Quite possibly the easiest cake you’ll ever make, and it’s naturally gluten and dairy-free.
- oil or cooking spray for greasing the pan
- 4 eggs, white and yolks separated
- 1/2 cup granulated sugar
- zest of one small orange
- 1/4 cup orange juice (should be what you get from one small orange)
- 1 1/2 cups almond flour
- pinch salt
- 1/2 cup raw sliced almonds
- Preheat the oven to 350ºF. Lightly grease a 9-inch springform pan. Insert a parchment circle into the bottom and lightly grease that too.
- Using a stand mixer or large bowl with hand beaters, beat the egg whites until stiff peaks form.
- In another large bowl, whisk the egg yolks with the sugar, orange zest, and orange juice.
- Stir in the almond flour and a pinch of salt.
- Once the egg whites are beaten, stir in about 1/4 of them to the almond mixture. Once well mixed, gently fold in the rest, doing your best to not over mix.
- Pour into the prepared pan and sprinkle with the sliced almonds. Bake for about 25 minutes, or until it’s golden brown, and bounces back when you lightly push it in the center.
- Allow to cool, and run a sharp knife around the perimeter of the cake before removing the sides of the pan.
- Dust with powdered sugar, if desired.
If you don’t have an orange, you can sub the zest of one lemon and whatever juice you get from it. You may need to adjust the sugar since lemons are more tart than oranges.
I haven’t tried it so can’t say for sure, but coconut sugar should work well as a sub for cane sugar.
Keywords: almond cake, orange almond cake