Description
This Italian Gluten-Free Almond-Orange Cake is a moist and fragrant dessert combining the nutty richness of almond flour with bright, fresh orange zest and juice. Lightly sweetened and naturally gluten-free, it is perfect for a delicate treat or an elegant ending to any meal. The cake’s airy texture is achieved by folding in stiff beaten egg whites, making it both fluffy and tender.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups almond flour
- 3/4 cup granulated sugar or coconut sugar
- 1 teaspoon baking powder
- Pinch of salt
- Zest of 2 oranges
Wet Ingredients
- 3 large eggs, separated
- 1/4 cup olive oil or melted butter
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
For Serving
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal.
- Mix Dry Ingredients: In a large bowl, thoroughly combine almond flour, sugar, baking powder, orange zest, and salt to create the cake’s dry base.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg yolks, olive oil (or melted butter), fresh orange juice, and vanilla extract until smooth and well blended.
- Mix Wet and Dry: Gradually combine the wet mixture with the dry ingredients, stirring until you form a uniform batter.
- Beat Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This step is crucial to give the cake its light and airy texture.
- Fold in Egg Whites: Gently fold the stiff egg whites into the batter in three additions. Be careful to preserve the airiness to keep the cake light.
- Bake: Pour the batter into the prepared cake pan, smooth the surface with a spatula, and bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, transfer it to a serving plate and optionally dust with powdered sugar before slicing and serving.
Notes
- You can substitute granulated sugar with coconut sugar for a less refined sweetener.
- For a richer flavor, use melted butter instead of olive oil.
- Ensure egg whites are beaten to stiff peaks to achieve the best texture.
- Be gentle when folding the egg whites to keep the batter light and airy.
- The cake is best served fresh but can be stored in an airtight container for up to 2 days.
- Dusting with powdered sugar is optional but adds a lovely finish.
