Orange and almond cake (gluten-free)
This Orange and Almond Cake is a gluten-free dessert that combines zesty citrus flavors with the nutty richness of almonds. It's moist, fragrant, and simple to make, making it perfect for any occasion.
Cook time 50 min
Prep time 90 min
Ingredients:
2 oranges1 tbsp butter
5 eggs
1 cup sugar
1 tsp baking powder
1 cup almonds
1 tsp cardamom
1 tbsp powdered sugar
This delightful Orange and Almond Cake is not only gluten-free but also bursting with zesty citrus flavor and nutty undertones. Perfect for those looking for a healthier dessert option without compromising on taste, this cake is both moist and fragrant, making it an ideal treat for any occasion.
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan with butter and line the bottom with parchment paper.
Place the two whole oranges in a medium-sized pot and cover them with water. Bring to a boil over medium heat, then reduce the heat and simmer for about 1 hour until the oranges are very soft. Drain and let them cool.
Once the oranges are cool enough to handle, cut them into quarters and remove any seeds. Place the orange quarters (including the peel) into a food processor or blender and blend until smooth. Set the orange puree aside.
If you don’t have almond meal, pulse the whole almonds in a food processor until you achieve a fine almond meal consistency. Be careful not to over-process, as you don’t want to end up with almond butter.
In a large mixing bowl, beat the eggs and sugar together with an electric mixer until thick and pale. This should take about 5 minutes.
Add the orange puree to the egg mixture and stir until combined. Then, gently fold in the almond meal, baking powder, and ground cardamom until well incorporated.
Pour the batter into the prepared springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil.
Remove the cake from the oven and let it cool in the pan on a wire rack. Once the cake is cooled, remove it from the springform pan.
Before serving, dust the top of the cake with powdered sugar using a fine mesh sieve.
Slice and serve the cake on its own or with a dollop of whipped cream or a scoop of ice cream, if desired.
This Orange and Almond Cake is an excellent choice for those seeking a gluten-free dessert that doesn't skimp on flavor. With its aromatic blend of citrus and almonds, it's sure to delight your taste buds. Whether for a special occasion or just a treat for yourself, this cake is bound to become a household favorite.
Orange and almond cake (gluten-free) FAQ:
Bake the cake at 350°F (175°C) for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store the cake in an airtight container at room temperature for up to 3 days. If you wish to keep it longer, refrigerate it for up to a week.
Almonds can be substituted with other ground nuts, like hazelnuts or walnuts. However, if using a different nut, be mindful of flavor changes. Avoid substituting with a different flour, as it will affect the gluten-free nature of the cake.
A 9-inch (23 cm) springform pan is recommended for this recipe to ensure even baking and easy removal of the cake.
The cake is done when a toothpick inserted into the center comes out clean. Also, the top should be set and lightly browned; if it browns too quickly, cover loosely with aluminum foil.
Tips:
- Make sure to boil the oranges thoroughly until they are very soft. This step is crucial for achieving the right texture in the cake.
- Use a food processor or a high-speed blender to puree the oranges for a smooth consistency.
- Be cautious not to over-mix the batter after adding the dry ingredients to ensure the cake remains light and airy.
- Allow the cake to cool completely before dusting with powdered sugar, so the sugar doesn’t melt into the warm cake.
- For an extra touch of flavor, consider adding a teaspoon of vanilla extract or a splash of almond extract.
Nutrition per serving
12 ServingsCalories 180kcal
Protein 4.94g
Carbohydrates 24g
Fiber 1.85g
Sugar 20g
Fat 8g
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