Orange and almond cake (gluten-free)
Indulge in the delightful flavors of this Gluten-Free Orange and Almond Cake, made with fresh oranges, ground almonds, and a hint of cardamom. This easy-to-follow recipe creates a moist and fragrant cake that's perfect for any occasion. Enjoy a sweet treat that's both gluten-free and irresistibly delicious!
- 30 May 2024
- Cook time 50 min
- Prep time 90 min
- 12 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 72 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 4.94g | 3% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 1.85g | 5% |
| Sugar 20g | 21% |
| Fat | |
| Fat 8g | 10% |
| Saturated 1.62g | 5% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 80mg | 14% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 0.43mg | 3% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 13mg | 15% |
| Vitamin E 2.83mg | 19% |
| Vitamin K 0.15ug | 0% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 0.80mg | 7% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 150mg | 4% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.59mg | 5% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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