Gluten-Free Orange and Almond Cake
Made with almond meal, fresh orange juice and zest, this cake is naturally gluten-free and has a light, airy texture.
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Servings: 8
Calories: 443kcal
Equipment
- 2 large mixing bowls
- 1 cake tin (9 inch)
- electric beaters
Ingredients
- 4 large eggs separated
- ¾ cup caster sugar
- zest and juice of 1 large orange About 1/2 cup orange juice
- ½ cup melted butter
- 3 cups almond meal
- ½ tablespoon baking powder
- flaked almonds for topping
- icing sugar for dusting
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with baking paper for easy removal.
Beat the Egg Yolks and Sugar
- In a large mixing bowl, beat the egg yolks and sugar until pale and creamy. Add in the orange zest and juice, followed by the melted butter. Stir to combine.
Add the Dry Ingredients
- Add the almond meal and baking powder. Gradually fold this into the wet mixture until well combined.
Whip the Egg Whites
- In a clean, dry bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the almond mixture in batches. Be careful not to deflate the mixture too much—this helps the cake stay light.
Pour and Bake
- Pour the batter into the prepared cake pan. Sprinkle flaked almonds evenly over the top of the batter. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean and the top is golden brown.
Cool and Serve
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, dust with icing sugar.
Video
Nutrition
Calories: 443kcal | Carbohydrates: 28g | Protein: 12g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 112mg | Sodium: 202mg | Potassium: 34mg | Fiber: 4g | Sugar: 20g | Vitamin A: 473IU | Calcium: 148mg | Iron: 2mg