Italian Almond-Orange Cake

Tags: cake - dessert - vegetarian - GF - GF cake - GF dessert -
GF vegetarian
Active Time: 30 minutes
Passive Time: 45 minutes
Serves: 8

Almond-heavy dense cake with a light citrusy flavor

Cooking with Manuela

• Eggs: 4 large, divided
• Sugar: 150 g

• Orange: 1 large, zest and juice (about 1/2 cup juice)
• Vegetable oil: 120 mL (1/2 cup)
• Almond extract: 1/8 tsp

• Almond flour: 300 g
• Baking powder: 1/2 tbsp

• Sliced almonds: about 1/4 cup

• Powdered sugar: for garnish

• Can sub almond extract for orange extract
• Note

1. Preheat oven to 350F. Grease an 8 or 9 inch springform pan and line the bottom with parchment paper
2. In a large bowl, add the sugar and the egg yolks (save the egg whites in a separate bowl). Beat with a hand mixer (or by hand) until light and foamy
3. Add the orange zest, orange juice, oil, and almond extract (or orange extract) if using. Beat for two more minutes
4. Add the almond flour and baking powder. Mix until combined and smooth
5. Beat the egg whites in a separate bowl until firm. Fold into the cake batter
6. Pour into the prepared pan, level, and sprinkle with almond slices
7. Bake for about 40 minutes or until golden and set. Test with a toothpick for readiness. Let cool, remove from the pan and serve with powdered sugar