Orange and Almond Cake
Almond cakes have a long history in Mediterranean cuisine, where the natural sweetness and crunchy texture of almonds are among the most popular ingredients. The freshness of orange perfectly complements the rich taste of almonds, creating a truly harmonious and light cake. This cake is not only delicious but also gluten-free, as we use almond flour instead of traditional flour. It's easy to make and ideal with a cup of tea or coffee, whether for everyday or special occasions. If you like citrusy, light cakes, you should definitely try this cake!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a 9-inch (22 cm) cake pan with parchment paper and grease the sides.
2
Separate the eggs. In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
3
In a separate bowl, cream together the egg yolks, granulated sugar, and vanilla sugar until light and fluffy.
4
Add the grated orange zest and freshly squeezed orange juice, then mix in the melted butter.
5
Combine the almond flour and baking powder, then gradually add it to the egg yolk mixture.
6
Gently fold in the stiff egg whites, being careful not to deflate the batter.
7
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
8
Sprinkle the top with almond flakes, then bake at 350°F (180°C) for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9
Remove from the oven and let cool completely in the pan before dusting with powdered sugar and serving.
