Almond Orange Cake (Print Version)
# Ingredients:
→ Orange Almond Cake
01 -
4 large eggs, yolks and whites separated
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3/4 cup (150g) granulated sugar
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Juice and zest of 1 large orange (about ¼ cup)
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1/2 cup (120ml) olive oil or any light vegetable oil
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A tiny splash (1/8 teaspoon) of almond extract, if you'd like
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3 cups (300g) almond meal/flour
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1/2 tablespoon baking powder
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½ cup of almond slices
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Powdered sugar for finishing
# Instructions:
01 -
Heat the oven to 350℉. Grease and line an 8-9 inch springform tin, or a regular round cake tin instead.
02 -
Grab a large bowl. Using a whisk or a handheld mixer (or serious hand power), whip the egg yolks and sugar until airy and light. Mix in the orange juice, orange zest, oil, and almond extract. Whisk together for a couple of minutes until smooth.
03 -
Stir in the baking powder and almond flour until the mixture is smooth and lump-free.
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Whip the egg whites in a clean, oil-free bowl until they hold firm peaks. Gently fold this airy foam into the batter. Tip: If there’s grease or egg yolk in your whites, they won’t whip. So make sure to clean everything with vinegar before starting.
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Pour the batter into your prepped tin and smooth out the top. Scatter the almond slices over the surface. Bake for 40 minutes, or until a skewer inserted in the center comes out with just a few crumbs clinging to it.
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Cool in the tin for 10 minutes first. If using a springform pan, release the sides. For regular pans, turn the cake onto a wire rack using an inverted plate. Flip it back over with another plate so it sits upright. Dust with powdered sugar and enjoy!
# Notes:
01 -
This dessert features a vibrant orange flavor paired beautifully with nutty almond flour and olive oil.
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It’s naturally gluten-free since there's no regular flour in it.
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When folding in the egg whites, be gentle to keep the batter airy and light.