Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This light and fluffy almond flour cake is flavored simply with almond extract and orange zest. Whipped egg whites give this gluten-free cake a light texture. Serve with fresh seasonal fruit and whipped cream.

EatingWell.com, October 2022

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Credit: Photographer: Jen Causey, Food Stylist: Ali Ramee

Recipe Summary

active:
15 mins
total:
1 hr 25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350℉. Coat a 9-inch cake pan or removable-bottom springform pan with cooking spray. Line the bottom with parchment paper.

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  • Whisk egg yolks, orange zest, almond extract and 1/4 cup sugar in a large bowl until combined, about 1 minute. Using a spoon or spatula, gently stir in almond flour, baking powder and salt.

  • Beat egg whites in a medium bowl with an electric mixer on high speed until foamy, about 1 minute. Slowly add the remaining 1/4 cup sugar, beating until stiff peaks form, about 2 minutes.

  • Add one-third of the beaten egg white mixture to the egg yolk mixture, gently folding until smooth and lightened. Fold in the remaining beaten egg white mixture carefully until just combined. Spread the batter into the prepared pan; top evenly with sliced almonds.

  • Bake until a wooden pick inserted in the center comes out clean, about 30 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and carefully place, almond-side up, on the rack. Let stand until cooled completely, about 30 minutes. Garnish with confectioners' sugar and/or orange zest, if desired.

To make ahead

Store garnished cake, covered, at room temperature for up to 3 days.

Equipment

9-inch cake pan or removable-bottom springform pan; parchment paper

Nutrition Facts

1 slice
258 calories; protein 9g; carbohydrates 19g; dietary fiber 3g; sugars 14g; added sugar 13g; fat 17g; saturated fat 2g; mono fat 10g; poly fat 4g; cholesterol 93mg; vitamin a iu 143IU; vitamin c 2mg; vitamin d iu 21IU; vitamin e iu 12IU; folate 14mg; sodium 241mg; calcium 113mg; iron 1mg; magnesium 79mg; phosphorus 77mg; potassium 227mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 8mcg.
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