I love cakes that can be whipped up quickly but are deliciously impressive. This is one of those. And this one is also gluten AND dairy free, which is helpful when you have friends or families who have dietary restrictions.
This is a wonderful light, spring or summer cake, which we really enjoyed with ice cream and fresh berries. (And the dairy free folks without the ice cream, wah!)
You will need your mixer for this, because the lightness of the cake comes from whipped egg whites. Of course, you could do it by hand if you have arms and shoulders of steel, but I do not. I'm grateful for stand mixers, because you can turn it on and just let it go for several minutes. But the rest of the cake you can just mix together by hand.
Orange Almond Cake
4 eggs, separated
1/2 cup sugar
zest of one small orange
1/4 cup orange juice
1 1/2 cups almond flour
pinch salt
1/2 cup raw sliced almonds
powdered sugar for dusting
Using an electric stand mixer, beat the egg whites until stiff peaks form.
In a large bowl, whisk the egg yolks with the sugar, zest and orange juice. Stir in the almond flour and salt.
Once egg whites are stiff, add about 1/4 of the egg white mixture to the batter, and fold gently until combined. Gently fold in the rest of the egg whites, but do not over mix.
Pour the batter into a greased 9" springform pan. (If you like, you can also line the bottom with parchment.) Top with the sliced almonds. Bake at 350 for 25-30 minutes until golden brown and the top springs back slightly when touched.
Cool completely on a wire rack, then remove the sides of the pan. If you've used parchment, you could remove the cake from the bottom as well. Dust with powdered sugar and serve with fresh berries.
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