Effortless Italian Almond Orange (Print Version)
# Ingredients:
→ Almond Orange Dessert
01 -
3 cups (300 gr) of almond flour
02 -
4 eggs, separate whites from yolks
03 -
1/2 tablespoon of baking powder
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1/8 teaspoon optional almond flavor essence
05 -
Powdered sugar for sprinkling on top
06 -
1 large orange, zest and about 1/4 cup juice
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1/2 cup (120 ml) of vegetable or olive oil
08 -
3/4 cup (150 gr) sugar
09 -
1/2 cup of sliced almonds
# Instructions:
01 -
Set your oven to 350 ℉. Prepare an 8 or 9-inch springform pan (or any round cake tin) by lining and greasing it before starting.
02 -
In a big bowl, use a whisk or handheld mixer to beat the sugar and yolks until they get fluffy. Toss in the orange zest, juice, oil, and almond flavoring. Whisk it all together until everything's smooth.
03 -
Mix almond flour and baking powder into the wet mixture. Keep stirring until there are no lumps left and it's nice and smooth.
04 -
In a spotless and dry bowl, whip the whites until they're forming stiff peaks. Fold them gently into your batter without knocking out the fluffiness. Pro tip: Any grease or yolks in your whites will stop them from whipping up.
05 -
Pour the mixture into your greased pan and even out the top. Scatter the almond slices over the batter. Bake for 40 minutes, or until the cake looks golden, and a toothpick comes out with just a crumb or two.
06 -
Leave it in the pan for about 10 minutes to cool down. For regular cake pans, flip it out onto a wire rack, then flip it back onto a plate to make it right-side up. dust some powdered sugar over the top as a finishing touch before digging in!
# Notes:
01 -
This fluffy cake mixes orange's zesty taste with earthy almond flour and rich olive oil.
02 -
Since almond flour replaces wheat, it's completely gluten-free.
03 -
Handle the egg whites carefully so they stay light and make the cake airy.