Gluten-Free Almond & Orange Cake

Flourless almond and orange cake that reminds me of frangipane!

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This almond and orange cake is naturally gluten-free, moist, and delicious. If you like frangipane, the almond paste in pastries, you’re going to love this cake! It’s easy to make, so delicious, and perfect with a cup of Greek coffee. You can even substitute lemon for the orange to make an almond and lemon cake if you prefer.

Why your family will request this cake

• Soft, moist almond cake
• Fresh orange citrus
• Tastes light a light frangipane
• A delicious almond and orange cake for dessert or dinner parties!

Not your usual cake ingredients

• Unsalted softened butter –remove from fridge about an hour before using
• Almond flour
• Baking powder
• Zest of 2 oranges –always zest before juicing
• Salt
• Eggs at room temperature –separate egg whites and yolks into separate bowls
• Granulated sugar
• Orange juice
• Pure vanilla extract
• Pure almond extract

Garnish:

• Sliced almonds
• Confectioner’s sugar
• Whipped cream –vanilla flavored and/or with almond extract would be delicious
• Orange slices

How to make Gluten-Free Almond & Orange Cake

1. Preheat the oven to 350 °F.
2. Grease and line a 9-inch round springform pan with parchment paper.
3. Beat the egg whites with half of the sugar until stiff peaks form and transfer to a bowl.
4. Next, beat the butter, egg yolks, remaining sugar, vanilla, and almond extract until thick and fluffy—about 3 minutes.
5. Combine the almond flour, salt, baking powder, and orange zest in a bowl.
6. Then, add the orange juice to the egg/butter mixture and beat until incorporated.
7. Add the flour ingredients and mix until just combined.
8. Then, add the egg whites in 2-3 batches and whisk together until just combined.
9. Gently fold the batter together with a spatula and transfer it to the prepared baking pan.
10. Optional: sprinkle sliced almonds on top of the cake batter or arrange orange slices on top.
11. Bake on the center rack of the preheated oven for 60-65 minutes or until a toothpick that is inserted in the center of the cake comes out clean.
12. Allow the cake to cool completely
13. Then, flip the cake upside down onto a flat plate to carefully remove the parchment paper, and flip the cake back onto your cake stand or serving platter.
14. Dust with confectioner’s sugar.

How to Flip out a cake

Lining the bottom of your pan ensures that your cake doesn’t stick to the pan. So, let your cake cool completely and remove it from the springform pan sides. Place a light flat plate or pan on top of the cake, sandwiching the cake between the springform and plate. Carefully flip the sandwiched cake upside down and remove the springform bottom and the parchment paper. Place your cake stand upside down on top of the cake and flip the sandwiched cake back over. Remove the plate, and your beautiful cake will be parchment paperless and perfectly placed on your cake stand.

Serving

 I know I said to dust this with plenty of confectioners’ sugar, but you can get fancy with your toppings. Vanilla whipped cream with a splash of almond extract would complement the flavors perfectly. You could pipe rosettes on top or serve the whipped cream in a bowl on the side. If you’d prefer for the top of the cake to reflect what’s inside, add almond slices or orange slices to the top before baking. Either one will make a beautiful cake. Make a hot cup of Greek coffee and enjoy. Kali Orexi!

More Cake Recipes:

• Lemon Cream Cake
• Banana Cake
• Rose & Pistachio Vasilopita (Greek New Year’s Cake)
• Vasilopita Spiced Cake: Greek New Year’s Eve Cake

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Gluten-Free Almond & Orange Cake

Yield: 8 servings

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Ingredients

• 8 oz (226g) unsalted butter, softened
• 2 cups (220g) almond flour
• 2 teaspoons baking powder
• zest of 2 oranges
• 1/4 teaspoon salt
• 5 eggs at room temperature, separated
• 1 and 1/2 cups (340g) granulated sugar
• 1/2 cup( 125ml) orange juice
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract

Garnish:

• 1/4 cup sliced almonds
• confectioner's sugar
• whipped cream
• orange slices

Instructions

1. Preheat the oven to 350 °F.
2. Grease and line a 9-inch round springform pan with parchment paper.
3. Beat the egg whites with half of the sugar until stigg peaks form. Transfer to a bowl.
4. Beat the butter, egg yolks, remaining sugar, vanilla, and almond extract until thick and fluffy. About 3 minutes.
5. In a bowl, combine the almond flour, salt, baking powder, and orange zest. Mix together.
6. Add the orange juice to the egg/butter mixture and beat until incorporated.
7. Add the flour ingredients and mix until just combined.
8. Add the egg whites in 2-3 batches and whisk together until just combined.
9. Fold the batter together gently with a spatula and transfer it to the prepared baking pan.
10. Optional: sprinkle sliced almonds on top of the cake batter or arrange orange slices on top.
11. Bake on the center rack of the preheated oven for 60-65 minutes or until a toothpick that is inserted in the center of the cake comes out clean.
12. Allow the cake to cool completely and then carefully remove the parchment paper and set on a cake stand. Dust with confectioner's sugar.
13. Serve with Greek coffee. Kali Orexi!

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