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Soft and Moist Gluten-Free Cake

A light and fluffy gluten-free cake with a lovely orange flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs, divided Ensure eggs are at room temperature.
  • 3/4 cup sugar
  • 1 large orange, zest and juice (about 1/2 cup)
  • 1/2 cup vegetable or extra virgin olive oil Choose a neutral-flavored oil for best results.
  • 1/8 teaspoon almond extract (or orange extract), optional Optional for added flavor.
  • 3 cups almond flour This recipe is specifically designed for almond flour.
  • 1/2 tablespoon baking powder
  • to taste sliced almonds and powdered sugar for serving

Method
 

Preparation
  1. Line or grease an 8 or 9-inch round springform pan. Preheat the oven to 350°F (180°C).
  2. In a large bowl, add the sugar and the egg yolks (keep the egg whites in a separate bowl). Beat with a hand mixer (or by hand) until light and foamy.
  3. Add the orange zest, orange juice, oil, and almond extract (if using). Beat for two more minutes.
  4. Add the almond flour and baking powder, and mix until combined and smooth.
  5. Beat the egg whites in a separate bowl until they are firm. Gently fold the egg whites into the cake batter.
  6. Pour the batter into the prepared pan, level it out, and sprinkle with almond slices.
  7. Bake for about 40 minutes or until golden and set. Check with a toothpick to see if it’s ready.
  8. Let cool, then remove from the pan and serve with powdered sugar.

Notes

This cake is delightful when served warm or at room temperature, easily pairs with tea or coffee. Store in an airtight container at room temperature for up to three days or refrigerate for up to a week after cooling completely. Can freeze for up to three months.