Irresistible Orange Almond Cake: A Gluten-Free Delight

Looking for a cake that's light, zesty, and naturally gluten-free? This Orange Almond Cake is the perfect blend of citrusy goodness and nutty richness, with a touch of elegance from Amaretti liqueur. Perfect for celebrations or a cozy afternoon treat, it’s a simple yet impressive dessert.

Enjoy,

SiLLibake

Why You'll Love This Orange Almond Cake

Keto-Friendly: With almond flour and a low-carb sweetener, this cake is perfect for anyone following a ketogenic lifestyle.
Naturally Gluten-Free: Made with almond flour, this cake is both light and rich, perfect for those avoiding gluten.
Bursting with Flavor: Fresh orange juice, zest, and a hint of Amaretti liqueur deliver vibrant citrus and almond notes.
Easy to Make: With just a few steps, this recipe creates a show-stopping dessert that looks and tastes gourmet.
Pro Tips for Success
- Toast the Almond Flour: This step enhances the nutty flavor, making the cake taste even better.
- Don’t Overmix: When folding in the egg whites, be gentle to keep the batter light and airy.
- Add Powdered Sugar After Thawing: If freezing, wait to dust with powdered sugar until just before serving for a fresh appearance.

PREP TIME: 15 MIN

COOK TIME: 45-50 MIN

SERVING: 10

Orange Almond Cake

This Orange Almond Cake is the perfect blend of citrusy goodness and nutty richness, with a touch of elegance from Amaretto liqueur. Perfect for celebrations or a cozy afternoon treat, it’s a simple yet impressive dessert.

Ingredients:

1 1/2 cups almond flour

4 large eggs separated

1/2 cup sugar (granulated sweetener of choice)

1 tsp vanilla extract

2 tbsp freshly squeezed orange juice

2 tbsp Amaretto Liquor (or 1 tsp almond extract)

1 tablespoon orange or lemon zest (or combination)

1/4 cup sliced almonds optional

1/4 cup powdered sugar for dusting, optional

Instructions:

Preheat the oven to 180C/350F.
Grease and line an 8-inch cake pan and set aside.
Toast your almond flour on a parchment lined baking sheet for 7-8min until lightly golden. Set aside to cool.
In a large mixing bowl, combine your egg yolks, sugar, and orange zest, and mix well. Add vanilla and salt, mix. Then mix in your orange juice and Amaretto or almond extract.
In a separate bowl, beat together your egg whites until stiff peaks form.
Fold through your egg whites in two stages. First half, just mux through to lighten the mixture. Second half, fold lightly until combined.
Transfer the cake mixture into the greased cake pan and top with sliced almonds.
Bake the cake for 30 minutes, or until tender on top. Remove the cake from the oven and let cool for 15 minutes, before carefully invert onto a plate and sprinkling with powdered sugar.

Once it’s a room temperature store in the fridge for 4-5 days. Freeze up to 3 months (I suggest you slice the cake before freezing)

Nutrition (Approximate): 1 serving

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