Almond Flour Orange Cake (gluten-free)

Orange almond torte | AFoodCentricLife.com

5 from 1 vote

Almond Flour Orange Cake (gluten-free)

Lightly sweet and fragrant with fresh orange, this orange almond torte is adapted from Bon Appétit Magazine. Use an all purpose gluten-free flour blend such as Bobs Red Mill.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 283kcal

Author: Sally Cameron

Equipment

8" springform pan
Baking parchment
Food processor (to grind almonds) or use almond meal

Ingredients

1 cup raw almonds (6 ounces) or almond meal
½ cup + 1 T unsalted butter at room temperature
¾ cup monk fruit blend or natural granulated sugar
1 large egg
2 large egg yolks
½ cup + 1 T gluten-free flour blend
2 tablespoons orange juice fresh squeezed
1 tablespoon orange zest
½ teaspoon ground coriander
1 pinch sea salt
2 large egg whites at room temperature

Optional Garnish

Powdered sugar for top of cake

Instructions

Preheat oven to 375°F. Butter an 8-inch springform pan. Cut a circle of parchment (or use a pre-cut round) to fit inside and line the bottom of pan. Butter parchment; dust with flour.
Beat ½ cup butter in a large bowl until fluffy. Gradually add sugar, beating until blended. Add egg, then yolks, 1 at a time, beating well after each addition. At low speed, beat in almonds, flour, orange juice, zest, coriander and salt, scraping down sides of bowl occasionally.
Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Stiff whites will hold a tip straight up when you turn your beaters upside down. Gently fold whites into batter in 2 additions with a flexible spatula. Transfer batter to prepared pan.
Bake cake until top is golden and a toothpick or cake tester inserted into the center comes out clean, 35-40 minutes. To be safe, check early as ovens vary. Cool cake in pan on rack. When cool release the spring and remove the cake from the pan.

Notes

To reduce sugar, use 6 tablespoons of natural organic sugar and 3 tablespoons of granular stevia or substitute with a monk fruit/erythritol blend per the package directions.

Adapted long ago from an old issue of Bon Appetit.

Nutrition