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.
Course Dessert, Snack
Keyword Cake, orange, Torte
Servings 6- 8 servings
8" springform pan
Food processor (to grind almonds) or use almond flour
1cupraw almonds6 ounces, ground
1/2cup + 1 Tunsalted butter at room temperature
3/4cupnatural granulated sugar or substitutesee note below to reduce sugar
1/2cup + 1 Tgluten-free flour blend
2tablespoonsorange juicefresh squeezed
2largeegg whitesat room temperature
Powdered sugar for top of cake
Baking parchment paper
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 1/2 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.
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.
Recipe from Chef Sally Cameron of AFoodCentricLife.com