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Old 02-21-2021, 05:55 AM
Join Date: Apr 2017
Location: West Coast, Scotland
Posts: 35

Don't try to replace your regular flour with almond, it rarely works. This is my favourite using almond flour, works every time. Almond orange cake.
A moist, citrus-scented cake that is entirely gluten-free.

Prep Time10 mins

Cook Time1 hr

Course: Dessert
Servings: 8

Calories: 294kcal


  • a buttered and floured (or non-stick-sprayed) 9-inch-diameter springform pan


  • 2 large oranges about 14 ounces in total
  • 6 large eggs
  • 2 cups almond flour
  • Pinch of salt
  • 1 cup sugar
  • 1 teaspoon baking powder
  • Optional: confectioners' sugar for dusting


  • Center the oven rack; preheat the oven to 400F.
  • Bring a large pot of salted water to a boil. Add the oranges to the boiling water, cover the pot, and let the oranges boil until perfectly soft -- 60-90 minutes.* Drain, cool, and cut the fruit into quarters.

    *The longer the fruit boils, the less bitter it will be.
  • Put the quartered oranges in the bowl of a food processor. Process to a fairly-fine puree.
  • In a large bowl, whisk the eggs until pale and thick. One ingredient at a time, whisk in the almond flour, salt, sugar, baking powder, and the orange puree.
  • Pour the batter into the prepared pan, and bake until firm -- about 1 hour. (Hint: check the cake after 45 minutes. If the batter is turning dramatically dark, cover the pan loosely with aluminum foil, then continue baking.) Transfer the pan to a wire rack to cool. Run a plastic knife between pan and cake, then release the cake onto a serving platter or cake stand. Dust with the optional confectioners' sugar.
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