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
Equipment
- a buttered and floured (or non-stick-sprayed) 9-inch-diameter springform pan
Ingredients
- 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
Instructions
- Center the oven rack; preheat the oven to 400°F.
- 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.