GLUTEN FREE ORANGE ALMOND CAKE
Serves: 8
GLUTEN FREE ORANGE ALMOND CAKE
Ready in: 1 H & 30 MTotal time: 1 H & 30 M
This cake, with its delicate texture, bakes up best in mini-loaf pans or muffin pans. The cakes taste even better the day after baking them. For a simple glaze, combine powdered sugar and orange juice and drizzle over the top.
Ingredients
- 2 navel oranges
- 1 lemon, large
- 6 eggs
- 2 1/2 cups baker’s sugar (an especially fine sugar made for baking)
- 4 1/2 cups almonds, ground fine and sifted through a fine-mesh sieve or Almond Flour
- 1 cup hazelnuts, ground fine and sifted through a fine-mesh sieve
- 1 teaspoon baking powder
- Unsalted butter and rice flour for greasing the pans
Instructions
- Wash the oranges and lemon well. Put them in a large saucepan and cover them with water. Bring the water to a boil, and then reduce the heat to a small simmer. Allow them to simmer for one hour. When the oranges and lemon have become soft and easy to pierce with a knife, take them out of the simmering water. Transfer them to a food processor and pulse them until they have become a purée. Set aside.
- Preheat the oven to 350°F. Grease and flour 4 mini Loaf Pans or 2 muffin tins. For the batter, using an electric mixer, beat the eggs and sugar together until they are just combined. Fold in the orange and lemon purée and combine them together.
- Combine the almond meal, hazelnut meal, and baking powder. Fold one-third of that mixture, slowly, into the rest of the dough. Repeat this with the rest of the nut flours.
- Pour the batter into the prepared pans. Bake for about 30 minutes, then check the cakes using a cake tester or toothpick. When a toothpick comes out clean, and the tops of the cakes feel firm, remove the cakes from the oven.
- Allow the cakes to cool in their pans for at least 15 minutes before removing them to a wire rack. Allow the cakes to cool completely before slicing.