Almond Orange Italian Cake (Print Version)
# Ingredients:
→ Orange Almond Cake
01 -
4 big eggs, separated into yolks and whites
02 -
150 grams (3/4 cup) sugar
03 -
Zest and juice from one large orange, about 1/4 cup in juice
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120 ml (1/2 cup) olive oil or any neutral vegetable oil
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A tiny splash of almond essence (optional)
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300 grams (3 cups) almond flour
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A heaping 1/2 tablespoon baking powder
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1/2 cup of almond slices
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Powdered sugar for dusting later
# Instructions:
01 -
Turn the oven to 350°F. Get an 8 or 9-inch cake pan ready by greasing and lining it. If you've got a springform pan, that's even better!
02 -
Grab a big bowl. Use a hand mixer, or just whisk like crazy, and whip the sugar with the egg yolks until it looks light and fluffy. Toss in the orange zest, juice, oil, and almond flavoring if you have it. Whisk for a couple more minutes until blended well.
03 -
Sprinkle in the almond flour and baking powder. Stir until there aren’t any lumps, and the batter is velvety smooth.
04 -
In a spotless bowl, whip the egg whites till they form stiff peaks. Gently fold them into the batter bit by bit to keep things fluffy. Heads-up: If there’s grease or yolk in your egg whites or bowl, this won’t work. Wipe everything clean with vinegar beforehand.
05 -
Pour the batter into your pan and spread it out evenly. Sprinkle the almond slices over the top. Bake for around 40 minutes until it’s golden, or a toothpick comes out with only a few crumbs.
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Cool the cake in the pan for 10 minutes before taking it out. If you used a basic pan, flip it out onto a wire rack, then onto your plate to get it right side up. Dust it with powdered sugar, slice, and enjoy.
# Notes:
01 -
This dessert mixes the refreshing citrus of orange with the richness of almonds and oil.
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It’s naturally gluten-free because almond flour replaces wheat flour.
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Be gentle while folding egg whites to keep them airy for the best texture.