Almond Orange Cake (Gluten Free)
This cake is so fluffy, filled with orange and the almonds make it so tender and moist. It is a simple recipe to mix together and a very delicious tea cake recipe to bake.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Zester
- 8 inch round tin
Ingredients
- 2 eggs
- 70 gm sugar
- 1/4 th cup orange juice
- 1 tbsp orange zest
- 1 tsp vanilla
- 1 drop almond extract
- 60 ml olive oil
- 150 gm flour
- 2 tsp baking powder
- Pinch salt
- 2 tbsp chopped almonds (to mix into the batter - optional)
Optional
- 2 tbsp Flaked almonds
- 1 tbsp Demerara sugar
Instructions
- We start by preheat the oven to 180℃, line an 8 inch round tin with a little olive oil and baking paper, set aside.
- In one bowl we add the sugar and orange zest, rub this together with your fingers until the sugar is a pale orange color.
- Crack the eggs and separate the whites in another bowl and the add the yolks into the bowl with the sugar.
- Mix the egg yolks into the sugar well. Add the vanilla and almond extract and mix again. Add the almond flour, salt and baking powder, mix until combined. Add the orange juice, olive oil and mix again.
- Now whisk the eggs until they have doubled in volume and have stiff peaks, I used a whisk but you can use an electric beater for this step.
- Add the egg yolk batter into the egg whites and fold together, gently. If adding the extra chopped almonds, now is your time to do it. Transfer to the prepared tin and top with flaked almonds, Demerara sugar.
- Bake for 35-40 mins until the top golden, it has rise and the tooth pick inserted into the center comes out clean.
Notes
- Take your time to whisk the egg whites until they have doubled in volume and have stiff peaks.
- Do not over fold the egg yolks batter into the egg whites or else it will not bake into an airy light cake.
- I like adding more chopped almonds into the cake batter for more crunch before baking too - but this is optional.