ORANGE ALMOND FLOURLESS SNACKING CAKE
This naturally gluten-free cake is so moist and delicious you won't even miss the flour. And it keeps for days in an airtight container at room temperature- perfect for treats or desserts throughout the week.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Grease 9-inch (2.5 L) springform pan;line bottom with parchment paper. Set aside.
- In large bowl and using hand mixer, beat together egg yolks, sugar, orange zest, vanilla and cinnamon until butter-coloured and thick enough to form long ribbons that hold their shape for 2 seconds when beaters are lifted, about 5 minutes. Fold in almonds and orange juice.
- In separate bowl, beat egg whites until stiff peaks form. Stir one-quarter into egg yolk mixture until combined. Fold in remaining egg whites until combined. Scrape into prepared pan.
- Bake in 350 F (180 C) oven until cake pulls away from side of pan and top is golden and firm to the touch, about 35 minutes. Run knife around edge; let cool in pan on rack for 10 minutes.
- Transfer cake to rack; let cool completely. Dust with icing sugar. (Make-ahead: Store in airtight container for up to 5 days.)
- Tips from The Test Kitchen:
- • Many flourless cakes sink a bit in the middle, so don't worry if that happens-it won't impact the taste.
- • The icing sugar will dissolve as it stands on the moist cake, so dust it over top just before serving.
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