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.
- Portion size 10 servings
- Credits : Canadian Living Magazine: May 2014
Ingredients
Method
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.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 38 mg
- Sugars 22 g
- Protein 8 g
- Calories 235.0
- Total fat 13 g
- Cholesterol 110 mg
- Saturated fat 2 g
- Total carbohydrate 25 g
%RDI
- Iron 9.0
- Folate 10.0
- Calcium 6.0
- Vitamin A 6.0
- Vitamin C 3.0
