Almond & Orange Cream Cake
Makes one 9-inch cake
Easy, quick to make and gluten-free!
4 large eggs, divided
3/4 cup sugar
1 large fresh orange, zest, and juice, about 1/2 cup
1/2 cup vegetable or extra virgin olive oil
1/8 teaspoon almond extract or orange extract, optional
3 cups almond flour
1/2 tablespoon baking powder
sliced almonds and powdered sugar for serving.
Line or grease an 8 or 9-inch round springform round pan. Preheat the oven to 350F
In a large bowl, add the sugar and the egg yolks and save the egg whites in a separate bowl.
Beat with a hand mixer or by hand until light and foamy.
Add the orange zest, orange juice, oil, and extract of the flavor you are using. Beat for two more minutes
Blend the almond flour and baking powder together and mix until combined and smooth.
Beat the egg whites in a separate bowl until firm. Fold into the cake batter.
Pour into the prepared pan, level, and sprinkle with almond slices. Bake for about 40 minutes or until
golden and set. Test with a toothpick for readiness. Let cool, remove from the pan and serve with