Orange and Almond Cake
This gluten-free cake make a delicious light dessert.
Orange and almond cake
A lovely, light dessert cake
Ingredients
- 6 eggs separated
- 250 g castor sugar set aside 30g, to use later
- 230 g ground almonds
- 2 oranges finely grated zest of
- slivered almonds toasted for garnish
- Icing sugar for serving
Instructions
- Preheat the oven to 180°C. Line and grease a 23cm spring form tin on the bottom and sides with greaseproof paper.
- Separate the eggs. Place the egg yolks and 220g castor sugar in a bowl and beat until pale. Add the almonds, zest and the juice of ONE orange and mix until combined.
- Beat the egg whites and remaining 30g sugar until stiff.
- Gently fold the egg whites into the batter, with a metal spoon. Be careful not to knock out too much air.
- Carefully pour into the lined tin, place on the middle shelf of the oven, and bake for about 35 minutes, or until the cake is golden on top and firm to the touch.
- Sprinkle with toasted slivered almonds and dust with icing sugar to serve