1. Why did my cake turn out dense instead of light?

A dense texture is almost always due to deflating the egg whites. When you fold them into the heavier almond batter, use a large spatula with a gentle "scoop from the bottom and fold over the top" motion. Stop folding as soon as you no longer see large streaks of white. Preserving that air is the key to the cake's light texture.

2. Can I make this cake with a different type of flour?

This recipe is specifically designed for the unique properties of almond flour, which provides structure, richness, and moisture. Substituting other gluten-free flours or regular flour would drastically change the texture and require different liquid ratios, so it is not recommended for this particular recipe.

3. My cake seems very oily, is that normal?

Yes, it can be. Almond flour is naturally high in oils, which is what makes this cake so wonderfully moist and gives it a long shelf life. When combined with the added oil in the recipe, it creates a very rich batter. Don't be alarmed; this is what results in the signature tender, melt-in-your-mouth crumb of a great moist orange almond cake.

The Best Gluten Free Almond Orange Cake (Incredibly Moist!)

Name: The Best Gluten Free Almond Orange Cake (Incredibly Moist!)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 45 min
Cuisine: European
Ingredients: 4 large eggs, separated; 3/4 cup (150 gr) sugar; 1 large orange, zest and juice (about 1/2 cup); 1/2 cup (120 ml) vegetable or extra virgin olive oil; 1/8 teaspoon almond extract (optional); 3 cups (300 gr) almond flour; 1/2 tablespoon baking powder; sliced almonds and powdered sugar for serving

Description

An elegant, moist, and tender Gluten-Free Almond Orange Cake. This recipe is naturally gluten-free and uses whipped egg whites for a surprisingly light texture and is bursting with bright citrus flavor.

Ingredients

Scale

4 large eggs, separated

3/4 cup (150 gr) sugar

1 large orange, zest and juice (about 1/2 cup)

1/2 cup (120 ml) vegetable or extra virgin olive oil

1/8 teaspoon almond extract (optional)

3 cups (300 gr) almond flour

1/2 tablespoon baking powder

sliced almonds and powdered sugar for serving

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Instructions

1. Line or grease an 8 or 9-inch round springform pan. Preheat the oven to 350°F (180°C).

2. In a large bowl, add the sugar and the egg yolks. Beat with a hand mixer until light and foamy.

3. Add the orange zest, orange juice, oil, and almond extract. Beat for two more minutes.

4. Add the almond flour and baking powder, and mix until the batter is combined and smooth.

5. In a separate, clean bowl, beat the egg whites with clean beaters until firm peaks form.

6. Gently fold the whipped egg whites into the cake batter in two or three additions.

7. Pour into the prepared pan, level the top, and sprinkle with sliced almonds.

8. Bake for about 40 minutes or until golden and a toothpick inserted into the center comes out clean.

9. Let the cake cool, then remove from the pan and serve dusted with powdered sugar.

Notes

Be Gentle: Folding the egg whites gently is the most important step for a light, airy cake. Do not overmix!

Use a Springform Pan: This delicate cake is much easier to remove from a springform pan.

Storage: This cake is very moist and keeps well. Store in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: European, Italian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 16g
Sodium: 85mg
Fat: 27g
Saturated Fat: 3g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 9g
Cholesterol: 75mg