Fresh Orange and Almond Flour Cake - Gluten Free

Gluten Free and Dairy Free Cake, Ideal for Passover

We're always fearless in trying out a new recipe for family or friends. We made this cake for our family holiday dinner. They loved it. And it wasn't even chocolate. Elyse, whose dairy allergy keeps her from eating most desserts, leaned back and said, "This cake is so delicious." 

We do not exaggerate. 

To create this recipe, we combined an older, traditional Passover sponge cake recipe with a new one we found on the blog, my name is yeh.

The vintage recipe uses 1 cup matzo meal flour plus 1 cup potato starch as well as 12 (!!) eggs. We liked the idea of using potato starch, which would make the cake less dense, and thought the addition of egg whites would make it lighter than the usual pound cake. Eggs are important for leavening when other leavenings such as baking powder and baking soda are avoided during Passover.

We loved my name is yeh's idea of using almond flour, almond flavoring, and fresh oranges - everything but the membranes and pith! We decided to substitute part of the almond flour for potato starch, as in the older recipe, because almond flour also creates a pretty dense cake. 

Like any sponge cake, there's no need to ice it. We decided to garnish ours with powdered sugar and toasted almonds (we found delicious honey roasted, sliced almonds at Trader Joe's). The cake is easily transported and would be great for a picnic, or at home with afternoon tea. Enjoy it best while oranges are still in season.

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Fresh Orange and Almond Flour Cake - Gluten Free

by Burnt Toast Food Blog April-1-2018

This gluten free cake makes a delicious choice for your Passover meal. And it's dairy free. Like a sponge cake, it transports easily and needs no icing, only a little dusting of powdered sugar. For any occasion, take it on a picnic or serve it with afternoon tea.

Ingredients

• 6 eggs, large, separated
• 1/4 + 1/4 teaspoon salt, divided
• 1/4 + 3/4 cup sugar, divided
• 2 medium oranges
• 1 1/2 cups almond flour
• 1/2 cup potato starch
• 1 teaspoon almond extract
• 2 teaspoons pure vanilla extract
• powder sugar, for dusting
• sliced toasted almonds for garnish

Instructions

Preheat oven to 350º. 1. Grease a 9" springform pan.2. In separate medium bowl, whisk together almond flour, potato starch and 1/4 teaspoon salt.3. In large bowl, beat egg whites and 1/4 teaspoon salt on high. As soft peaks form, gradually add 1/4 cup sugar. Beat until stiff peaks form. Set aside.4. To prepare the oranges, wash and dry. Zest one of the oranges and add to mixing bowl. Remove the pulp and juice from both oranges, discarding peel, pith and membranes. Be sure to squeeze the juice from skin and membranes before discarding. (This is technique is to 'supreme' the orange, for which you can look up video instructions online. However, we highly recommend that to avoid injury you work with the orange on a plate or plastic cutting board that will catch the juices and not hold the orange in your hand to remove skin and pulp.) 5. To oranges, add egg yolks and 3/4 cup sugar. Beat on low. Add vanilla and almond flavorings. Add flour mixture. Beat on medium for three minutes.6. Fold in egg whites until just mixed.7. Pour into springform pan. Smooth top with spatula. Bake 32-35 minutes, or until golden brown and toothpick inserted in center comes out clean. Let cool for 10 minutes and then removed from pan to rack. Cool completely. Dust with powdered sugar just before serving. If desired, sprinkle with toasted, sliced almonds. Refrigerate for up to two days, well-wrapped.

Details

Prep time: 35 mins Cook time: 35 mins Total time: 1 hour 10 mins Yield: 1 layer, 9" round cake