This orange and almond cake is one of the most surprising gluten-free pastries: the whole orange is cooked in water for an hour, crushed, skin and all, and mixed with almonds and egg. The result is a cake with an intense golden color and an orange flavor that permeates every bite.
Mediterranean
Gluten-free orange and almond cake
Moist sponge cake with whole cooked orange and ground almonds. Gluten-free, flour-free, incredibly juicy and aromatic.
- Spain
- Dessert
- Light
- High fiber
- easy
- gluten
20 min
Tiempo de Preparación
10
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 9 g
- Fiber 4 g
- Carbohydrates 34 g
- Fat 16 g
- Sodium 60 mg
Story behind the dish
Preparation
Gluten-free orange and almond cake is a preparation from Spain with easy difficulty. Reserve about 70 minutes in total (20 for mise en place and preparation, 50 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 medium oranges (about 400 g).
- Have ready: 250 g of ground almonds.
- Have ready: 200 g of sugar.
- Have ready: 4 eggs.
- Have ready: 1 teaspoon gluten-free yeast.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the whole oranges in water for 45-60 minutes until they are...
Cook the whole oranges in water for 45-60 minutes until they are completely soft. Cool. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
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Preheat the oven to 170°C; grease 22 cm mold
Preheat the oven to 170°C; Grease 22 cm mold. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Blend the whole oranges (with skin) until smooth puree
Puree the whole oranges (with skin) until smooth. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Beat eggs with sugar; add the orange puree
Beat eggs with sugar; add the orange puree. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Incorporate the almond
Add the almonds, yeast and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Pour into mold; decorate with flaked almonds
Pour into mold; decorate with flaked almonds. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake 45-50 min
Bake 45-50 min. Cool completely before unmolding. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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