Whole Orange Almond Flour Cake
A moist and tender naturally gluten-free cake made with whole oranges and almond flour.
Servings: 8
Ingredients
- 2 medium oranges or 3 clementines
- 4 large eggs
- 220 grams of granulated sugar (about 1 cup)
- 240 grams of almond flour (about 2 1/2 cups)
- 1 teaspoon of baking powder
- 1 teaspoon of pure vanilla extract
Instructions
- Preheat your oven to 350°
- Butter an 8”x4” loaf pan and line with a parchment paper sling leaving 2-3 inches overhanging on both sides
- Thoroughly clean your oranges and slice off any thick ends (I like to add most of the peel, but will trim off the ends)
- Place the prepped oranges into a blender and blend until a smooth pulp forms
- In a large bowl, vigorously whisk 4 large eggs with 220 grams of granulated sugar and a teaspoon of pure vanilla extract until pale yellow and creamy
- Add the orange pulp and mix until combined
- Add 240 grams of almond flour and a teaspoon of baking powder and mix until just combined
- Transfer the batter into the prepped loaf pan and bake in a 350 degree oven for about an hour or until a toothpick will come out of the center of the cake clean and it feels set to a light touch (if the cake wobbles in the middle, looks wet or feels soft in the center, let it bake longer or it will collapse as it cools)