Orange & Almond Cake

To make a gluten-free Orange & Almond Cake, simply use almond meal as the primary flour substitute. This recipe already uses almond meal, making it naturally gluten-free. Just ensure that all your ingredients, especially the baking powder, are certified gluten-free.

If you need to substitute ingredients in the Orange & Almond Cake, you can replace sugar with coconut sugar or a sugar alternative like stevia for a lower-calorie option. For a vegan version, you can use flax eggs instead of regular eggs—mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg.

To store leftover Orange & Almond Cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider freezing individual slices wrapped in foil for up to 3 months.

Orange & Almond Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it with fresh berries or a drizzle of chocolate sauce for added flavor and presentation on your dessert platter.

To make Orange & Almond Cake, start by boiling 4 oranges for 2 hours until soft. Blend the boiled oranges into a paste. In a separate bowl, whip 12 eggs with 500g of sugar until light and fluffy, then mix in the orange paste. Fold in 500g of almond meal and 2 teaspoons of baking powder. Finally, bake the mixture in a preheated oven at 140 degrees Celsius for 1 hour and 20 minutes.