You won’t believe this amazing almond cake is gluten free and dairy free.
We love simplicity. And this cake measures up.
Freshly ground whole blanched almonds make for a moister cake and gives a more pronounced almond flavor.
200g blanched almonds
5 eggs, separated
1 cup sweetener – if you can go without any, it’s even better.
3 tablespoons Grand Marnier or other orange liqueur (optional, or substitute with amaretto or brandy)
1⁄2 teaspoon orange blossom water
1. Preheat the oven to 160°C. Butter and line a 8 or 9 inch round springform tin with baking paper. In a food processor, grind the almonds to a fine crumb and set aside.
2. Put the egg yolks in the bowl of an electric mixer. Add 200g of the caster sugar and beat until pale and thick. Grate the zest of both oranges and add to the yolk and sugar mix. Fold in the almonds and 2 tablespoons of the Grand Marnier.
3. In a separate bowl, beat the egg whites to soft peaks. Gently fold into the cake mixture in 3 parts. Put the mixture in the tin and bake for 35-45 minutes or until the top is brown and just firm to touch. Allow to cool for 15 minutes before removing from the tin.
4. While the cake is in the oven, put the remaining 50g caster sugar in a small saucepan with 50ml water. Bring to the boil, stirring, until the sugar dissolves and it forms a syrup. Set aside to cool.
5. Peel the zestless oranges, either cut into segments or thinly slice and add to the syrup with the remaining Grand Marnier and the orange blossom water. Serve the torte warm or cold, dusted with icing sugar and with the oranges on the side.
Wine match: Something sweet with plenty of spine.