Orange Almond Flourless Snacking Cake
Ingredients
6 eggs, separated
1 cup granulated sugar
2 tsp grated orange zest
1 tsp vanilla
Pinch cinnamon
2 cups ground almonds
2 Tbsp orange juice
2 tsp icing sugar
Description
This naturally gluten-free cake is so moist and delicious you won't even miss the flour. It keeps for days in an airtight container at room temperature-perfect for treats and desserts throughout the week.
Tips from The Test Kitchen:
• Many flourless cakes sink a bit in the middle, so don't worry if that happens—it won't impact the taste.
• The icing sugar will dissolve as it stands on the moist cake, so dust it over top just before serving.
Directions
Grease 9-inch springform pan; line bottom with parchment paper. Set aside.
In large bowl, using hand mixer.beat together egg yolks, sugar, orange zest, vanilla and cinnamon until butter-coloured and thick enough to form long ribbons that hold their shape for 2 seconds when beaters are lifted, about 5 minutes. Fold in almonds and orange juice.
In separate bowl, beat egg whites until stiff peaks form. Stir one-quarter into egg yolk mixture until combined. Fold in remaining egg whites until combined. Scrape into prepared pan.
Bake in 350°F (180°C) oven until cake pulls away from side of pan and top is golden and firm to the touch, about 35 minutes. Run knife around edge; let cool in pan on rack for 10 minutes.
Transfer cake to rack; let cool completely. Dust with icing sugar. (Make-ahead: Store in airtight container for up to 5 days.)