Almond Cake with Orange Sauce (Gluten Free)
This cake is entirely gluten free but comes out very moist and light. You can serve it alone or with the orange sauce for a more decadent dessert.
Ingredients
Serves: 12
- 3 large eggs (separated)
- 2/3 cup (200g) white sugar
- 1/4 cup (115g) rice flour
- 1/2 cup (125ml) orange juice
- 1 teaspoon ground cinnamon
- 1 3/4 cup (190g) almond meal
- cooking spray
- Orange Sauce
- 125g butter, softened
- 2 cups (200g) sugar
- 2 tablespoons (40ml) cream
- 1 cup (250ml) orange juice (about the juice of 2 oranges)
- grated rind of 1 orange
- 4 egg whites
Directions
Preparation:30min ›
Cook:40min ›
Ready in:1hour10min
- Preheat the oven to 160 degrees C. Lightly spray a 20cm springform cake tin with cooking oil and dust with a little rice flour.
- In a stainless steel bowl, beat the egg yolks and sugar with an electric mixer until thick and fluffy. Stir in the rice flour and orange juice. Fold in the almond meal and cinnamon and mix well.
- In a separate stainless steel bowl, beat the egg whites with an electric mixer until fluffy and stuff. Carefully fold the eggs whites into the main mixture. Pour the mixture into the oiled and dusted springform tin and bake for 35-40 minutes. The cake is ready when a toothpick comes out clean.
- To make the Orange Sauce: cream the butter and sugar. Add the cream and stir till blended. To help the cream blend you can sit the bowl over hot water (e.g. in a larger bowl or in the sink) while you stir this stage. Add orange juice and rind and blend well. Beat the egg whites until think and fluffy and fold into the sauce mixture. Serve immediately.
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Reviews and Ratings
Global Ratings:
(18)
Reviews in English (16)
I tested out this cake in hopes of serving it for my mother-in-law's birthday. She is allergic to wheat, soy, and potatos. Its very hard to find any recipe for a cake that fits into her needs. This cake was just okay in my opinion. The flavor was good but the almond flour made it very grainy which was not very pleasant to eat. It was rather heavy and dense as well. The orange sauce was very tasty but it seperates fairly quickly so you really do have to make and serve it immediately. After much more testing, I ended up making a lemon sponge cake roll using rice flour and filled with homemade whipped cream/lemon curd for her that was really nice. This recipe had good flavor, just really bad texture that no one I tried it on liked. - 28 Oct 2004 (Review from Allrecipes USA and Canada)
I'm gluten and dairy intolerant too. I just made the cake and didn't do the sauce. I found this cake to be a pleasant change from gluten free cakes that are heavy and made from besan flour and soy flour. I thought it had a nice flavour and didn't mind the texture. - 23 May 2008 (Review from Allrecipes USA and Canada)
This cake has an extremely yummy flavor but is a bit crumbly--better eaten with a spoon than a fork! This might be due to the fact that I used homemade almond meal--regular almonds chopped in the food processor. The sauce is good, but I think next time I'll just leave out the egg whites and use the sugar/orange/buttery syrup instead. Like someone else said, the sauce separates quickly. In addition, I followed the recipe exactly and had waaaaaaaay too much sauce. I used about a quarter of the sauce and the cake was soaked. The cake reminded me of a nutty pancake drenched in syrup, which was very delicious. I will halve the syrup recipe next time and leave out the egg white. - 27 Dec 2008 (Review from Allrecipes USA and Canada)