Cake – Delicious and Gluten-free

I have mentioned this recipe to several celiac friends of mine. My mom found the original version in the Bon Appétit cookbook Taste of the World published in 1996—and I found a link to the recipe from a 1995 edition of Bon Appétit.

My mother enjoys trying new recipes, and this certainly was a winner. The original recipe calls for grated lemon peel, but I like to make it with orange zest. Most recently, I made this cake to finish off a Moroccan-themed dinner party. If you’re staying in for dinner instead of going out this evening, this is easy to make and makes a nice, light dessert, which also happens to be gluten-free.

Note: The cake would also be outstanding using fresh zest from Meyer lemons, which are in stores now.

Flourless Orange-Almond Cake
Baking time: 35 minutes
Serves 8-12
1 1/3 cup blanched slivered almonds
8 tablespoons sugar, separated
4 large eggs, separated
5 teaspoons packed orange zest
1/2 tsp ground cinnamon
Pinch of salt

Preheat oven to 375 degrees F. Butter and flour (or if you want it completely gluten-free, use an oil spray) a 9-inch round spring-form pan.  Cut parchment or waxed paper to line the bottom of the pan. Place on the bottom of greased pan.

Grind almonds with 2 tablespoons of sugar in a food processor until it resembles coarse sand.

Combine egg yolks, 2 tablespoons sugar, orange zest, cinnamon and salt.  Beat in a mixer with a wire whisk until thick.

Stir in almond mixture.

In a clean bowl, whisk egg whites until soft peaks form. Add 4 tablespoons sugar and beat until stiff.

Fold egg whites into the almond-egg yolk mixture with a wire whisk until just incorporated. Then pour batter into prepared spring-form pan.

Bake 35 minutes or until a toothpick comes out clean.  Cool on a wire rack. Once cool, remove from pan.

Serve with whipped cream or a dollop of crème fraîche.


2 responses to “Cake – Delicious and Gluten-free

  1. Wow! This sounds great. I’m always looking for treats to make my nieces who have celiac disease. They’ll love these.

  2. Thanks Tina for mentioning this recipe to me. I will try it and maybe use it for the dinner we were talking about this morning. Nancy and Warren

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