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Almond and Orange Cake

Updated February 23, 2016
(1 Votes)

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This cake does not need flour or butter, so it's great for people on restricted diets.

Good with fresh fruit such as raspberries, blackberries, or blueberries and a spoonful of thick yogurt or whipped cream.

Makes8 servings

Preparation Time10 min

Preparation Time - Text10 mins, plus cooling

Cooking Time1 min

Cooking Time - Text60

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationgluten-free, lactose-free

Equipmentelectric mixer

Five Ingredients or LessYes

Taste and Texturenutty, sweet

Type of Dishcake

Ingredients

  • 7 oz (200g) carrots, peeled and sliced
  • 1 tbsp fresh orange juice, or orange- or almond-flavored liqueur
  • 4 large eggs, separated
  • ½ tsp pure vanilla extract
  • Grated zest of 1 orange
  • ¾ cup sugar
  • 1¼ cup almond flour (almond meal)
  • Confectioners sugar, for sifting (optional)
  • 8 in (20cm) round cake pan

Instructions

Preheat the oven to 325°F (160°C). Butter an 8in (20cm) round cake pan and line the bottom with a round of parchment paper.

Cook the carrots in a little water about 15 minutes, or until very tender. Drain and purèe with the orange juice; you should have ½ cup of purèe.

Beat the egg yolks, vanilla, and orange zest in a large bowl with an electric mixer on high speed. Gradually add the sugar, mixing until it becomes very thick. Stir in the carrot purèe and almond flour.

In a clean, dry bowl, with clean beaters, beat the egg whites until stiff, then fold into the batter. Spread in the pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Transfer to a wire rack and cool for 10 minutes. Invert onto the rack, peel off the paper, and cool completely. Sift confectioner's sugar over the top before serving, if desired.

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