EASY Orange Almond Cake Recipe | Light & Gluten-Free Dessert!

Easy Orange Almond Cake Recipe 🍊
Indulge in this light, fluffy, and moist Orange Almond Cake that’s naturally gluten-free and bursting with citrusy flavor! Made with almond flour, fresh orange zest, and a splash of Amaretto, this cake is perfect for any occasion—whether it’s a cozy family gathering or a sweet afternoon treat.

Why You’ll Love This Recipe:
• Gluten-free and naturally flavorful.
• Simple ingredients and easy-to-follow instructions.
• Perfect balance of orange and almond flavors!
• Keto-friendly with granulated zero sugar sweetener option

Watch now to learn how to make this delicious orange almond cake and impress your friends and family with a stunning dessert. Don’t forget to like, subscribe, and hit the bell for more amazing recipes!
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Other RECIPES you will LOVE:
Lemon Almond Cottage Cheese Cake ►
Chocolate Almond Cottage Cheese Cake ►
Almond Flour Quick Bread ►

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Macros (Approximate):
Calories: 169 | Protein: 5.4g | Carbs: 14g | Fiber: 2.1g | Fat: 9.2g Sugar: 10.2g

Recipe:
Orange Almond Cake

1 1/2 cups almond flour, toasted (toasting is optional)
4 large eggs separated
1/2 cup sugar (granulated sweetener of choice)
1 tsp vanilla extract
2 tbsp freshly squeezed orange juice
2 tbsp Amaretti Liquor (or 1 tsp almond extract)
1 tablespoon orange or lemon zest (or combo)
1/4 cup sliced almonds optional
1/4 cup powdered sugar optional

1. Preheat the oven to 180C/350F.
2. Grease and line an 8-inch cake pan and set aside.
3. Toast your almond flour on a parchment lined baking sheet for 7-8min until lightly golden. Set aside to cool.
4. In a large mixing bowl, combine your egg yolks, sugar, and orange zest, and mix well. Add vanilla and salt, mix. Then mix in your orange juice and Amaretto or almond extract.
5. In a separate bowl, beat together your egg whites until stiff peaks form.
Fold through your egg whites in two stages. First half, just mux through to lighten the mixture. Second half, fold lightly until combined.
6. Transfer the cake mixture into the greased cake pan and top with sliced almonds.
7. Bake the cake for 30 minutes, or until tender on top. Remove the cake from the oven and let cool for 15 minutes, before carefully invert onto a plate and sprinkling with powdered sugar.

Storage:
Refrigerator: For storage up to 5 days, place the cake in an airtight container or wrap it tightly in plastic wrap and store it in the fridge.
To serve, let the cake sit at room temperature for about 20-30 minutes to regain its soft texture.
Freeze Up to 3 Months: Wrap the completely cooled cake tightly in plastic wrap, then place it in a freezer-safe ziplock bag or airtight container. When ready to serve, thaw the cake in the refrigerator overnight or at room temperature for a few hours. Sprinkle fresh powdered sugar on top before serving if needed.
Tips:
Avoid adding powdered sugar before freezing; sprinkle it fresh when serving for the best appearance.
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