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Citrus Almond Cake
Gluten-free and grain-free cake made with almond flour, coconut sugar, lemon and orange zests, and toasted almonds
Servings
9-12
Servings
9-12
Ingredients
Dry Ingredients
Wet Ingredients
Toppings
Instructions
  1. heat oven to 350° and line a 8” square baking dish with parchment paper (not wax paper!)
  2. in a large bowl combine dry ingredients and mix well
  3. in a medium bowl beat egg whites with a hand mixer until stiff peaks form (or whisk by hand until very frothy, but the best method is beating with a mixer)
  4. in another medium size bowl cream or hand whisk egg yolks and sugar until smooth, then beat in the zests and citrus juice
  5. add egg yolk mixture to dry ingredients and stir well, then fold in egg whites
  6. pour batter into prepared dish and bake for 25-30 minutes
  7. cool cake on a rack then add toppings, cut into 9-12 pieces to serve
Recipe Notes
  1. any citrus will work well here ~ grapefruit, cara cara navels, meyer lemon, or blood orange etc.
  2. toast sliced almonds before topping cake by baking at 350° for 8-9 minutes
  3. for best results, sift powdered sugar over cake; it will melt into cake if you add while cake is still warm; or you can wait until the cake cools to add powdered sugar if a “snow dusting” look is desired
  4. if you do not have parchment paper to line baking dish coat dish with a very thin layer of coconut oil

 

Original recipe created by Jerran Boyer
www.healthnutchefs.com