Try this CINNAMON ALMOND CAKE GLUTEN-FREE recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350°F. Lightly grease a 9" springform cake tin with olive oil.
In a clean bowl, whisk the egg whites until they are opaque and start to hold their shape, then slowly add the sugar in three batches of a 1/4 cup each, whisking until incorporated and the mixture is thick and shiny. If you've made meringue, this technique will be all too familiar. Ultimately, you want to move past the foamy and frothy stage (when you're first adding the sugar) to a point where the you have nearly stiff peaks. Add the almond extract and the orange zest. Then, alternately whisk in the oil and the ground almonds (mixed with the baking powder) in thirds until smoothly incorporated into the batter.
Pour the batter into the prepared tin, then mix together the sliced almonds and cinnamon and sprinkle them over the top of the cake. Place the tin on a baking sheet (to prevent burning) and bake for about 35-40 minutes, or until the top has risen and set, the almonds become golden, and a cake tester comes out clean. I started checking my cake after 30 minutes. Cakes made with whites are tricky because they can sometimes come out slightly foamy in the center. {If this happens, don't freak out, just put the cake back into the oven and cook until the cake is slightly more firm.}
Remove the cake from the oven and let cool in its tin on a wire rack. Once cooled, spring open the sides of the tin, but don't try to remove the cake from the base until properly cool. When you are ready to serve, sprinkle the powdered sugar over the cake to create a snowy effect, then slice and serve.
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Serving Size: 1 Recipe (813g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2667 | ||
Calories from Fat: 1545 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 171.7g | 229 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 112.2g | ||
Polyunsanturated Fat 34.5g | ||
Cholesterol 3.3mg | 1 % | |
Sodium 528.1mg | 18 % | |
Potassium 2270.5mg | 60 % | |
Total Carbohydrate 228.5g | 67 % | |
Dietary Fiber 30.7g | 123 % | |
Sugars, other 197.8g | ||
Protein 82.6g | 118 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2667
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