Since cutting back on carbs, I have ventured a little farther into the world of almond flour. It’s an ingredient I would like to explore working with more, so I was thrilled when the Almond Board of California contacted me with two gluten and dairy free recipes.
The recipes were developed by dieticians. I’ll be sharing one of them with you today and the other next month. Both times you’ll have an opportunity to win a giveaway from the Almond Board.
I haven’t made this recipe myself, yet, because I allowed myself a few desserts at Christmas and now I’m back on a mostly sugar free diet. This almond cake looks wonderful, though, and I wanted to share it with you.
You can find more recipes at the California Almonds web site, but they are not all gluten or dairy free. If you enter “gluten free” in the recipe search bar, you will get some nice looking results. I bet they have additional recipes that are gluten free but are not labeled as such.
- 4 large egg yolks
- 2 Tablespoons orange zest
- ½ teaspoon cinnamon
- 2 Tablespoons sugar
- 1½ cups almond flour or almond meal*
- 2 Tablespoons sugar
- 4 large egg whites
- 4 Tablespoons sugar
- Pinch salt
- Powdered sugar
- 2-3 Tablespoons slivered almonds for decoration
- Preheat oven to 375º.
- Prepare a 9 inch cake pan or springform pan: grease bottom and sides well. Cut out a circle of wax paper and fit it into the bottom of the pan. Grease the paper. Coat the bottom and sides of the pan with almond flour, shaking out the excess.
- Beat egg yolks, zest, cinnamon, and 2 Tablespoons sugar with electric mixer.
- Mix almond flour with 2 Tablespoons sugar and stir into the mixture above.
- Beat egg whites, pinch of salt, and 4 Tablespoons sugar until soft peaks form.
- Blend a large spoonful of the egg white mixture into the almond mixture with a spatula. (It will be very stiff so mash it in, and add more whites until it’s soft enough to fold in the rest.)
- Fold in the rest of the egg whites.
- Pour into prepared pan.
- Bake for 35 minutes until tester comes out clean.
- Cool in pan, then un-mold and turn onto a serving platter.
- Sprinkle with powdered sugar and slivered almonds.
The Giveaway: The Almond Board of California will send one winner 3 pounds of almond flour, 1 pound slivered almonds, and 1 pound whole roasted almonds.
- This giveaway is limited to U.S. residents 18 and older.
- One entry per person
- Enter by leaving a comment on this post.
- The giveaway begins January 14, 2013 and ends on January 18, 2013 at 11:00 pm eastern time .
No purchase is necessary. Odds of winning are based on the number of entries. The winners will be randomly chosen and will be contacted by email. The winners will have 24 hours to respond. If the winner does not respond, a new winner will be randomly chosen.