Gluten-free Almond Cake (Bolo de Amêndoa)
I simply love moist cakes with a soft texture! This is exactly what almond does to a cake: it makes it incredibly moist, light and soft!
This Portuguese almond cake is spiced up with cinnamon (one of Portugal's most used spices) and orange extract and I cannot tell you how flavourful is! The best part is that it has no flour, so it's perfect for the ones who have a gluten-free diet.
Would you like to have a slice of this delicious cake? Then stay with me to see the recipe!
The recipe video is out on our Instagram reels, click here to see it
- 250 grams Ground almonds (Or almond flour)
- 50 grams Almond flakes
- 150 grams Butter (Room temperature)
- 4 Pieces Egg (Separated)
- 80 grams Sugar
- 0.5 teaspoons Cinnamon powder
- 1 teaspoon Orange extract (Orthe zest lf 1 lemon or 1 orange)
- Mixing the butter and almond flour
Start by mixing the room temperature butter with the almond flour until you get a nice and consistent mixture. Set aside.
- Beating the egg yolks
Beat the egg yolks with half of the quantity of the sugar until pale and fluffy, then add the cinnamon powder and orange extract/zest.
- Putting everything together
Incorporate the almond mixture into the egg yolk mixture with a spatula by folding it. Set aside.
- Mixing the egg whites
Beat the egg whites with the remaining sugar until you get a nice and soft meringue (it doesn't need to be stiff). Incorporate the meringue into the egg yolk and almond mixture. Transfer the batter into a round baking tin lined with baking sheet and butter. Sprinkle with the almond flakes and bake for approximately 30 minutes at 180 degrees.
- Serve
Serve with more almond flakes and icing sugar.
Enjoy with a cup of coffee or tea.