I’m always looking for low-carb snacks and this cake it great for that mid afternoon treat or tea time. Since there is no flour in this, the key to getting it to rise are the egg whites. I use apple cider vinegar to stabilize them but white vinegar will work as well.

4 eggs, separated into 4 egg yolks and 4 egg whites, room temperature
1 orange, zested and juiced
1/2 cup monk fruit sugar
1 1/2 cup almond flour
2 teaspoon baking powder
1 tbsp rose water
1 tsp vanilla
1 tsp almond extract
1 teaspoon apple cider vinegar
Pinch of salt
1/2 cup sliced almonds

Preheat the oven to 350°

Place a round piece  of parchment paper on the bottom of a 9-inch spring form pan, and grease it and the sides of the pan with cooking spray.

Beat egg yolks, orange zest, orange juice, rose water,vanilla and almond extracts, and  1/4 cup monk fruit sugar, in a large bowl with a whisk until smooth.

Mix almond flour, baking powder, and salt into egg yolk mixture. Beat until smooth.

In another bowl, whip egg whites to soft peaks. When it starts to froth, add salt and apple cider vinegar.

As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of monk fruit sugar, a little at a time as you continue to beat the eggs whites. Beat until soft peaks form.

Fold beaten egg whites into almond mixture. Fold it in in three batches. This will create a light batter.

Scoop batter into pan and sprinkle with sliced almonds. 

Bake for 35 minutes.

Remove from the oven and let cool. Run a sharp knife around the edge of the cake to help it to separate from the side of the pan. Release the spring form pan sides, and gently move the cake.

If you’re not looking to reduce the sugar content, you can always use sugar instead of monk fruit sugar.

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