Gluten-Free Pumpkin Orange Almond Cake
Amazingly moist, this is more like a bread pudding than a cake. The flavors of almond, orange and pumpkin compliment each other for the perfect autumn taste treat, any time of day!
Ingredients
- 6 tbsp. Unsalted softened butter, plus more for greasing
- 3 cups Almond flour
- 2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Kosher salt
- 1 ½ cup Sugar
- 1 tbsp Orange zest, finely grated Total
- 6 Large eggs
- 1/2 cup Pumpkin puree
- 1 tsp Almond extract
- cup Sliced almonds
- 1 tbsp Confectioners sugar
Instructions
- Preheat the oven to 350°F. Butter a 9-inch springform pan, line the bottom with a circle of parchment paper, and set aside.
- In a large bowl, stir together the almond flour, cinnamon, and salt.
- In another bowl, beat together the sugar and 2 teaspoons of the orange zest with a large wooden spoon for 1-2 minutes until fragrant. Add the softened butter and keep beating until the mixture is smooth and lighter, 3-5 minutes. Add the flour mixture and continue beating.
- Beat the eggs in a separate bowl with the pumpkin puree. Add that to your flour mixture and continue beating until smooth, 3–4 more minutes. Add the almond extract and beat until fully incorporated.
- Pour the batter into the prepared springform pan, sprinkle evenly with sliced almonds, and bake until a cake tester inserted in the center comes out mostly clean, with a few crumbs, 60–70 minutes. Let cool in the pan for 30 minutes before removing.
- While cooling, stir together the confectioners sugar, cinnamon and remaining orange zest in a small bowl. When the cake has fully cooled, dust the top surface with cinnamon sugar. Sprinkle on the remaining orange zest. Cut into slices and serve at room temperature.
Notes
