Easy to put together but impressively light and moist when baked, this contemporary dessert is dairy free, too.
- DRY INGREDIENTS
- 2 cups almond meal
- 1¼ cups whole-grain, stone-ground corn flour
- 3 tablespoons potato starch
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup white sugar
- ¼ teaspoon fine sea salt
- LIQUID INGREDIENTS
- 3 large eggs, at room temperature
- ½ cup + 2 tablespoons grape seed oil, plus extra for pan
- ½ cup European-style 2% plain yogurt
- 1 teaspoon almond extract
- 1 medium orange
- Confectioners' sugar
Heat the oven to 325° F. Lightly oil the sides of a 9-inch round cake pan and line the bottom of the pan with baking parchment.
Combine the dry ingredients in a large bowl, blend well with a whisk, and set aside.
In a separate bowl, whisk the eggs to combine, then whisk in the oil, yogurt and almond extract. Finely grate the zest of the orange on top of the mixture. Add 2 tablespoons of juice from the orange and mix well.
Fold the liquid mix into the flour mix. Transfer the batter to the pan and smooth the top.
Bake for 45 to 50 minutes, until a toothpick inserted near the center emerges almost clean. Leave in the pan for 5 minutes before unmolding onto a rack. Let cool completely before dusting with confectioners’ sugar.
Nutrition Analysis: 380 cal, 24 g fat, 55 mg chol, 160 mg sodium, 37 g carbs, 4 g fiber, 19 g sugar, 7 g protein.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian.