Gluten-Free Citrus Almond Cake

Gluten-Free Citrus Almond Cake

This gluten-free citrus almond cake is bright, soft, and perfectly balanced—made with LorAnn Almond Bakery Emulsion for rich almond flavor without the nuts. Paired with Renewal Mills 1-to-1 Gluten-Free Baking Flour, it’s not only allergy-friendly but also a sustainable choice. Finish with powdered sugar, Greek yogurt, and honey for an elegant touch that makes every slice unforgettable.

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Ingredients

FOR CAKE:
1 1/2 cups Renewal Mills 1-to-1 Gluten-Free Baking Flour (may substitute all-purpose flour if a gluten-free option is not needed)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 teaspoons grapefruit zest
2 teaspoons orange zest
1/4 cup whole milk
1-2 teaspoons LorAnn Almond Bakery Emulsion (regular or organic version)
3/4 cup extra-virgin olive oil
Powdered sugar, for sifting

FOR CITRUS COMPOTE:
2 tablespoons worth of juices from an orange and grapefruit
2 oranges, segmented
3 pink grapefruits, segmented
½ teaspoon sugar – optional for a sweeter taste

Recipe PDF

Gluten-Free Citrus Almond Cake
R0565.pdf Download PDF

Directions

FOR CAKE:

1
Preheat the oven to 350°. 
2
In a medium-sized bowl, whisk the flour, baking powder, and salt.
3
Using a stand mixer with a paddle attachment, beat the sugar, eggs, and zest in a large bowl until pale and fluffy. Beat in the milk and LorAnn Almond Bakery Emulsion. Gradually beat in the oil. 
4
Add the flour mixture in two installments and stir just until blended. 
5
Transfer the batter to a springform 9-inch pan. Bake for 30-35 minutes; until a tester inserted into the center of the cake comes out clean. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter. Sift powdered sugar over the cake.

FOR CITRUS COMPOTE:

1
Add 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Add sugar – optional. 
2
Place the orange and grapefruit segments in the bowl. Cover and let stand 15 minutes for the flavors to blend.
3
Cut the cake into pieces and place onto desired serving plates. Top cake with a spoonful of Greek yogurt and a drizzle of honey. Place a spoonful or two of the citrus compote alongside each serving plate.

Products Used In This Recipe

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