I am getting more and more excited each time I found a recipe that is lactose free! I found the texture very close to the one that uses butter! And the taste become so enjoyable when you use a nice flavored oil like olive or coconut oil. Coconut oil is such a delicious alternative to butter. And then we originally prepare this cake with lemon but my pantry call me for orange blossom this time and so then I said why not! It came out just so deliciously unusual! Let get to the recipe. And again, please excuse me for any miss typing or spelling ! “Allez! C’est parti”
4 eggs separated
½ cup sugar (100g) + 2 tbsp for the white
3 tbsp olive or coconut oil (45g)
2 Tbsp orange blossom (30g) (Any citrus will be as good as orange blossom and zest )
Pinch of salt
1 ½ cup almond flour (powder) (150g) if you are but free you can use f’gluten free flour.
For the topping
½ cup slivered almond (40g) or some fruit as banana or apple thinly sliced.
2 tbsp sugar (30g)
2 tbsp olive oil (30g)
Method
In two separate bowls ( one for the white and one for the batter) separate the white from the yellow In the bowl where the yolks are, mixed in the sugar and start whisking for 2-3 minutes or until the batter becomes a little white and fluffy. Add in the oil and orange blossom or any citrus you will prefer with 2 tbsp of its juice. . .
Mix until everything is well combined. Finish by mixing in the almond powder or gluten free flour (because, yes you can use gluten free flour if you prefer. It will work perfectly.) along with the salt. The batter should be thick. Set aside. In the bowl where you placed the white, with your electric whisk start beating your white on high speed with a pinch of salt then when it is just starting foaming, pour in the 2 tbsp of sugar and continu on high speed until a firm peek is formed.
Take your almond batter, and with a spatula, gradually add the white into it. You should add it in 4-6 times. Really well incorporate the amount of white before adding another small portion. Keep on adding until no more whites are left.
Grease you cake pan ( long or round ) just a standard size. Pour the batter in and set aside. In a small bowl mix together all the ingredients for the topping and sprinkle it all over the surface of the cake!
Bake for 30 min at 340F – 170C Take a skewer and insert it in the center of the cake, if this one comes out dry so your cake is ready!
Once baked let it sit 10-15 min on a rack before taking it off the baking pan. Then place it off the pan in a serving plate and finish by Sparkling some icing sugar and voilà!!
Just a scrumptious little recipe that you are just going to love!!! Store 2-3 days well closed or in the fridge 3-4 days.
Bonne cuisine à tous”
Awaiting for your feedback. Don’t hesitate to give me your thought on this recipe.
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