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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Gluten-Free Ingredients:
3 eggs (separated) |
2/3 cup sugar |
1/4 cup sifted potato starch |
1/2 cup orange juice |
1 3/4 cups ground blanched almonds |
1/2 teaspoon cinnamon |
potato starch (for dusting pan) |
Directions:
1. Preheat oven to 325 degrees.
2. Beat egg yolks and sugar until mixture is light and fluffy.
3. Alternately beat in the potato starch and orange juice.
4. Add almonds and cinnamon and mix well.
5. In a separate clean bowl, with clean beaters, beat the egg whites until stiff but not dry.
6. Fold beaten egg whites into the egg yolk mixture.
7. Grease an 8-inch springform pan and dust with potato starch.
8. Bake at 325 degrees for 35 to 40 minutes.
9. Cake is done when a toothpick inserted into the center comes out clean.
10. Serve with a fruit salad.
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