Moroccan Gluten-Free Almond Cake with Orange Blossom Syrup

Allergens

Eggs, Dairy (Butter)

Ingredients

• 1 cup almond flour
• 1/2 cup granulated sugar
• 3 large eggs
• 1/4 cup melted unsalted butter
• 1 teaspoon orange blossom water
• Pinch of salt Orange Blossom Syrup:
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon orange blossom water Lemon Glaze:
• 1 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 6 inch springform pan. Line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, sugar, and a pinch of salt. Add eggs one at a time, mixing well after each addition. Stir in melted butter and orange blossom water until fully incorporated.
3. Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 25 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
4. In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil and cook until the sugar is dissolved. Remove from heat and stir in orange blossom water. Set aside to cool.
5. For the lemon glaze, whisk together powdered sugar and lemon juice until smooth. The glaze should be thick but pourable.
6. Once the cake has cooled, pierce it several times with a fork and brush the top and sides with the orange blossom syrup. Allow the cake to absorb the syrup for 10 minutes.
7. Drizzle the lemon glaze over the soaked cake, allowing it to drip down the sides. Let the glaze set for about 20 minutes.

Chef’s Insight

The combination of almond flour and eggs gives this gluten-free cake a tender crumb and rich mouthfeel, while the orange blossom syrup adds an exotic touch.

Notes

The lemon glaze can be prepared while the cake is baking to ensure it's ready when the cake comes out of the oven.