A delicious cake with a citrus hint and dates prepared without gluten. It will be the perfect accompaniment to a warm tea or coffee on a cold evening.
Ingredients
- Cinnamon – 0.5 tsp
- Dried dates – 100 g
- Powdered sugar – 220 g
- Vanilla extract – 2 tbsp
- Eggs – 4 pcs.
- Butter – 2 tbsp
- Potato starch – 28 g
- Powdered sugar – 250 g
- Orange zest, grated – 2 tbsp
- Lemon juice – 1 tsp
- Orange juice – 2 tbsp
- Salt – 1 pinch
Preparation
Step 1: Mix Dry Ingredients Finely chop the dates. Add ground almonds, potato starch, salt, grated orange zest, cinnamon, and chopped dates to a bowl and mix well.
Step 2: Prepare the Egg Yolk Mixture Beat the egg yolks with half of the powdered sugar until fluffy. Then add orange juice and vanilla extract and mix well. Pour the prepared almond mixture into the egg yolk mixture and gently mix until fully combined.
Step 3: Whip the Egg Whites Beat the egg whites until stiff, gradually adding the remaining powdered sugar. Finally, add a teaspoon of lemon juice and beat for a moment longer.
Step 4: Combine the Almond Mixture with the Egg Whites Gradually add the whipped egg whites to the almond mixture, gently and thoroughly mixing.
Step 5: Bake the Cake Pour the batter into a baking pan lined with parchment paper. Bake the cake for about 60 minutes or until a toothpick inserted into the cake comes out clean.
Tip! If the cake browns too quickly, cover it with a piece of parchment paper or aluminum foil.
