Makes 12-14 servings.
The glaze on this gluten free and light loaf keeps the cake moist, and it freezes very well. Even though I am featuring the recipe with butter, I have made it with margarine with the exact same proportions and the same baking time. Maybe you try both and see which you prefer.
- 10 tablespoons unsalted butter at room temperature plus
- ½ tablespoon for greasing the pan, or same amount of margarine, cut into small pieces
- ¾ cup scant measure sugar
- 4 whole large eggs, at room temperature
- ½ teaspoon baking powder
- Zest from 1 orange
- Zest from 1 lemon
- 3 cups unblanched almond flour (See Note)
- ¼ cup blanched sliced almonds
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 1 tablespoon confectioners sugar
- Preheat the oven to 350F.
- Butter a 9 by 5 inch loaf pan. Line with parchment paper, extending the shorter ends to make it easier to lift the cake after baking.
- Place the butter in a bowl of an electric stand mixer. Using a balloon whisk attachment, beat the butter/margarine at medium speed, adding sugar gradually, until light and fluffy, about 4 minutes.
- Add one egg at a time, and beat at low speed until very well combined, add the baking powder. With a rubber spatula fold in both zests, then the almond flour.
- There should be no traces of flour visible.
- Spoon the batter into the pan, smooth the top and sprinkle the almonds evenly. Bake for 50 minutes.
- The cake should be lightly golden and springy to the touch.
- Mix well the glaze ingredients.
- Remove the cake from the oven, place on a wire rack, poke the top with a pointed knife. Spoon over the glaze. Leave to cool.
- When cool, lift the loaf holding onto the paper and then transfer to a platter.
I use Bob’s Red Mill ground unblanched almond flour. It is readily available in health food stores and many supermarkets.