Citrus Almond Cake with Whipped Mascarpone (Edit recipe)

This gluten free citrus almond cake with whipped vanilla mascarpone is the perfect holiday dessert. This recipe is just in time for citrus season.

10 minutes

50 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	426
Fat:	24 g
Carbohydrates:	51 g
Protein:	4 g
Cholesterol:	20 g
Sodium:	211 mg
Fiber:	2 g
Sugars:	39 g
Calculated for total recipe.

by livelymeals

View original recipe

Serves: 8-9

Ingredients

Citrus Almond Cake

3 Eggs
1 cup Raw Sugar
1/3 cup Coconut Oil, softened
1/2 cup Orange Juice, freshly squeezed
Orange Zest
2 tsp Vanilla Extract
2 cups Almond Flour
3/4 cup Gluten Free Flour
3/4 tsp Baking Soda
pinch Salt

Whipped Mascarpone

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Citrus Almond Cake

Preheat your oven to 350 F. In a large bowl, beat the eggs. Then add in the sugar and coconut oil and blend. Add in the orange juice, orange zest, and vanilla extract. Blend just until combined.
Add in the almond flour, gluten free flour, baking soda and salt. Blend just until combined. Grease a loaf pan really well, or line it with parchment paper. Pour the cake mixture into the pan and cover it with foil. Bake for 20 minutes. Then remove the foil and bake for 25-30 more minutes without the foil. The cake is done when a tooth pick inserted into the middle comes out clean.
Let the cake cool for a few minutes before removing it from the loaf pan. Place it on a rack to cool.

Whipped Mascarpone

Add the heavy whipping cream to a bowl and whip until heavy peaks form. In a separate bowl, whip the powdered sugar, vanilla extract and mascarpone until fluffy. Then fold the whipping cream into the mascarpone
Add the whipped mascarpone to the cake after it cools completely. This cake is best stored in the fridge.