Gluten-Free Orange Almond Cake with Orange Sauce

Recipe View 5 mins Preheat oven to 325°F (165°C). Grease a 10-inch springform pan with cooking spray and dust with rice flour. (5 minutes)

Recipe View 10 mins In a large bowl, using an electric mixer, whip egg yolks with 2/3 cup sugar until thick and pale (about 5 minutes). Stir in the rice flour and cinnamon, then fold in the almond meal and 1/2 cup orange juice until just combined. (10 minutes)

Recipe View 5 mins In a separate clean, dry glass or metal bowl, whip 3 egg whites until stiff peaks form. Gently fold the egg whites into the almond mixture in two additions, being careful not to deflate the batter. (5 minutes)

Recipe View 40 mins Pour batter into the prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. (40 minutes)

Recipe View 20 mins Cool in the pan on a wire rack for 15 minutes before carefully releasing the cake from the springform pan. Run a thin knife around the edges of the cake to help release it. Let cool completely. (20 minutes)

Recipe View 5 mins To make the orange sauce, in a medium bowl, cream together the softened butter and 2 cups sugar until light and fluffy. Stir in the cream. (5 minutes)

Recipe View 5 mins Place the bowl over a pan of barely simmering water (double boiler). Stir in the orange juice and zest. (5 minutes)

Recipe View 5 mins In a separate clean, dry bowl, whip the remaining 4 egg whites until soft peaks form. Gently fold the whipped egg whites into the warm orange sauce. (5 minutes)

Recipe View 5 mins Spoon the orange sauce generously over the cooled cake and serve immediately. (5 minutes)