Ingredients
Equipment
Method
- Preheat oven to 350℉
- In a large mixing bowl combine the gluten free flour, sugar, baking powder, baking soda, and salt. Mix together using a wire whisk, to combine evenly.
- Add the eggs and olive oil and use the whisk to combine.
- Add the sour cream and fold it in using the wire whisk until combined.
- Add the lemon and orange zest, and 2 tablespoons of the combined lemon and orange juice, mix using the wire whisk until combined.
- Using the spray pan release spray a 9 inch springe form pan. Then fold a piece of parchment paper in half once and then again. Then fold it over on an angle, creating a point. Place the point in the center of the pan, and cut the wide end off, creating a round piece of parchment paper to line the bottom of the springe form pan.
- Place the sliced almonds in a bowl and toss them with 2 tablespoons of granulated sugar, 1 tablespoon of gluten free flour, and the remaining 2 tablespoons of combined citrus juice, stirring to combine.
- Place the cake batter into the prepared spring form pan and spread it out using the rubber spatula until even. Evenly sprinkle the almond citrus mixture over the top of the cake batter.
- Bake in a 350℉ oven for 48 minutes, make sure to place the spring form pan on a baking sheet to prevent it dripping onto the oven floor and smoking.
- Remove from the oven, and cool on a rack. Before serving sprinkle with powdered sugar and enjoy!
Nutrition
Notes
I recommend baking this cake for 48 minutes, this will result in a slightly gooey center, however if you would prefer it to be less gooey leave it in the oven for about 4 minutes longer.