Cake of the Gods: French Almond Citrus Gateau (Gluten-Free)
Divine Gateau
A tender French almond-citrus cake that's naturally gluten-free and irresistibly elegant.
This is my version of a classic French gateau—light, tender and singed with citrus—translated into a naturally gluten-free cake that still feels indulgent and elegant. Using almond flour as the backbone gives the crumb a moist, buttery richness while lemon and orange brighten every bite; it’s the kind of cake you’ll want to make for guests or a slow Sunday with tea.
The texture is delicate rather than dense: a little tang from Greek yogurt, a whisper of almond extract, and a crisp, toasted almond topping. Finish it with a simple lemon glaze and a dusting of powdered sugar and you have a cake that looks refined but is joyfully simple to make.
Nutrition (per serving)
Directions
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1
Preheat oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper; lightly grease the sides.
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2
In a large bowl whisk together almond flour, tapioca starch, baking powder, salt and granulated sugar until evenly combined.
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3
In a separate bowl whisk melted butter, eggs, Greek yogurt, vanilla, almond extract, lemon zest and orange zest until smooth and glossy.
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4
Pour the wet ingredients into the dry and fold gently until just combined—avoid overmixing. Stir in half of the toasted sliced almonds.
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5
Pour batter into prepared pan and smooth the top. Sprinkle remaining sliced almonds evenly over the surface.
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6
Bake 40–45 minutes, rotating halfway, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
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7
Cool the cake in the pan on a wire rack for 15 minutes, then remove the ring and let cool completely.
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8
For the glaze, whisk confectioners' sugar with lemon juice until smooth and pourable; add a teaspoon of water if too thick. Drizzle over the cooled cake and let set.
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9
Dust lightly with powdered sugar before serving and garnish with additional citrus zest or thin citrus slices if desired.
Ingredients
- Almond flour (finely ground):2 1/2 cups
- Tapioca starch:1/4 cup
- Baking powder:1 tsp
- Salt:1/2 tsp
- Granulated sugar:3/4 cup
- Unsalted butter, melted and cooled:6 tbsp
- Large eggs:4 pieces
- Plain Greek yogurt (or crème fraîche):1/3 cup
- Vanilla extract:1 tsp
- Almond extract:1/4 tsp
- Lemon zest (about 2 lemons):2 tbsp
- Orange zest (about 1 orange):1 tbsp
- Sliced almonds, toasted:1/4 cup
- Confectioners' (powdered) sugar for glaze:1 cup
- Fresh lemon juice (for glaze):2 tbsp
- Powdered sugar for dusting:2 tbsp
Tips & Notes
- Bring eggs and yogurt to room temperature before mixing—this helps the batter come together more smoothly and gives a lighter crumb.
- To toast sliced almonds, spread them on a baking sheet and bake at 325°F for 6–8 minutes, watching closely so they don't burn.
- Store leftovers covered at room temperature for 2 days or refrigerated up to 5 days; bring to room temp before serving for best flavor.
- If you need the cake dairy-free, substitute melted coconut oil for butter and a dairy-free yogurt—texture will be slightly different but still delicious.
