Gluten-free squares citrus and caramel –
This cake is soft and makes a beautiful contrast with the hardness of the solidified caramel above.
Preparation time 1 hour and half
Ingredients for 16 squares:
1 orange (juice and zest)
1 lemon (zest only)
3 egg whites
90 grams of sugar
90 grams of gluten-free flour (I used the BiAglut flour)
90 grams of chopped almonds
a pinch of salt
100 grams of sugar
1 dl of water
100 grams of flaked almonds
Beat egg whites until stiff with a pinch of salt and then gradually add the sugar, always beating.
Add the grated peel and the orange juice. Gently add the sifted gluten-free flour and the chopped almonds.
Pour the mixture into a square mold of 20X20 cm lined with baking paper.
Bake at 180°C for 35-40 minutes. Let cool.
Meanwhile, prepare the caramel, put in a nonstick saucepan the water and sugar, over a low heat, and allow to caramelize. The process is quite long, about 40 minutes (don’t turn the caramel).
At the beginning it’s all liquid and, when it starts to boil, begins to crystallize and become hard, but leaving him still on the fire (splitting it a bit with a wooden spoon), slowly it melts and acquires its characteristic caramel color.
When ready, add the flaked almonds (toasted previously 2-3 minutes in the hot oven) and put quickly on the cake, because it tends to solidify quickly.
Cut into squares immediately, because, when the caramel will be solidified, cutting becomes more difficult, with the risk of breaking the caramel (for convenience you can first cut the cake and then put the caramel on each square).