Moist Carrot, Orange, and Almond Cake: A Gluten-Free Mediterranean Delight

Preheat your oven to 180°C (350°F). In a large mixing bowl, combine the 3 whole eggs and 150g of granulated sugar. Whisk vigorously using an electric mixer or a sturdy hand whisk for 3 to 4 minutes until the mixture turns pale, thickens, and doubles in volume.

Gently pour the melted butter, fresh orange juice, and finely grated orange zest into the egg mixture. Whisk briefly to combine. Carefully fold in the 200g of almond powder, the baking powder, and a pinch of salt using a spatula until you have a smooth, homogeneous batter.

Gently fold the 250g of finely grated carrots into the batter until evenly distributed. Pour the mixture into a well-greased 20cm (8-inch) springform cake pan. Transfer to the center rack and bake f-l-ferran (in the oven) for 35 to 40 minutes, until the top is beautifully golden and a toothpick inserted into the center comes out clean. Let cool completely before slicing.