UPSIDE-DOWN ORANGE-ALMOND CAKE (GLUTEN-FREE)
This is my very favorite gluten-free cake base. I use it all the time. I've made it into lovely layer cakes, Boston cream pie, perfect petit fours and every upside-down fruit cake that you can imagine. The key to its perfectly tender, buttery crumb is almond flour, my secret weapon for gluten-free baking.
Provided by Samantha Seneviratne
Categories dessert
Time 1h35m
Yield 10 servings
Number Of Ingredients 13
Steps:
- For the oranges: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line the bottom with parchment paper; butter the parchment.
- In a small saucepan, melt the butter over medium heat. Add the sugar, honey and salt and cook until the sugar has melted and turned golden brown, swirling the pan, 2 to 3 minutes. Remove the saucepan from the heat and carefully transfer the mixture to the prepared cake pan.
- Cut the top and bottom off of each orange. Then cut the skin and pith off of each orange by slicing from top to bottom, following the curve of the fruit. Slice the oranges into 1/4-inch-thick rounds. Layer the rounds on top of the caramel in the cake pan. Set aside.
- For the cake batter: In a medium bowl, whisk together the almond flour, cornstarch, baking powder and salt. In another medium bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg yolks and vanilla. Add the almond flour mixture to the butter mixture and beat to combine. The batter will be stiff.
- In a clean bowl with clean beaters, beat the egg whites with an electric mixer on high speed until they form medium-stiff peaks, about 2 minutes. Stir in about a third of the egg whites into the almond mixture to loosen it, then gently fold in the remaining whites. Transfer the batter to the pan with the oranges and smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Let the cake cool in the pan on a wire rack 10 minutes. Carefully flip the cake onto a serving plate. Serve warm or room temperature.
GLUTEN-FREE ORANGE ALMOND CAKE WITH ORANGE SAUCE
A moist and light orange flavored gluten-free cake that can be served alone with light yogurt for afternoon tea, or add the orange sauce for a decadent dessert!
Provided by Kylie Veale
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch springform pan with cooking spray, and dust with rice flour.
- In a large bowl, whip egg yolks with 2/3 cup of sugar until thick and pale using an electric mixer. This will take about 5 minutes. Stir in the rice flour and orange juice, then fold in the almond meal and cinnamon.
- In a separate glass or metal bowl, whip 3 egg whites until they can hold a stiff peak. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. Run a knife around the outer edge of the cake to help remove it from the pan.
- To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 55 g, Cholesterol 68.5 mg, Fat 20.2 g, Fiber 2.8 g, Protein 7.8 g, SaturatedFat 6.4 g, Sodium 91.5 mg, Sugar 48.2 g
ORANGE ALMOND CAKE (GLUTEN FREE)
I have tried many citrus cakes and finally found one that is awesome in texture and flavour. This is the most amazing, simple, foolproof cake. I have made it many, many times, and it has never failed. Sometimes I use lemons, or limes and weigh them to ensure they equal the orange volume/weights. I used it as a gluten free option at our daughter's wedding along with her wedding cake. ENJOY!!! Kiwi Trish
Provided by office
Categories Dessert
Time 17m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Bring a pot of water to the boil, add the oranges, cover and simmer for one hour.
- Stain off the water. Cool the oranges. If you are in a hurry, I suggest you partly cool them -- (this will still work).
- While they are cooling, food process the sugar with the eggs until the sugar is dissolved and pour into a bowl.
- Cut the oranges in half and de-seed them and put the oranges (with peel and pith) into a food processor and pulp until reasonably smooth.
- Pour the pulp into the sugar/egg mix and add the almond meal. Gently mix together.
- Pour mix into baking paper lined 24 - 26cm springform tin and bake for 50 - 60 minutes at 185°C.
- Serve with creme fraiche, whipped cream, or vanilla ice-cream -- makes an awesome dessert. You could drizzle a little citrus liqueur around the plate.
- Added thoughts -- This cake DOES NOT need any syrup poured over it.
- NB.Simply double this recipe to get two large cakes. It is just as successful.
- Occasionally, I will add a slurp of Grand Marnier, Contreau, or Galliano; however, try it plain initially.
AMAZING ORANGE ALMOND POUND CAKE (GLUTEN-FREE)
A recipe I need to try! Looks scrumptious. From here: http://glutenfreeincleveland.blogspot.com/2009/02/amazing-orange-almond-pound-cake.html Sorry for the weird flour measurements, Zaar is silly sometimes.
Provided by Andrew Mollmann
Categories Dessert
Time 1h15m
Yield 16 slices, 8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.
- Combine buttermilk, orange juice and vanilla in a small bowl and set aside.
- Sift together flours, almond meal, xanthum gum, salt, baking powder, and baking soda. Set the dry ingredient mixture aside.
- In a large bowl, cream sugar and butter (beat with electric mixer about 3 minutes, until fluffy).
- Beat in eggs - one at a time - and chase it with the orange zest. Alternate adding the wet and dry ingredient mixtures to the batter, starting and ending with the flour.
- Pour batter into prepared pan and smooth the top. Bake for 45 - 50 minutes, or until a tooth pick comes out clean.
- Remove the cake from the oven and let stand for at least five minutes.
- Turn the pan over on a plate or rack. While the cake cools an additional five minutes, make the orange vanilla syrup.
- In a small pot, combine sugar, orange juice, and vanilla. Heat on medium heat and stir until the sugar dissolves and the mixture becomes a little thick (about three minutes). Spoon some or all of the mixture on top of the cake.
- When you're ready to serve: in a small bowl, mix 1 - 2 Tablespoons of orange juice with the powdered sugar to form a thick orange glaze. Drizzle some or all on top of the cake.
Nutrition Facts : Calories 387.5, Fat 16.3, SaturatedFat 8.1, Cholesterol 84, Sodium 315.3, Carbohydrate 57.4, Fiber 2, Sugar 41.5, Protein 4.9
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