Gluten Free Almond Orange Bundt Cake Recipes

GLUTEN-FREE ORANGE ALMOND CAKE WITH ORANGE SAUCE

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.

GLUTEN FREE ALMOND & ORANGE BUNDT CAKE

Steps:

• Pre-heat the oven to 355 ºF (180 ºC) and generously grease a 10-inch bundt pan. (Note 1)
• In a large bowl, cream together butter, vegetable oil and caster sugar until pale and fluffy. (I recommend using a stand mixer with the paddle attachment.)
• Add the vanilla extract and orange zest, and mix well.
• Add the eggs, one at a time, and mix well after each addition.
• Sift together the dry ingredients (gluten free flour, xanthan gum, almond flour, salt, baking powder and baking soda).
• Alternatively add the dry ingredients and the orange juice to the butter mixture, starting and ending with the dry ingredients.
• Pour the cake batter into the greased bundt pan and bake in the pre-heated oven at 355 ºF (180 ºC) for about 1 hour or until golden on top and an inserted skewer comes out clean. If the top of the bund cake starts browning too quickly, cover it with a piece of aluminium foil during baking.
• Allow to cool, and in the mean time prepare the orange glaze.
• In a bowl, whisk together the powdered sugar and orange juice until you get a thick, smooth mixture. You should be able to drizzle it with a spoon, but it shouldn't be too runny. (Better err on the almost-too-thick side.)
• Once cooled, drizzle the bundt cake generously with the orange glaze. As it dries, the glaze will harden slightly, which only makes it more delicious!
• Enjoy!
• The gluten free almond & orange bundt cake keep well in a closed container or wrapped in cling film in a cool dry place for about 3 - 4 days.

ORANGE AND ALMOND CAKE (GLUTEN FREE)

Steps:

• Place orange (unpeeled)in boiling water for 2 hours.Remove and allow to cool.This can be done ahead of time.
• Preheat oven to 180c.
• Break eggs into a blender.add caster sugar and blend together.
• Cut up orange (unpeeled) and place into egg mix,and blend together to a smooth consistency.
• Add the almond meal and baking powder and blend.
• Grease baking pan and dust with caster sugar.
• Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour or until top is golden brown.
• Dust with icing sugar to serve.(you can also have it with cream).

ORANGE ALMOND CAKE (GLUTEN FREE)

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.