GLUTEN FREE ORANGE CAKE
Steps:
- Preheat oven to 180°C (350°F/Gas 4).
- In a bowl, add the sifted flour with the baking powder, the juice and oranges zest, sugar, pinch of salt and stir. Add the eggs beaten, oil, milk and work the ingredients until creamy and smooth. Pour the dough into a baking pan, lined with parchment paper, and bake for 35-40 minutes. Before turning out the cake verified that the inside is dry by inserting a toothpick. In case, cook for another 10 minutes.
GLUTEN FREE ORANGE CAKE (SICILIAN WHOLE ORANGE CAKE)
An incredibly moist and delicious whole orange cake which no one will ever guess is gluten free!
Provided by adapted by Christina Conte
Categories Cakes & Pies
Time 1h10m
Number Of Ingredients 11
Steps:
- Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Mix the gluten free flour with the rice flour, Paneangeli powder (or baking powder) and xanthan gum. Add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then mix in the softened cream cheese.
- In a food processor, process the whole orange until it is almost pureed.
- Add this orange to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
GLUTEN FREE ORANGE CAKE
A soft and tender Orange Almond Cake that's gluten free.
Provided by Jessica Holmes
Categories Cake
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9 by 5 loaf pan with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add butter, sugar and vanilla. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.
- Add eggs, one at a time, and beat briefly to combine - don't worry if the mixture goes a little bit lumpy at this stage - then scrape down the sides of the bowl.
- Add flour, almond meal, baking powder, salt and orange zest. Start to mix together on a low speed. Add orange juice and milk. Continue to mix until the cake batter is smooth and creamy (but try not to over mix).
- Pour cake batter into your prepared tin and smooth the top. Bake for approximately 60-65 minutes or until a skewer inserted into the middle of the cake comes out clean. If your cake is very brown after 55 minutes, loosely cover the top with aluminum foil.
Nutrition Facts : ServingSize 1 slice, Calories 261 calories, Sugar 21.9 g, Sodium 260.7 mg, Fat 13.1 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 26.8 g, Fiber 2.6 g, Protein 7.2 g, Cholesterol 63.5 mg
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 CAKE RECIPE
This gluten-free orange cake is a deliciously rich and amazingly moist cake. It's a great way to use up some oranges and is perfect for either a dessert, morning tea, or afternoon tea.
Provided by Gus
Categories Desserts
Time 1h30m
Number Of Ingredients 5
Steps:
- First, place the oranges in a pot and fill with water. Boil until very soft (1-2 hours). Try to make sure the oranges remain covered with water.
- Drain the water and blitz the oranges until they're like a puree. Put to the side and allow the puree to cool.
- Preheat an oven to 180°C (350°F), also line a 25cm (10 inches) springform pan with baking paper.
- In a mixer, whip together the caster sugar and egg until it's thick and pale.
- Combine the almond meal and bicarb soda, then fold into the egg mixture with the orange mix.
- Pour into the prepared cake tin and place into the preheated oven.
- Bake for 1 hour or until a skewer comes out clean.
- Serve & Enjoy
Nutrition Facts : ServingSize 185.0 g, Calories 459.0 kcal, Fat 20.1 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 155 mg, Sodium 59 mg, Carbohydrate 64.3 g, Fiber 5.4 g, Sugar 57.4 g, Protein 12.5 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.
GLUTEN FREE ORANGE CAKE
This Gluten Free Orange Cake is my version of Claudia Roden's Gateau a l'Orange. This moist festive cake makes an ideal dish for holiday celebrations. Eat your heart out Starbucks! http://www.elanaspantry.com/orange-cake/
Provided by Elanas Pantry
Categories Dessert
Time 1h
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash the oranges and boil them whole for 1 ½ hours, or until soft.
- Place oranges in a food processor and blend until smooth.
- Process in eggs, agave, almond flour, salt and baking soda until well blended.
- Pour batter into a greased 9-Inch round cake pan.
- Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean.
- Serve.
Nutrition Facts : Calories 104.3, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 675.3, Carbohydrate 8.1, Fiber 1.6, Sugar 6.5, Protein 6.9
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
PERFECT FLOURLESS ORANGE CAKE
A beautiful moist light cake with complex and full flavors of oranges and orange peel. Super easy to make, and people love it! Serve in wedges with a mound of whipped cream or ice cream.
Provided by Lucence
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 4h
Yield 16
Number Of Ingredients 7
Steps:
- Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
- Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
- In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
- Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 21 g, Cholesterol 69.8 mg, Fat 8.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 1.1 g, Sodium 41.7 mg, Sugar 18.4 g
GLUTEN FREE ORANGE CAKE
A tangy wheat free indulgence accompanied with an oozing cinnamon and orange syrup that seduces you after the first bite.
Provided by demuredomestic
Time 1h45m
Yield Serves 8
Number Of Ingredients 0
Steps:
- You would think to leave making the syrup til last but trust me - DO IT FIRST! In order to get that real gorgeous syrupy thickness, the sugar will take a good while to get to that stage during boiling! Now, to make your syrup, add the orange zest, juice and sugar into a saucepan with 500ml of water and bring slowly to simmer until the sugar has dissolved. Add the cinnamon slowly as you do (personally it's always best to add very little each time, unless you're an ultra lover of cinnamon you do want to catch that tangyness of the orange as well to it!) Turn the heat up briefly to get it boiling, then immediately reduce the heat right down and stir until syrupy.
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