Upside Down Orange Almond Cake Gluten Free Recipes

GLUTEN-FREE ORANGE ALMOND CAKE WITH ORANGE SAUCE

Gluten-Free Orange Almond Cake with Orange Sauce image

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

Ingredients

3 eggs, separated
⅔ cup white sugar
¼ cup rice flour
1 teaspoon ground cinnamon
½ cup orange juice
1 ½ cups finely ground almonds (almond meal)
2 tablespoons heavy cream
2 cups white sugar
1 cup orange juice
1 tablespoon grated orange zest
½ cup butter
4 egg whites

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 AND ALMOND CAKE (GLUTEN FREE)

Orange and Almond Cake (Gluten Free) image

Very easy to make,your kids will love it and its gluten free.I got the receipe watching a cooking show on tv.I believe it to be jewish.I have made a few changes.

Provided by Andre The Giant

Categories Dessert

Time 3h

Yield 1 CAKE, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 orange (large)
4 -5 eggs
200 g caster sugar
300 g almond meal
1 teaspoon baking powder
caster sugar (for dusting)
icing sugar (for dusting after baking)
butter (or oil spray for greasing pan.)

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)

Orange Almond Cake (Gluten Free) image

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

Ingredients

3 large oranges
500 g white sugar
6 large eggs
500 g almond meal

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.

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