Orange Cake—Gluten Free

 
Seems unreal how many people this days have an intolerance to wheat flour or some form or degree of sensitivity to gluten and since I like to entertain and since most of my cake recipes –if not all - use wheat flour as one of the main ingredient, I decided to look into finding delicious cake recipes that can be made without wheat flour, but without sacrificing taste and texture of the dessert itself.  

I came across this recipe quite accidentally and seeing how easy and effortless the recipe was, I decided to give it a try. Let me tell you, this is indeed one of the easiest cakes on the planet! Easy and as for the taste, flavourful, moist and very satisfying. But I’ll let you be the judge.



Orange Cake Recipe

INGREDIENTS

2 navel oranges, whole
6 large eggs
1 cup sugar
2-1/2 cups almond flour
1-1/2 tsp. baking powder
2 cups whipped cream

1 tbsp. icing sugar  

DIRECTIONS

Wash the oranges well and place them in a pot of cold water to cover them; bring pot to a boil. Reduce heat and cook them on medium heat, for one hour.

Drain water and discard. Place oranges on a plate; let cool completely.

Once cooled, cut them (unpeeled), into smaller sections and remove all the seeds and discard.

Place the orange pieces into a food processor and process for about 20-30 seconds or until they break down into tiny pieces (the mixture should look like a mush).

Add the eggs and the sugar and process together until sugar has dissolved and mixture becomes frothy and creamy (for about 20-30 seconds).

Place almond flour into a large mixing bowl; add baking powder and stir together. Pour the orange mixture on top and using a spatula (or wooden spoon) stir gently until all mixed together.

Pour the cake batter into a greased and floured 10 inch spring form pan and bake in preheated oven at 350 F, for 40-45 minutes or until cake becomes golden and toothpick inserted in the center comes out clean.




When cake is done,  should spring back when lightly pressed.

Remove pan to a cooling rack. Run a knife around the edges of pan and let cake cool completely.

Remove cake to a serving plate.

Beat whipping cream with the icing sugar.

Cut into slices and serve with whipped cream. That’s all you need. No frosting or icing. You can dust top with a light coating of sifted icing sugar if you like.

Cut and serve with a dollop of whipped cream.



Makes: 1-10 inch round cake

Happy GF Baking!
Leia’s Culinary Treasures