Gluten-Free Orange Cake for a Celebration
Do you have some birthday celebrations coming up? Retire your tired chocolate cake recipe this year and give something new a try. We found this Orange Cake over at CakeWorthy, and we couldn’t be more excited! The recipe called for 3 whole oranges, boiled in water and blended to a puree – skin and all! This method makes the tough outer skin soft and sweet, so you can easily add it to the cake and you can reap the nutritional benefits of the entire orange.
The almond flour not only makes this cake gluten-free, but it also gives it a nutty flavor and great texture. Bring this cake to your next celebration and it’s sure to be a hit!
- 3 small organic oranges (or 2 large, weighing about 1 lb)
- 6 eggs
- 1 1/4 cups granulated sugar
- 2 1/3 cups powdered almonds
- 1 tsp. baking powder
- 1/4 cup orange marmalade
- 1 cup sliced almonds, toasted
- juice of 1/4 orange
- juice of 1/3 lemon
- Wash your oranges and put them in a pot, covered with water. Bring to a boil, then put a lid on it and simmer for two hours.
- Cool. Cut off the ends, then cut into large pieces without squeezing out any juice. Purée in the food processor. Set aside.
- Pre-heat oven to 375°F.
- Grease a 9″ springform cake pan.
- In a bowl, beat the eggs with a whisk. Add orange purée, then the sugar, powdered almonds and baking powder.
- Pour batter into pan and bake for about an hour, until a toothpick comes out clean and the cake is golden-brown.
- Mix your orange and lemon juice and brush it on the hot cake.
- Let it cool, then use a spatula or a brush to spread a layer of marmalade on the cake. If your marmalade is too thick to spread, you might need to heat it on the stove first
- Use your hands to press the almond slices against the sides of the cake.
10. The cake is great if you bake it a day ahead of time, wrap in plastic and refrigerate overnight, giving the flavors and juices time to marinate. On the third day, it started to get soggy, so eat it quickly (shouldn’t be a problem).