Gluten Free Orange Cake Recipes

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.

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).

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.

Steps:

• Preheat oven to 180°C Line 2 x 12 mini muffin pans with mini paper cases.
• Using an electric mixer- beat together the butter, sugar and orange zest for 5 minutes, or until pale and fluffy.
• Add the egg and beat until well combined.
• In a seperate bowl- mix together the ground almonds/almond meal, coconut, polenta and baking powder.
• Stir in the dry mix to the butter mixture and then add the orange juice and buttermilk. Stir well to combine.
• Divide the mixture into the paper cases and smooth the surface of the mini cakes with the back of a spoon.
• Bake approx 12 minutes or until the tops are firm when lightly toughed and a skewer inserted into the centre of a cake will come out clean.
• Remove from the oven and cool in the pans for 5 minutes. Then transfer the cakes to a wire tray to cool- about 30 minutes.
• To make the icing- place sifted icing sugar and orange juice in a bowl and beat with a wooden spoon until combined.
• Spread a small spoonful of icing over each cake and decorate with orange zest if desired.