Amazing Orange Almond Pound Cake Gluten Free Recipes

WHOLE ORANGE CAKE - FLOURLESS

Steps:

• Boil 10 minutes: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.
• Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes). Shortcut: Boil 40 minutes without draining, keeping an eye on water level. (Note 4)
• Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4" slices then dice, removing any seeds. Cool completely.
• Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9" cake pan with baking/parchment paper. (Note 5)
• Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it's pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
• Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.
• Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.
• Cool: Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear surface otherwise.)
• Serve: Decorate as desired - I used slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar / powdered sugar is also lovely. Cut, then serve! See Note 7 for suggestions.

AMAZING ORANGE ALMOND POUND CAKE (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.
• Combine buttermilk, orange juice and vanilla in a small bowl and set aside.
• Sift together flours, almond meal, xanthum gum, salt, baking powder, and baking soda. Set the dry ingredient mixture aside.
• In a large bowl, cream sugar and butter (beat with electric mixer about 3 minutes, until fluffy).
• Beat in eggs - one at a time - and chase it with the orange zest. Alternate adding the wet and dry ingredient mixtures to the batter, starting and ending with the flour.
• Pour batter into prepared pan and smooth the top. Bake for 45 - 50 minutes, or until a tooth pick comes out clean.
• Remove the cake from the oven and let stand for at least five minutes.
• Turn the pan over on a plate or rack. While the cake cools an additional five minutes, make the orange vanilla syrup.
• In a small pot, combine sugar, orange juice, and vanilla. Heat on medium heat and stir until the sugar dissolves and the mixture becomes a little thick (about three minutes). Spoon some or all of the mixture on top of the cake.
• When you're ready to serve: in a small bowl, mix 1 - 2 Tablespoons of orange juice with the powdered sugar to form a thick orange glaze. Drizzle some or all on top of the cake.