Gluten Free Orange Bundt Cake Food

ORANGE BUNDT CAKE - GLUTEN FREE

Steps:

• Preheat the oven to 180 ℃ (356 ℉)
• In a stand-alone mixer with the paddle attachment or a hand-held mixer, beat the butter at medium-high speed until light and fluffy (3 minutes). Then add the sugar and beat until fluffy (3 minutes).
• Next, add the eggs one at a time and mix until combined. Then add the vanilla extract, orange zest, lemon zest, and fresh orange juice and beat until combined.
• In a separate bowl, mix the flours, baking powder, salt, baking soda, and xanthan gum using a whisk.
• Add one-third of the dry ingredients to the wet ingredients, followed by half the buttermilk, and mix at low speed. Keep adding your dry ingredients followed by buttermilk until your run out of dry ingredients. Making sure that you finish with the dry ingredients.
• Grease your bundt pan with butter and add your cake batter until the pan is ⅔ full.
• Place your bundt pan in the oven on the center rack and bake it for 30-33 minutes or until a toothpick inserted at the middle comes out clean.
• Using a stand-alone mixer with the paddle attachment or a hand-held mixer, beat the butter and cream cheese at high speed until light and fluffy. Then add in the vanilla extract, orange zest, sugar, and orange juice and beat until you get a pourable consistency. If you feel that the frosting is too thick, keep adding orange juice until you have a consistency you like.

GLUTEN FREE ALMOND & ORANGE BUNDT CAKE

Steps:

• Pre-heat the oven to 355 ºF (180 ºC) and generously grease a 10-inch bundt pan. (Note 1)
• In a large bowl, cream together butter, vegetable oil and caster sugar until pale and fluffy. (I recommend using a stand mixer with the paddle attachment.)
• Add the vanilla extract and orange zest, and mix well.
• Add the eggs, one at a time, and mix well after each addition.
• Sift together the dry ingredients (gluten free flour, xanthan gum, almond flour, salt, baking powder and baking soda).
• Alternatively add the dry ingredients and the orange juice to the butter mixture, starting and ending with the dry ingredients.
• Pour the cake batter into the greased bundt pan and bake in the pre-heated oven at 355 ºF (180 ºC) for about 1 hour or until golden on top and an inserted skewer comes out clean. If the top of the bund cake starts browning too quickly, cover it with a piece of aluminium foil during baking.
• Allow to cool, and in the mean time prepare the orange glaze.
• In a bowl, whisk together the powdered sugar and orange juice until you get a thick, smooth mixture. You should be able to drizzle it with a spoon, but it shouldn't be too runny. (Better err on the almost-too-thick side.)
• Once cooled, drizzle the bundt cake generously with the orange glaze. As it dries, the glaze will harden slightly, which only makes it more delicious!
• Enjoy!
• The gluten free almond & orange bundt cake keep well in a closed container or wrapped in cling film in a cool dry place for about 3 - 4 days.

GLUTEN FREE ORANGE BUNDT CAKE

Steps:

• Preheat your oven to 350 degrees.
• Grease a bundt pan with butter or coconut oil. Set aside.
• In a mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Set aside.
• In the bowl of your stand mixer beat together the butter, sugar and orange zest until smooth, about 2-3 minutes. Add the eggs, sour cream, milk and orange juice. Beat together just until combined.
• Add the dry ingredients to the wet ingredients and beat together until blended and smooth, about 1-2 minutes.
• Pour the batter into your greased bundt pan.
• Bake at 350 degrees for 45 minutes. The cake will be golden brown and spring back when lightly touched. Let set for 10-15 minutes and then turn the cake out of the pan onto your serving plate or cooling rack.
• After the cake has cooled for at least two hours mix together the glaze and pour evenly over the cake.

ORANGE ALMOND CAKE (GLUTEN FREE)

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.