I chose this recipe for two reason. Firstly, living in the northern hemisphere – oranges are in season and I love including fruit with baking. Secondly, my mother’s favourite topic of conversation is anything to do with “gluten-free“. So Mum, this recipe is for you.
It’s very simple and I haven’t put on any icing – so it isn’t pretty, but I really quite like it. The recipe did suggest that on day 2, it tastes better and I must agree. It’s just very simple and very tasty and not too sweet or too dry.
Orange Gluten-free cake
200 gr softened, almost melted, unsalted butter, plus extra for greasing 6 eggs, separated Grated zest of 2 unwaxed oranges, and juice of just half an orange 100 gr rice flour 250 gr caster / fine sugar 250 gr ground almondsPreheat the oven to 160 C / 325 F. Grease a 23 cm cake tin with the extra butter and line the bottom with greaseproof paper.
Whisk or beat the egg whites until they form stiff peaks, then fold in the egg yolks, orange zest and orange juice.
In another bowl, mix the flour, sugar and almonds. Fold the dry ingredients with the other mixture and then gently mix in the butter.
Pour the mixture into the cake tin and bake for 45 minutes. Enjoy!
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I’m guessing the texture is pretty dense and intense. There is no leavening besides the air incorporated from the separated eggs, correct?
Yes, it is dense, but it isn’t really heavy and doesn’t feel like a rock in your stomach like some gluten free cakes can.
I love the flavor combo BTW.
Thanks Alysha. It’s one I’ll need to try. It doesn’t look as heavy as the one where you boil up some oranges. That’s very heavy, though delicious. mum
Let me know how you like it!