Gluten Free Orange Cake (Sicilian Whole Orange Cake)
User Reviews
4.7
Gluten Free Orange Cake (Sicilian Whole Orange Cake)
Description
The cake combines gluten free baking flour and rice flour with baking powder and xanthan gum to achieve structure, mixed with sugar, eggs, softened butter, and cream cheese. Whole orange pieces, including the rind but deseeded, are pureed and folded into the batter, providing natural citrus oils and a tart essence. After baking in a prepared springform pan, the cake is glazed with a mixture of orange juice and sugar for a shiny, flavorful finish.
The texture is rich and moist, denser than traditional cakes due to the whole fruit and gluten free flours, with a tangy-sweet balance from the orange and glaze. It offers a distinctive bright flavor from the citrus rind, setting it apart from typical orange cakes made with extract or zest alone.
This cake is a suitable gluten free dessert or snack, best served at room temperature to showcase its moist crumb and citrus notes. It pairs well with tea or coffee and can be sliced for sharing at gatherings.
For variety, a lemon version can be prepared by substituting the orange for lemon, maintaining the same process to produce a similarly textured citrus cake.
Ingredients
Gluten Free Cake:
- 3 egg
- 1 ⅛ cup sugar
- 1 cup gluten free baking flour
- ½ cup rice flour
- 3 tsp baking powder or 1 packet Italian Paneangeli vanilla baking powder
- ¼ tsp xanthan gum
- ⅓ cup butter softened
- ⅓ cup cream cheese at room temperature
- 1 large orange organic, washed, and cut into pieces (with the rind, but remove the seeds)
Glaze
- orange organic, juice of one
- ⅓ cup sugar
Instructions
Make the cake:
- Preheat oven to 350°F (175°C).
- Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Mix the gluten free flour with the rice flour, Paneangeli powder (or baking powder) and xanthan gum. Add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then mix in the softened cream cheese.
- In a food processor, process the whole orange until it is almost pureed.
- Add this orange to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
- Make the glaze:
- Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
- Spoon and brush over the top of the cake, while it's still hot, and allow to cool completely before cutting.
Notes
- This cake can also be made as a lemon version by replacing the orange with lemon, using the same preparation method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cake
Amount Per Serving
Calories 2971 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 2971kcal | 149% |
| Carbohydrates | 482g | 161% |
| Protein | 44g | 88% |
| Fat | 108g | 166% |
| Saturated Fat | 59g | 295% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 3g | 150% |
| Cholesterol | 797mg | 266% |
| Sodium | 2235mg | 93% |
| Potassium | 902mg | 19% |
| Fiber | 19g | 76% |
| Sugar | 323g | 646% |
| Vitamin A | 4303IU | 86% |
| Vitamin C | 141mg | 157% |
| Calcium | 1055mg | 106% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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