4.7 from 129 votes
Gluten Free Orange Cake (Sicilian Whole Orange Cake)
This Gluten Free Orange Cake uses whole organic orange processed into the batter along with gluten free flours, baking powder, eggs, butter, and cream cheese. The cake bakes into a moist, dense texture with a distinct citrus flavor from the rind and juice, completed by a simple orange glaze for added sweetness and brightness.
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings:
1
cake
Calories:
2971 kcal
Course:
Cake
Cuisine:
Italian
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.
Cup of Yum
Notes
- This cake can also be made as a lemon version by replacing the orange with lemon, using the same preparation method.
Nutrition Information
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%)
Nutrition Facts
Serving: 1 cake
Amount Per Serving
Calories 2971
% 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.