Friday, 26 February 2016

Olive Orange Cake

Boiled oranges ready to puree

Pureed Whole Oranges
2 oranges1/2 cup light olive oil3 large eggs1/2 teaspoon salt1 cup organic pure natural cane sugar6 tablespoons brown rice flour2 tablespoons tapioca starchpinch of xanthan gum1 cup cornmeal1 cup almond meal/flour1 teaspoon baking powderFor the glazeJuice of 1 orange (about 5 tablespoons)2 tablespoons raw honey

The cake was simple to make once got through the first step which was interesting.  Boiled two whole oranges for an hour, then let them cool to room temperature before cutting them up and pureeing them in the food processor.  The whole oranges were something I was intrigued with using in a cake.  I would make this cake again for sure.
The whole oranges definitely make orange the star of this cake. If you haven't made a cake with olive oil before, do not fear, you cannot taste the olive oil, light olive oil instead of extra virgin olive but easily good eats mentioned using virgin olive oil and was still not detectible.
For the cake:
1. Boil two whole oranges in a pot of water for an hour.  Make sure they are completely submerged the whole time.  To do this, I put a smaller saucepan pan on top of the oranges to hold them under the water (otherwise, they float).  Once boiled, remove them from the water and let them cool to room temperature.
2. Preheat the oven to 325 degrees F.  Lightly grease and flour, used brown rice flour an 8 inch round cake pan.
3. Cut the oranges into quarters, remove any seeds and puree it in a food processor.  Whisk together the eggs, sugar and olive oil until the sugar is completely dissolved.  Add the orange puree and mix well.  In a separate bowl, whisk together the cornmeal, almond flour, the gluten free flour mixture and the baking powder.  Mix the dry ingredients in to the orange mixture and stir until just combined.    Pour the batter into the cake pan and bake for one hour or until a toothpick inserted into the center comes out clean.
4. For the glaze, juice the orange and whisk together with the honey.  Cook in a small saucepan over medium heat until it thickens slightly.    Drizzle the glaze over slices of the cake.  (You might want to double the glaze to have enough for the whole cake.

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