Way back in November, 2019, I made a version of this cake in Arizona. It seems a life-time ago. We don’t know when we will be able to travel again so it’s nice to have some food memories to be nostalgic about. I made this for an outdoor brunch last July for a gluten-intolerant friend.
Gluten-Free Reduced-Sugar Orange Olive Oil Cake
Makes one 23 cm (9 inch) cake
Please click here for the original recipe
Ingredients:
- 2 eggs, room temperature
- 100 g coconut sugar, divided
- 80 mL EVOO
- 5 mL vanilla
- Zest of 2 oranges
- Juice of 2 oranges, divided
- 150 g all-purpose gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Icing sugar for dusting
Directions:
- Preheat the oven to 350° F
- Spray a 23 cm pan with non-stick spray and line bottom with parchment paper.
- Combine the eggs and 95 g coconut sugar and beat until light, fluffy and smooth.
- Slowly drizzle in the olive oil and vanilla while beating.
- Add all of the zest and 45 mL of the freshly squeezed orange juice and beat until well combined.
- In a separate bowl combine the gluten free flour, baking powder, baking soda and salt and mix well.
- Add the flour mixture to the egg mixture and beat only until combined.
- Pour into the prepared 23 cm pan and bake for 25-30 minutes or until toothpick tests clean. Allow to cool.
- Meanwhile, combine the remaining juice and sugar and bring to a boil until the sugar has melted into the juice. Cool and add the Grand Marnier.
- Turn out the cooled cake onto a decorative plate and slowly spoon the orange juice mixture onto the cake allowing it to be absorbed.
- Decorate with sprinkled icing sugar just before serving.
The lovely syrup makes this cake lusciously moist.
Kitcheninspirations 