Bakers Journal

Recipes > Cakes
Gluten-Free Orange Cake

Yield: 24 servings


Orange pulp: Place one kilogram of oranges in a pot, cover with water, and boil for two hours (may need to top up water). Drain and cool whole oranges then blend to a fine pulp, cover and refrigerate overnight. Tip: the orange pulp will last for up to four days in the fridge or up to three months in a freezer.

Dry mix the almonds and baking powder in small bowl. Mix lightly the eggs and sugar. Do not aerate mix! Add dry mix and orange pulp to the eggs and sugar mixture.

Mix for two to three minutes on low speed, scrape bowl making sure you have mixed the wet ingredients right through. Pipe mixture into greased muffin tins or silicon baking mould. Bake at 180 C (356 F).

Orange cream cheese icing:

Put all ingredients into a mixing bowl then mix on medium speed until light and fluffy.
Pipe icing onto orange cakes and decorate with chocolate piece.



575 g orange pulp
480 g ground almonds
20 g gluten-free 
baking powder
620 g fresh eggs
480 g caster sugar

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Orange cream cheese icing:

140 g orange pulp
140 g cream cheese
100 g butter
1100 g icing sugar