When a good friend asked me recently for a killer gluten-free, dairy-free cake recipe for a friendly competitive potluck, I considered a lot of options from my recipes. Knowing that the event was a fabulous celebration of a new marriage, and that the bride is both gluten and dairy intolerant.
There are lots of kids to consider in the family who love great sweets.
Time is short for construction, the party is Saturday, but the friend who wants to make this cake is willing to try anything truly spectacular.
My internal debate began with berry-full ideas.
Maybe a great strawberry shortcake with coconut whipped cream? Then again, battling the warmth and and the timing of a potluck situation would make that a bit risky.
Or a pie? I’ve been so inspired by pie ever since I developed my gluten free, dairy free crust. As lovely as a pie might be, spectacular isn’t an adjective I use to describe most.
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Maybe spice cupcakes with maple marshmallow frosting? Tough to transport and how to add that wow factor to elevate them beyond a child’s birthday party.
And then it hit me. This amazing cake I had made recently for a baby shower would be perfect! Almond meal, a bit of Gluten Free White Flour Mix for texture, Whole organic oranges for flavor, moistness and texture, Eggs for lift.
Elegant, pretty and perfect!
Well, almost perfect. The flavor is amazing but the appearance is quite plain.
So I debated the trick of stenciling the cake top, but even that didn’t have the true wow factor. Danielle also loves chocolate, but her dairy reaction means that she is limited to the dark kind.
I decided to combine the cake with a dark chocolate robe of dairy free ganache. Dark, sexy chocolate makes everyone want a piece.
I love the surprising pop of orange color when you cut into this cake. And you will too.
I didn’t want to give away the secret so I didn’t add chocolate dipped orange peel to the decorations, but you can.
Feel free to let it sit a day or so, it gets even better. I’ve even mailed this cake without the glaze and had a very happy recipient.
Competitive potluck? There is to be a judging of the various entries and a prize awarded for the people’s choice. I’m betting on this one. How about you?
Almond Orange Cake Recipe with Ganache- Gluten Free, Dairy Free Recipe
Combining the best of citrus and nuts, this cake is perfect for all the gluten free, dairy free people in your life and everyone who loves a tender moist sponge cake too.
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings
Equipment 10 inch Springform pan, food processor.
Ingredients:
2 Organic Valencia seedless oranges approximately 535 grams
4 eggs
5 grams (1 teaspoon) psyllium husk
107 grams (3/4 cup) gluten free white flour mix
215 grams (1 cup +1 teaspoon ) organic cane sugar
300 grams (3 cups) almond meal
10 grams 1 1⁄2 teaspoons baking powder
Directions:
1. Cover oranges with water and bring to a boil.
2. Turn down the heat and simmer for 15 minutes
3. Drain the oranges, Cover them again with water, bring to a boil
4. Turn down the heat and simmer for 15 minutes,then drain. This reduces the bitterness of the oranges. Allow to cool.
5. Remove the peel of the each orange with a paring knife or ceramic peeler, leaving as much pith (white part) on the orange.
6. Place the peel in the bowl of a food processor and pulse a few times.
7. Section the orange, remove the center core. Add sections to the food processor, double checking for seeds then puree the oranges till smooth.
8. In a mixing bowl, beat the eggs till well combined.
9. Add the sugar and beat till light and fluffy for at least 2 minutes
10. Fold in the almond meal, gluten free white flour mix, oranges and baking powder.
11. Smooth the batter into the prepared springform pan.
Place on bottom rack of the oven for 35-40 minutes or till a toothpick comes out clean.
12. Allow to cool completely before glazing with Dairy Free Chocolate Ganache.
