I’ve been trying for a while now to make a whole orange cake that is allergy free but it is a challenge without eggs and gluten. Today I decided to work around my basic allergy free cake recipe to include an orange and it works! I’ve included a picture of the cut cake so that you can see the crumb is nice and not gooey and dense like disasters I’ve had in the kitchen before. Here’s the recipe:
1 whole orange (weigh the orange and add water to make 250 g altogether – today the orange weighed 215 g so I added 35 ml of water to the orange in the processor)
185 g gluten-free plain (all purpose) flour (I use Aldi or Orgran)
1 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon salt
215 g caster sugar
30 g corn cornflour (*not* wheaten cornflour)
20 g white vinegar
2 teaspoons vanilla extract
- Preheat the oven to 160 C (fan-forced) or 180 C (conventional). Grease a bundt tin.
- Add the orange (quartered) and water (to make 250 g altogether) to a food processor/blender or thermocooker (I use a Bellini Intelli) and process until blended. On the Bellini I used speed 8 for about 10 seconds.
- Add all the other ingredients to the processor and mix well. I used speed 8 for 10 seconds on the Bellini. You may need to scrape down and repeat.
- Pour the mixture into the bundt tin and cook until it bounces back when touched or a skewer inserted into the cake comes out clean. Mine took about 35 minutes in my oven.
- Ice if desired.
- I sifted about 100 g of icing sugar into a bowl and added 15 g of melted Nuttelex (or butter if you can have it) and added enough orange juice to make a runny icing to pour over the cake. You can also omit the Nuttelex/butter and just have icing sugar and orange juice mixed together until it is at the consistency you desire.
A few weeks ago I was browsing through Nigella Lawson’s book “How to Be a Domestic Goddess” and her Store-Cupboard Chocolate-Orange Cake recipe made me hungry. The recipe uses wheat flour and eggs but I figured I’d give it a go with gluten-free flour and egg replacer. I mixed up the recipe and popped it into the oven and was looking forward to the outcome. Some 50 minutes later I was staring at a gooey mess that gave not the least inclination that it was going to turn into a cake. It looked like it was going to turn into a fudge but never did. I wondered if there was a mistake with the proof reading of the recipe but a Google search showed up several sites where people had successfully made this cake. It seems that this is one cake that just does not work with gluten-free flour and egg replacer.
So, back to the drawing board. I still had this craving for this marmalade containing cake so I figured I’d start with an egg-free chocolate cake recipe and make it gluten-free and add a bit of marmalade to see what would happen. I started with this eggless chocolate cake recipe and turned it into a chocolate orange cake which was also gluten-free by doing some substitution and fiddling with the ratios. Here’s the recipe:
2 cups gluten-free plain flour
1 and 1/4 cups caster sugar (275 g – 9.7 oz)
A few pinches of salt
1 and 1/2 teaspoons baking soda
2 and 1/2 teaspoons baking powder
1/2 cup cocoa (60 g – approx 2 oz)
1 and 1/2 cups milk (375 ml)
1/2 cup plus 1 tablespoon oil (150 ml)
2 teaspoons vanilla extract/essence
orange marmalade (60 g – approx. 2 oz)
1. Mix all of the dry ingredients together.
2. Mix the wet ingredients together in a jug (including marmalade) and mix well.
3. Add the wet ingredients to the dry ingredients and mix well to combine.
4. Place in a 20 cm cake tin. I used a square glass one.
5. Bake at 180C/350F for as long as it needs it. Mine took 75 minutes but I’m sure I’ve had it cook in less time before. Getting suspicious that the thermostat isn’t working properly….. A fan forced oven should take around 40 minutes or less.
Yummy! There are no complaints when I make it.