Gluten-Free Orange Almond Cake with Orange Sauce

Gluten-Free Orange Almond Cake with Orange Sauce

15
Kylie Veale 0

"A moist and light orange flavored gluten-free cake that can be served alone with light yogurt for afternoon tea, or add the orange sauce for a decadent dessert!"

Ingredients

1 h 10 m servings 417 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch springform pan with cooking spray, and dust with rice flour.
  2. In a large bowl, whip egg yolks with 2/3 cup of sugar until thick and pale using an electric mixer. This will take about 5 minutes. Stir in the rice flour and orange juice, then fold in the almond meal and cinnamon.
  3. In a separate glass or metal bowl, whip 3 egg whites until they can hold a stiff peak. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly.
  4. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. Run a knife around the outer edge of the cake to help remove it from the pan.
  5. To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.
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Reviews

15
  1. 15 Ratings

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I tested out this cake in hopes of serving it for my mother-in-law's birthday. She is allergic to wheat, soy, and potatos. Its very hard to find any recipe for a cake that fits into her needs. T...

I'm gluten and dairy intolerant too. I just made the cake and didn't do the sauce. I found this cake to be a pleasant change from gluten free cakes that are heavy and made from besan flour and s...

This cake has an extremely yummy flavor but is a bit crumbly--better eaten with a spoon than a fork! This might be due to the fact that I used homemade almond meal--regular almonds chopped in t...

Its a great recipe thank you I am wheat, gluten and lactose intolerant so i didnt make the sauce :-) . Just a note; i have made this cake a few times and use Fresh whole mandarines which i boil ...

THIS RECIPE MAKES FOR A NICE CHANGE TO GLUTEN FREE CAKE WITHOUT BEING TOO HEAVY OR TOO RICH, ALTHOUGH IT IS VERY SWEET. I HAVENT MADE THE SAUCE TO GO WITH IT YET, BUT THE ACTUAL 'SPONGE' IS A HI...

This was my first attempt at a gluten free cake. The process was easy but the cake came out very soft and seems too delicate. I'm leaving it overnight in the hopes that by tomorrow it will settl...

I am sensitive to gluten, and have been eating gluten free for over a year. I thought this was a very good GF cake. It wasn't heavy, dense or crumbly. Having said that, I did make it with a fe...

I used this recipe for a friend who is allergic. It was a huge hit. I would cut the sauce back by half though, it was way too much. I also realized I bought sliced almonds, so I just put them...

I made this cake for mother's day and everyone loved it, especially the sauce. The cake had a great orange/almond flavour but very dry. When i put the sauce on it, it completely soaked it up and...