A soft and tender Orange Almond Cake that’s gluten free.
- 230 grams (1 cup or 2 sticks) unsalted butter, softened*
- 200 grams (1 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 210 grams (1 and 1/2 cups) gluten free plain flour or all purpose flour*
- 50 grams (1/2 cup) almond meal
- 1 teaspoon baking powder
- Pinch of salt
- Zest of 2 oranges
- 3 tablespoons orange juice, freshly squeezed
- 120 ml (1/2 cup) full fat or whole milk, room temperature
- Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9 x 5 baking pan with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add butter, sugar and vanilla. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.
- Add eggs, one at a time, and beat briefly to combine – don’t worry if the mixture goes a little bit lumpy at this stage – then scrape down the sides of the bowl.
- Add flour, almond meal, baking powder, salt and orange zest. Start to mix together on a low speed. Add orange juice and milk. Continue to mix until the cake batter is smooth and creamy (but try not to over mix).
- Pour cake batter into your prepared tin and smooth the top. Bake for approximately 60-65 minutes or until a skewer inserted into the middle of the cake comes out clean. If your cake is very brown after 55 minutes, loosely cover the top with aluminum foil.
Flour: I tested this recipe using White Wings Gluten Free Plain Flour. If you don’t have access to this brand, I recommend using a gluten free plain our all purpose flour that says it bakes like regular flour.