Can I use another type of flour?

For best results, I recommend following the recipe as it is written. I have only tested this recipe with gluten free plain flour.

How do I make sure my cake is soft and tender?

The texture of this cake will largely depend on the first step: correctly creaming the butter and sugar. Make sure your butter is soft to begin with and don’t stop before your butter turns pale, creamy and fluffy. Also don’t turn your mixer up higher than medium speed, otherwise your cake will have gluey dense bits in it.

Can I leave out the almond meal?

I don't recommend leaving it out as it helps create this perfect crumb - plus orange and almond are the perfect pair!

Gluten Free Orange Cake (So Easy)

Name: Gluten Free Orange Cake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: Australian
Ingredients: 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

Prep: 25Cook: 65Total: 1 hour 30 minutes

A soft and tender Orange Almond Cake that’s gluten free.

Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9 by 5 loaf 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.

Notes

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.

Nutrition Information

Serving Size: 1 slice Calories: 261 Sugar: 21.9 g Sodium: 260.7 mg Fat: 13.1 g Carbohydrates: 26.8 g Protein: 7.2 g Cholesterol: 63.5 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CakeCuisine: Australian