30 April 2008

Gluten free almond and orange cake

In a previous post I talked about this gluten free orange cake that I usually make and I thought I should also post it, contrary to the other recipe this one has butter in it and the egg whites are not separated and beaten (although you can do that for a lighter cake). This post is for Clare, it should make a nice and different graduation cake.

Almond and Orange cake
10"/25 cm long baking tin, round baking tin or you could also use a round spring form, I prefer the long or round tin as it makes it easier to cut slices


For the cake
200 gr almond powder (almond meal) - I usually powder the almonds myself as it is fresher this way
50 gr corn flour (not corn starch)
1 tsp baking powder
125 gr sugar
3 eggs
Juice and zest of 2 oranges (approx. 200 ml)

For the glazing
Juice and zest of 2 oranges (approx. 200 ml)
A dash of cointreau
125 gr confectioner's sugar (although I don't like using it in the US since there is corn starch in it, in this case I replace it with very fine sugar)

Mix all ingredients for the cake (almond, corn flour, baking powder, sugar, eggs and orange juice and zest), use a hand held mixer with the whisk on and whisk until you obtain a nice fluffy dough.
For even better result you can separate the eggs and beat the whites separately then gently fold them into your mix.
Pour into a lined 10"/25cm long baking tin and bake in pre-heated oven at 310 F/155 C for 40 to 45 mn.
While the cake is baking simmer in a pan the glazing ingredients (orange juice, cointreau to taste and sugar)
When the cake is baked place upside down in a serving dish and immediately (while still very hot) pour over simmering glaze, let cool and serve at room temperature.
This is a delicious dessert cake.
It is best to make it 1 day ahead.


  1. Thank you! This sounds exactly like what I've been wanting.


  2. Anne,
    Ton gateau est delicieux, toute la famille en redemande!!