Gluten Free Orange Cake (perfect for celebrations)
Possibly the ultimate gluten free orange cake. Moist, heady with the scent and tang of orange and gorgeously sharable. Make into a tall layer cake for birthdays and celebrations. Or dress down as a simple tea-time sponge. Optional dairy free.Makes a three-layer 7 inch cake or a two-layer 9 inch cake
Course: Birthday, Cake, frostings & icings, Tea Time
120ml/gsieved orange juiceI used freshly squeezed blood orange
1tbspicing sugarconfectioners/powdered sugar
3gsheet gelatineplatinum grade
Additional Decorations (optional)
sugar flowers and gold stars
Base-line two 9 inch or three 7 inch cake tins with non-stick baking paper.
Pre-heat the oven to 180 C/350 F/Gas 4.
Weigh and thoroughly mix together the flour, baking powder, bicarbonate of soda, xanthan gum, salt and almonds. (TIP: weigh into an airtight container and shake vigorously). Set aside.
Pour the milk and vinegar into a jug and stir. Set aside. (The liquid becomes clumpy making 'buttermilk').
Use an electric whisk to cream together the butter and sugar until light, pale and fluffy.
Gradually add the egg a little at a time and beat thoroughly between each addition until fully amalgamated.
Add and beat in the vanilla and orange extracts and orange zest.
Gently fold in about a third of the milk mix followed by a third of the flour mix and repeat in thirds until all the dry mix and liquid have been just incorporated into the cake batter. Be careful not to over-mix.
Divide the cake batter evenly between the tins and smooth the surface.
Bake for 25 to 35 minutes until well risen and a skewer inserted comes out clean.
Remove from the oven and leave in the tins for about 10 minutes before turning out onto a wire rack to cool completely.
Orange Curd Buttercream
Beat the softened butter until smooth.
Then gradually add and beat in the icing sugar, salt, orange extract and curd until well-blended, light and creamy.
Sandwich together the sponge cakes with a generous layer of buttercream.
Chill for 15 to 20 minutes to allow the buttercream to firm.
Use a large palette knife and cake scraper to spread a thin layer of butter icing around the sides and top of the cake.
Next pipe rosettes tightly-together around the top edge using a large open star tip. Make sure there are no gaps, as this will form the 'wall' that will prevent the jelly escaping.
Pipe (optionally) also round the base of the cake.
Place the cake in the fridge for 30 to 40 minutes to allow the buttercream to completely firm up and chill.
Orange Jelly (make while the cake is chilling)
Hydrate the gelatine (as per pack instructions) by placing the sheets flat, in cold water, for 10 minutes.
Heat the juice either in a small saucepan or in a jug in the microwave.
Add the icing sugar to the juice and stir until dissolved.
Whilst the juice is still hot, add the soaked gelatine and stir until completely dissolved.
Set aside at room temperature, stirring frequently until the liquid is cold and just beginning to thicken very slightly (but is still liquid and pourable).
Pour the jelly onto the top of the chilled cake (inside the icing surround) and place in the fridge to set.
Decorate with sparkles and sugar flowers and serve.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may be slightly different.