Gluten and Dairy-Free Orange Cake

This orange cake is not just moreish and moist, it’s dairy and gluten-free too!  

A few months back, I was on a mission a) to use up some oranges and b) make dessert for a gluten-free friend who was coming for dinner. This orange cake ticked all the boxes.

As it happened our friend couldn’t make the dinner as her pup was poorly. As the cake was in the oven and the main was made, (I do like to be organised) we decided that if our friend couldn’t come to us for dinner, we’d take the dinner to her. So armed with a few take away containers and a slab of cake, Teddy Roosevelt and I braved the elements to deliver some home baked goodness.

I wondered what I would do with all the left over cake, apart from eat it which would be great for my tastebuds but terrible for my waistline.

I needn’t have worried though because later that day, I met an old friend for coffee who told me her teenage daughter had just been diagnosed with coeliac disease and really missed cake.

Well, this is one longing I could absolutely satisfy so I sent her home with another slab. Of course, I had to save a slice (or two) to taste test it for quality control purposes! The gluten-free gang loved this cake as did the gluten lovers!

This cake is super moist and makes the most delicious dessert. It’s stand alone delish but goes great with some natural yoghurt on the side. Of course, you can skip the syrup if you like but truly, that orange and rosemary is the tops! 

Do you have a go-to gluten or dairy-free recipe? Have you ever delivered dinner to a friend?

Ingredients

1 orange

1/2 lemon, zest and juice

225ml olive oil (not extra virgin)

200g ground almonds

120g polenta

1 teaspoon baking powder

1/2 teaspoon salt

3 large eggs

200g raw caster sugar

FOR THE ROSEMARY DRIZZLE

80g golden caster sugar

1/2 orange, juiced

1/2 lemon, juiced

80g raw caster sugar

4 rosemary sprigs

How to – Traditional

1. Bring a pan of water to the boil and lower the orange in, covering with a lid but leaving a little gap so that steam can escape. Boil gently for 30 minutes and allow to cool.
2. When the oranges are cool, cut into quarters, remove the pips and cut off the knobbly, gnarly bits of peel at either end. Place the orange with the lemon juice and zest in a food processor or blender and blitz to a smooth puree. Set the citrus mixture aside.
3. Heat oven to 180C and lightly oil and line the base of a 23cm round tin.
4. Place the almond meal, polenta, baking powder and salt in a large bowl and mix to combine.
5. Whisk the eggs and sugar in an electric mixer until pale and fluffy, this should take about 4 minutes. 
6. With the mixer still beating, gradually add the oil in a slow but steady stream so it doesn’t split.
7. When combined, add the citrus mixture and then the dry ingredients and mix gently until you have a smooth batter.
8. Pour the batter into the tin and bake for about an hour until a skewer inserted into the centre of the cake comes out clean.
9. Allow the cake to cool in the tin while you make the syrup. Place the sugar, orange juice and lemon juice along with 30ml water in a pan, bring to the boil, stirring until the sugar has dissolved. 
10. Add the rosemary sprigs and allow to infuse for 30 minutes. Remove the cake from the tin, poke holes in the top and then pour over the syrup. Allow to settle for about 5 minutes and then serve. 

How to – Thermomix

1. Place 1 litre in the TM bowl. Insert the steaming basket and place the orange inside. Heat for 45 minutes on Varoma speed 3.
2. Remove the orange and allow to cool. Rinse and dry the bowl. 
3. Heat oven to 180C and lightly oil and line the base of a 23cm round tin.
4. (If using raw almonds, mill the almonds for 10 seconds on speed 8.) Mix the almond meal, polenta, baking powder and salt and mix for 5 seconds on reverse speed 3.
5. When the oranges are cool, cut into quarters, remove the pips and cut off the knobbly, gnarly bits of peel at either end. Place the orange with the lemon juice and zest in TM bowl and blitz for 10 seconds on speed 8. Scrape down sides and base of bowl and then blitz again for another 10 seconds on speed 8. Set the citrus mixture aside.
6. Place the sugar and eggs in the TM bowl and insert the butterfly. Whisk for 4 minutes on speed 4, checking the mixture every minute until the mixture is pale and fluffy.
7. Remove the butterfly and with the blades running on speed 3 slowly add the oil through the hole in the lid, this should take at least 30 seconds.
8. Add the citrus mixture and mix for 5 seconds  on speed 4. 
9. Add the dry ingredients and mix for 5-10 seconds  on reverse speed 3 or until combined. 
10. Pour the batter into the tin and bake for about an hour until a skewer inserted into the centre of the cake comes out clean.
11. Allow the cake to cool in the tin while you make the syrup. Place the sugar, orange juice and lemon juice along with 30g water into TM bowl. Heat for 5 minutes at 100C on speed 2, removing the measuring cup and replacing with the steamer basket instead. 
12. Add the rosemary sprigs and allow to infuse for 30 minutes. Remove the cake from the tin, poke holes in the top and then pour over the syrup. Allow to settle for about 5 minutes and then serve.