Gluten-free blood orange-olive oil cake
Gluten-free blood orange-olive oil cake
Doses
25
kplCooking time
30
minutesGluten-free blood orange olive oil cake is a citrus season dream! The fresh spring cake also delights with its softness!
Ingredients
- Cake
5 eggs
3 blood oranges
3,5 dl sugar
1,5 dl olive oil
3,5 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
1 tsp baking powder
- Sugar syrup
1 one part sugar
1 part of water
- Kuorrute
n. 2 dl icing sugar
0,5 blood orange
1 tbsp lemon juice
Preparation
- Grease a large ring baking dish (I used a large 2,5l dish). Grate the zest of 3 oranges. Rub the grated peel into the sugar. Whisk the eggs and add the sugar. Whisk until you have an almost white foam. Squeeze the juice from the oranges (about 1,5 dl). Add the juice and olive oil to the egg and sugar foam. Combine the dry ingredients. Add the dry ingredients to the mixture, stirring quickly. Pour the batter into the baking dish.
- Bake the cake in the bottom shelf of a 175C oven for about 30-40 minutes. Use a stick to check the cake for doneness. When slightly cooled, turn out the cake.
- Prepare the sugar syrup. Syrup is not mandatory, but it helps the cake stay fresh longer and makes the dry cake extra moist. In a saucepan, combine 1 part water (e.g. 0.5 dl) and 1 part sugar (0.5 dl). Bring to the boil until the sugar has melted. Brush the cake lightly with the sugar syrup, but you don't want to get the cake wet.
- Prepare the icing. Mix 1/2 of the blood orange juice, lemon juice and icing sugar together until smooth. The icing should be very thick so that it stays on top of the cake. If you want a really pink frosting, add 1 drop of red food colouring. Drizzle the icing over the top of the cooled cake, allowing it to drip over the edges of the cake as well. Let the icing set for a while.
Ina Elevant | Gluten Free
