For the cake:
- 1 Orangeslarge, whole, seedless
- ½ Lemonjuiced and zested
- 225 ml Olive oilplus extra for the tin
- 200 g Almond flour
- 120 g Polenta
- 1 tsp Baking powdergluten-free
- ½ tsp Salt
- 3 Large eggs
- 225 g Granulated sugar
- Yogurtor crème fraîche, to serve (optional)
For the rosemary drizzle:
- 100 g Granulated sugar
- ½ Orangesjuiced
- ½ Lemonjuiced
- 6 Cardamom podsseeds removed and ground
- 4 sprigs Rosemary
Gluten Free Orange Olive Oil Cake
This Orange Olive Oil Cake is a fantastic recipe to make when you are entertaining friends who are gluten intolerant. This cake has ground almonds and polenta instead of flour which not only makes it gluten free, but the nutty flavors and slight crunch from the polenta really elevates this olive oil orange cake to a new level.
Start making this orange olive oil cake recipe by preparing an orange puree. Make a gluten free cake batter using polenta and ground almonds. Add olive oil and orange puree and mix until you have a smooth batter. Bake the cake in the oven. As the cake cools, make an orange syrup to drizzle over the top. I love to serve this cake with a dollop of crème fraîche on top. Delish!
To make Orange Olive Oil Cake, you will need the following ingredients:
Steps to make Gluten Free Orange Olive Oil Cake
1 | Boil orange | 30 |
Place an orange in a large pan of boiling water. Cover the saucepan with a lid but leave a small gap so that steam can escape. Boil the orange gently for 30 minutes before removing from the water. Leave to cool slightly. | ||
2 | Make orange puree | 3 |
Cut the orange into quarters and remove any seeds. Transfer the quarters to a blender. Add the zest and juice of half a lemon and blend until you have a smooth purée. | ||
3 | Heat the oven and prepare a pan | |
Preheat the oven to 355 °F. Grease and line a 9-inch round baking pan with non-stick parchment paper. | ||
4 | Sift dry ingredients | 1 |
Sift 200 grams of ground almonds, 120 grams of polenta, 1 tsp baking powder and ½ a teaspoon of salt into a large bowl and mix together. | ||
5 | Mix eggs and sugar | 4 |
Whisk together 3 large eggs and 225 grams of sugar in the bowl of a stand mixer for about 4 minutes until pale and very fluffy. | ||
6 | Add oil and orange | 2 |
With the mixer still running, gradually add 225 milliliters of olive oil. Once the oil is incorporated, add the orange purée and continue whisking to combine fully. | ||
7 | Add dry ingredients | 1 |
Mix in the dry ingredients, continuing to whisk until you have a smooth batter. | ||
8 | Bake | 55 |
Transfer the cake batter to the prepared cake pan. Bake in the oven for 55 minutes until a skewer inserted in the center of the cake comes out clean. | ||
9 | Leave to cool | |
Remove the cake from the oven and leave to cool in its baking tin on a wire rack. | ||
10 | Make syrup | 30 |
While the cake is cooling, mix 100 grams of golden caster sugar with the juice of ½ an orange and ½ a lemon, 6 cardamom pods and 30ml water in a pan. Bring the mixture to a boil, stirring constantly until the sugar dissolves. Add 4 sprigs of rosemary and turn off the heat for at least 30 minutes to allow the mixture to infuse. | ||
11 | Drizzle syrup over cake | 5 |
Remove the cake from the baking pan and poke holes in it with a skewer. Pour over the syrup and leave to seep in for about 5 minutes. | ||
12 | Serve | |
Serve slices of this cake with natural yogurt or crème fraîche. | ||
Recipe Reviews
No tips or long comment just wanted to say i enjoyed this simple recipe.
I used some greek yogurt instead of plain white and replaced the granulated white sugar with brown, very nice recipe.
One of my personal favorites when it comes to vegetarian desserts, can't get enough of it!
Added some walnuts to the inside of this yummy!
The lemon isnt really neccessary if you dont like a slight sour or tangy taste dont add it.
Lovely dessert i baked it for my nieces birthday.
Baked to perfection! will be making this again thx so much.
Delicious flavoured cake works wonders when trying to satisfy a family of non-sweet tooths and sweet tooths cause they can add their own things to the side if its not sweet enough.
Whipped cream on the top and thank me later (-;
I used honey instead of the rosemary drizzle, was wonderful.
Enjoying the cake as I type this out the texture is slightly spongey but sooo good.
My kids adore this cake they actually helped me make it :)
This recipe is perfection if you use the exact measurments as listed the cake will turn out perfect and kinda healthy too since its not a bunch of chocolate in it.
5 star appearance and 5 star taste couldnt ask for anything more good than this.
So taste wise the cake was okay.. next time around i will definetly be adding more sugar though and maybe something else other than the rosemary cause it didnt taste that good.
Doesn't take too long compared to a few other recipes i wont name to be nice. But it does need a lot more toppings or something inside like chocolate chips or berries to make it sweeter or else its just a plain cake with a very slight taste of orange in it.
The kuchen dessert was my favorite up until this cake came along!!!
First time making this hopefully all goes well i suck at baking lol.
I would recommend putting a little less oil or it makes the cake really oily and not too tasty.
Delicious cake, not too sweet nor too bitter really enjoyed making this too.
Amazing recipe! Thanks!
Write your own review