Juicy, fluffy and delicious! There is nothing better than the smell of a freshly baked cake.
Gluten free, delicious!
For the recipe you need the following ingredients:
For the cake :160 g gluten-free flour mix organic flour mix ,
For the glaze :
150 g powdered sugar,
3 more tablespoons freshly squeezed orange juice (40 ml).
Preparation :
Preheat the oven to 180°C. Grease a loaf tin (approx. 20 x 11 x 7.5 cm) with butter.
In a small bowl, mix together gluten-free flour mix, organic flour mix , a pinch of salt and the baking powder. In a large bowl (or in the bowl of a blender), whisk together the butter, sugar, and the zest of three organic oranges.
Blend in a food processor or blender on medium-high for about 5 minutes. Gradually add the eggs. Make sure that before each additional egg the other is well beaten.
Add the dry ingredients (flour, salt, baking powder) and mix until smooth, then add the freshly squeezed orange juice and orange liqueur (optional). Pour the orange cake batter into the prepared baking pan. Spread the batter evenly and tap the baking pan on the work surface to remove any air bubbles.
Then place in the preheated oven and bake for 45 to 50 minutes.
Tip : Poke a wooden skewer in the center of the cake, if it comes out clean with no bits of dough sticking, the cake is done baking.
Remove the cake from the oven and let it rest in the loaf tin for about 10 minutes.
Poke small holes in the top of the cake with a skewer and drizzle with four tablespoons of freshly squeezed orange juice. Then let the cake cool completely.
For the glaze, put the icing sugar in a bowl. Strain the freshly squeezed orange juice through a sieve to remove the pulp. Add spoonful by spoonful to the powdered sugar and stir to form a nice icing. The glaze should be thick but still pourable. Set aside for 5 minutes to allow the sugar to dissolve in the orange juice. Then spread evenly on the baked but cooled orange cake.
Caution, addictive!
Bon appetit.