Orange Almond Cake | Gluten and Dairy Free!
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- čas přidán 28. 06. 2024
- I'm so excited to present my Gluten and Dairy Free Orange Almond Cake (flourless cake). It's a beautifully light, nutty (gluten free) cake that's not too rich or heavy. I like to call it a "wholefood" dessert because it utilizes the whole orange - skin, seeds, pith and flesh! Pair it with my Chantilly Cream and it's a match made in heaven! All recipes in metric and US measurements.
**RECIPES & METHOD BELOW**
For those new to my channel (subscribe now bit.ly/SubscribeToJillianButler), I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages / jillianthefoodie
RECIPE
275g (2 cups packed) Almond meal (I use blanched (no skins), finely ground)
275g (2 1/4cups) Caster sugar (fine grain white sugar although you can substitute with light brown sugar but it will have a slightly different taste)
2 Large Oranges (boiled)
1 teaspoon Baking powder
6 Eggs
1 Fresh Orange (for 10 half slices)
METHOD
In a saucepan - boil 2 large oranges for 2 hours. Drain off the water and cool completely. This can be done a day ahead!
Blend and puree the oranges and set aside ready for the cake.
Preheat your oven to 180oC or 350oF.
In a stand mixer - cream your sugar and eggs for 5 minutes or until they've thickened and lightened in colour.
Add the orange puree and mix thoroughly.
Add your almond meal and baking powder and mix thoroughly.
Your final mix should resemble a thick pancake batter. Pour into a lined 8" round or 9" round cake tin.
Take the fresh orange you have and half it from stem end to the point (longways). Then slice 10 uber thin half moon slices and arrange those slices evenly over the top of the batter. You may need to give your knife a sharpen before this. See my Insta page for the "knife sharpening" reel I've done recently. @jillianthefoodie #jillianthefoodie
Bake for 45 min (9" round) or 60 min (8" round) or until the top of the cake has browned slightly. Cool completely then chill overnight or in the freezer for 3 hours prior to unpanning.
Serve with my fluffy Chantilly cream or chocolate and vanilla bean sorbets! Delish! ============================================================
MERCHANDISE
Wooden Chopping Board
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Schmidt Brother's Magnetic Knife Block
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Glad Parchment Paper
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Small and large strainers
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Kitchenaid mixer
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Kitchenaid kettle
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All-Clad 3Qt Saucepan
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Aarke seltzer maker
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De’Longhi Espresso Magnifica Xs
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Little white prep bowls
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s/s prep bowls
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glass prep mini bowls
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Pyrex Measuring Jug
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Farberware S/S Whisk 12”
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Spatula
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Kitchen Scale
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9 inch Baking Pan
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Wilton 8” Baking Pan:
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Cake Turntable:
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Cake Board:
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Oven Thermometer
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Hamilton Beach Blender
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Beauty and brilliance with a side of quirky. Thank you for teaching us.
David
Oh yeah finally there’s a cake Joshy can eat. Yay to whole food and dairy free! You’re funny Jill. Love you 😍
Good fine healthful food
Good
Love this recipe. This is my all time favourite cake. Have been looking into alternative sugars. What do you think about monk fruit crystals or coconut sugar? This recipe doesn't really contain alot of sugar so I am more than happy to enjoy it regardless. Thankyou for this recipe. You have a lovely personality which makes your channel even better🙂🌱🍊🌱
Thanks for the feedback Selenaj! Coconut sugar would probably be the way to go in this recipe as you can replace the cups one for one. The cake may be a bit dryer and chewier in consistency however, so just know you'll be making a different product. The monk sugar is so much sweeter than sugar that you'd need to reduce it by at least half or even to a quarter of the original sugar quantity needed.
Give it go and let me know how it turns out! Happy baking!J
I found this recipe a few years ago and the recipe I have uses less eggs and some hearty spices, which makes quire a difference in the taste. This is one of my most favorite cakes. The only bad thing is that it has A LOT of sugar.
Should the eggs be room temp, what kind of oranges, and did you grease the pan plus parchment paper
Could you substitute lemons for the oranges? Looks delicious.
I dont see why not. You’d need to weigh 2 large oranges and substitute enough lemons to make up the bulk of the ingredients. Let me know how you go! J
The cake is dairy free, which I love since I recently discovered I became lactose intolerant; but how can I make a lactose free chantilly cream? It doesn’t necessarily has to be vegan, I do have lactose free milk and cream in the fridge
Can i cut it once it cool down?
Instead of freezing it for 3 hrs?
Hi Zarina, thanks for watching! Yes of course, it may be a little bit delicate but it’ll be fine! J
Hi
How is it dairy free when it has eggs? Any other substitute for eggs?
@@yogicrhythm6284 Right