Gluten-free whole orange cake

Gluten, dairy and nut-free for everyone to enjoy.
1H 30M

This simple gluten-free cake is great for beginners. Using the whole orange, skin and all, and drowned in syrup for a delightfully moist cake.

Looking for more orange cakes or would you prefer more gluten-free cake recipes?


Orange syrup


1.Preheat oven to 180°C/350°F. Grease a deep 20cm (8-inch) round cake pan with dairy-free spread; line base and sides with baking paper.
2.Place unpeeled oranges in a medium saucepan; cover with water. Bring to the boil; boil, uncovered, for 2 minutes, drain.
3.Return oranges to same pan; cover with water and repeat step 2, two more times. Drain oranges; cool. Coarsely chop oranges; discard seeds. Blend or process rind and flesh until finely chopped.
4.Beat eggs and sugar in a small bowl with an electric mixer until thick and pale. Add dairy-free spread, a little at a time, beating well between additions. Gradually add sifted flours, rice cereal and 1½ cups of the processed orange (discard any remaining mixture). Spread mixture into pan.
5.Bake cake for about 50 minutes. Stand cake in pan for 5 minutes.
6.Meanwhile, make orange syrup.Stir sugar, juice and the water in a small saucepan, over medium heat, without boiling until sugar is dissolved; bring to the boil. Reduce heat; simmer, uncovered, without stirring, for 5 minutes or until thickened slightly. Stir in orange segments. Pour syrup into a heatproof jug; reserve orange segments.
7.Turn cake, top-side up, onto a wire rack over a tray; pour hot syrup over hot cake. Serve topped with reserved orange segments.

To segment the oranges, cut off the rind with the white pith, following the curve of the fruit. Cut down either side of each segment close to the membrane to release the segment.


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