Gluten Free Orange Olive Oil Cake

Remedios Varo, 1908-1963
Naturaleza Muerta Resucitando, 1963
Lapiz/ Papel Matequilla, 110 x 80
Spanish-Mexican Para-Surrealist

Loaded with orange zest in homage to the amazing citrus season we are having this year, this incredible cake also happens to be extremely easy to make. Although it’s an Italian classic, it will soon become a classic in your kitchen the moment you serve it. I tested this new recipe out last night at the Sip & Savor Event at The Snack Bar and it was the standout favorite. The key here is to use only PURE olive oil because it doesn’t argue with the orange zest the way extra virgin olive oil does.

I apologize that I don’t have a picture of the cake, but I’ll post it the moment the shot is made. At this point, just take my word for it. This cake is delicious and never mind that it’s gluten free. One gentleman that was in attendance said it was “revolutionary because I would NEVER guess it was gluten free. How did you do it? I mean it’s just so subtle and moist…really impressive.”

Orange Olive Oil Cake

zest of 1 large navel orange
zest of 1 large minnelo tangelo
2 large organic eggs (soy free if possible)
1 cup + 2 tablespoons granulated sugar
1/3 cup + 1 tablespoon PURE olive oil
1/2 cup + 1 tablespoon sorghum flour
1/2 cup glutinous rice flour
3 tablespoons tapioca flour
1 teaspoon guar gum
1 1/2 + 1/8 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 cup + 2 tablespoons organic whole milk

Preheat oven to a hot 350 degrees F. Grease and line the bottom of a 9″ spring form pan with parchment paper. Grease the paper and then set aside.

In a glass bowl, whisk together all the dry ingredients and set aside.

Zest the orange and the tangelo right into the bowl of your stand mixer. Add the eggs and allow it to infuse the eggs for 10 minutes. With the whisk attachment, beat the eggs and zest on high until they begin to froth. In a slow steady stream, add the sugar and whip until doubled in volume. Add the pure olive oil in the same fashion, scrapping down the sides of the bowl as necessary. Alternating between the flour mixture and the milk, add each in two batches, scrapping down the sides of the bowl as you incorporate each half. Mix just until combined.

Remove the whisk attachment, being careful to remove any extra zest that may have gotten tangled in the tines of the whisk.

Pour into your prepared pan and bake for 30-40 minutes and the cake is golden brown.

Allow to cool in the pan before transferring it to your serving platter. Dust with confectioner’s sugar and serve with chantilly cream.

Serves 8

Max Ernst, 1891-1976
Pietà or Revolution by Night, 1923
Oil on Canvas, 116.2 x 88.9cm
Tate Collection, London, UK
German Surrealist

Photo by Karen Morgan