Gluten-Free Orange Almond Cake with Orange Sauce Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Gluten-Free Orange Almond Cake with Orange Sauce

Recipe by  

"A moist and light orange flavored gluten-free cake that can be served alone with light yogurt for afternoon tea, or add the orange sauce for a decadent dessert!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch springform pan with cooking spray, and dust with rice flour.
  2. In a large bowl, whip egg yolks with 2/3 cup of sugar until thick and pale using an electric mixer. This will take about 5 minutes. Stir in the rice flour and orange juice, then fold in the almond meal and cinnamon.
  3. In a separate glass or metal bowl, whip 3 egg whites until they can hold a stiff peak. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly.
  4. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. Run a knife around the outer edge of the cake to help remove it from the pan.
  5. To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
May 23, 2008

I'm gluten and dairy intolerant too. I just made the cake and didn't do the sauce. I found this cake to be a pleasant change from gluten free cakes that are heavy and made from besan flour and soy flour. I thought it had a nice flavour and didn't mind the texture.

 
Most Helpful Critical Review
Oct 28, 2004

I tested out this cake in hopes of serving it for my mother-in-law's birthday. She is allergic to wheat, soy, and potatos. Its very hard to find any recipe for a cake that fits into her needs. This cake was just okay in my opinion. The flavor was good but the almond flour made it very grainy which was not very pleasant to eat. It was rather heavy and dense as well. The orange sauce was very tasty but it seperates fairly quickly so you really do have to make and serve it immediately. After much more testing, I ended up making a lemon sponge cake roll using rice flour and filled with homemade whipped cream/lemon curd for her that was really nice. This recipe had good flavor, just really bad texture that no one I tried it on liked.

 

13 Ratings

Dec 27, 2008

This cake has an extremely yummy flavor but is a bit crumbly--better eaten with a spoon than a fork! This might be due to the fact that I used homemade almond meal--regular almonds chopped in the food processor. The sauce is good, but I think next time I'll just leave out the egg whites and use the sugar/orange/buttery syrup instead. Like someone else said, the sauce separates quickly. In addition, I followed the recipe exactly and had waaaaaaaay too much sauce. I used about a quarter of the sauce and the cake was soaked. The cake reminded me of a nutty pancake drenched in syrup, which was very delicious. I will halve the syrup recipe next time and leave out the egg white.

 
Apr 13, 2008

Its a great recipe thank you I am wheat, gluten and lactose intolerant so i didnt make the sauce :-) . Just a note; i have made this cake a few times and use Fresh whole mandarines which i boil until they are falling apart (about an hour) and then pulse with a food processor. It makes for a much sweeter, fresher flavour.

 
Jul 04, 2005

THIS RECIPE MAKES FOR A NICE CHANGE TO GLUTEN FREE CAKE WITHOUT BEING TOO HEAVY OR TOO RICH, ALTHOUGH IT IS VERY SWEET. I HAVENT MADE THE SAUCE TO GO WITH IT YET, BUT THE ACTUAL 'SPONGE' IS A HIT WITH GUESTS, CELIAC OR NOT.

 
Oct 14, 2008

This was my first attempt at a gluten free cake. The process was easy but the cake came out very soft and seems too delicate. I'm leaving it overnight in the hopes that by tomorrow it will settle. I snuck a taste and it is tasty. Not sure if this cake should be so soft or if I did something wrong.

 
Sep 30, 2009

I am sensitive to gluten, and have been eating gluten free for over a year. I thought this was a very good GF cake. It wasn't heavy, dense or crumbly. Having said that, I did make it with a few minor modifications. I didn't have a spring form pan, so I just used a regular cake pan and greased it with crisco, then dusted with rice flour. I had no problems removing it from the pan. I made my own almond meal, which may have made the cake a little moister. For the sauce, I cut the recipe in half and it was still more than enough. I also made it without the egg whites and put the ingredients in a small saucepan to heat it up. I would absolutely make this again, and gave it 4 stars only because of the amount of work it took to make it. The cake alone is delicious, and if someone has a sweet tooth, they can add the sauce on top.

 
Mar 15, 2010

I used this recipe for a friend who is allergic. It was a huge hit. I would cut the sauce back by half though, it was way too much. I also realized I bought sliced almonds, so I just put them into a ziplock bag and ran them over with my rolling pin a million times to break them up. Very good alternative.

 

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Nutrition

  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 55 g
  • 18%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 91 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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