Orange, Almond, Butter Cake GF Source: Jeffrey Larsen (16 servings | 16 slices) Dry Ingredients 131 grams brown rice flour, 1 1/4 cup You can also use white rice flour. 65 grams tapioca starch, 2/3 cup 66 grams potato starch (not potato flour), 1/2 cup 1 teaspoon xanthan gum 1 Tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 Tablespoon orange zest, Use a microplane for a really fine texture. One large orange will usually be enough. Wet Ingredients ¾ cup unsalted butter, 12 ounces (1 1/2 sticks) softened to room temperature. 264 grams sugar, 1 1/2 cups 4 large eggs, room temperature ½ teaspoon almond extract 1 cup milk, or unsweetened almond milk. 45 grams almond meal, 1/2 cup - finely ground almonds. You can add roasted, unsalted almonds to a food processor and pulse until you have a fine meal. I recommend that you weigh all the flour. There is less chance for error. I recommend using Bob's Red Mill brand flour. These flours are readily available. You can also use an equal amount, by weight, of King Arthur - Gluten Free Multi Purpose Flour (262 grams). 1. Put oven rack in middle position and preheat oven to 350°F. Spray two 8" cake pans generously with non stick spray, then dust with rice flour, knocking out excess. 2. Whisk together rice flour, tapioca flour, potato starch, xanthan gum, baking powder, baking soda, salt and orange zest in a bowl. Set aside. 3. In another bowl, beat butter and granulated sugar with an electric mixer at medium-high speed until pale and fluffy - (3 to 5 minutes). Add eggs, one at a time, and beat well between each egg. Add in almond extract. 4. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture. Mixing until batter is just smooth, frothy and light in color. Fold in almond meal. 5. Divide batter between the two pans, smoothing top of each cake pan. Bake until a wooden pick or skewer inserted in center of cake comes out clean, 40 to 45 minutes. Remove pans from oven and immediately run a knife around the edge of each cake. Cool cake pans on a rack for 15 minutes, then invert cake pans onto a cooling rack. 6. Once the cake is completely cooled, you can frost with a simple whipped cream frosting and add seasonal fruit. I generally freeze the layers flat on a tray. It is much easier to frost the cake while it is frozen.
Jeffrey Larsen is a food stylist, recipe developer, pastry chef and cooking instructor, specializing in allergen free cooking and baking. www.jeffreylarsen.com