It is starting to smell like Spring in Richmond, which is crazy to me as it is still January. Whenever I encounter that smell, I think of Easter egg hunts, family lunches on Sundays, and that there is the smell of promise in the air.
My mom has always had a thing for oranges. She would always try to find a way to get Florida oranges in Montreal during the dreary winter. There was nothing that could brighten up a -25 day like fresh citrus. She and my dad has this ongoing love of all things orange. Orange clothing, fresh oranges, orange juice, etc. I always liked oranges but would always pass them up for an apple or strawberry.
It was not until I started baking that I really and truly started to value oranges as much as I do. The freshness they can bring to a dessert is amazing. It can make a basic dish seem so vibrant and tantalizing that you can’t help but have another piece, or slice, and lick the bowl. Often, we see orange and chocolate paired together, which is a delicious combination. When I saw this recipe for an orange cake itself, I was intrigued. “Can I make it gluten free?”, “Will it be too dense?”. I am not going to lie, this is a dense cake, but, a delicious one, if you are into that sort of thing. The original recipe is from Genius Desserts, however, the standard recipe is not modified to be gluten free. All the notes can be found in the recipe below.Print
Orange Bundt Cake
A Gluten Free Orange Bundt Cake (with notes pertaining to making it for gluten eating folks, as well!)
- Category: Dessert
- 1 Cup Unsalted Butter- Softened
- 1 1/4 Cup Sugar
- 3 Large Eggs
- 2 Oranges (Around 1 pound)
- 2 1/2 Cup Gluten Free All Purpose Flour (I used King Arthur) (You can use 2 1/2 of regular flour instead of gluten free)
- 2 TSP Baking Powder
- 1/4 TSP Baking Soda
- 1/4 TSP Fine Sea Salt
- 1 1/2 Cups Confectioner’s Sugar, Plus more as needed (For Glaze)
- 2 TBSP + + 1 TSP Freshly Squeezed Orange Juice
- To make the cake, heat the oven to 325° F or 165° C with a rack in the center. Butter a 10-cup bundt pan.
- Cream together your butter and sugar until fluffy, 3-5 minutes. Add the eggs, one at a time, beating until incorporated after each addition.
- In a food processor, pulse the orange chunks until the pulp is mostly smooth but not completely puréed. Spoon out 1 1/2 cups (335ml) of the orange mixture and add this to the batter, then beat again until blended. *Compost any remaining orange mixture.
Add the flour, baking powder, baking soda, and salt and beat just until smooth. Scrape the batter into the pan and smooth the top.
- Bake until the cake is risen, evenly golden, and firm to the touch, and a toothpick stuck in the middle comes out with just crumbs clinging, about 55 minutes – 1 hour. Let the cake cool in the pan on a rack set over a rimmed baking sheet for 10 minutes, then invert the cake onto the rack and let cool completely.
- To make the glaze, once the cake is cool, whisk together the confectioners’ sugar and orange juice in a small bowl. If you would like the glaze to be thicker, whisk in more confectioners’ sugar. Test the glazes’ consistency on a small area of the cake, if you like. Once the consistency is as you like it, spoon the glaze over the top. Let the glaze set for about 30 minutes before serving. Cut the cake into slices and serve. Store any leftovers in an airtight container at room temperature.