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.
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