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Gluten Free Orange Cakes
Article by
Maggie Beer
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These gluten free orange cakes use whole oranges, blitzed rind and all. The perfect cupcake for every day or dressed up for a special occasion.
Preparation time: 30 minutes (+ time to cook oranges)
Cooking time: 25-30 minutes
Ingredients for gluten free orange cakes
| 10 serves | Ingredient, preparation |
| 160g | Orange cooked (1 large = 400g) |
| 160g | Eggs, whole |
| 170g | Sugar, caster |
| 140g | Almond meal |
| 3g | Baking powder |
| 1g | Salt |
| 5g | Icing sugar to dust (optional) |
Method for gluten free orange cakes
- Preheat the oven to 150oC. Grease a muffin tin with melted butter
- Place whole fresh uncooked oranges in a pot and cover with cold water. Bring to the boil. Simmer for 1 – 1.5 hours until oranges are soft.
- Remove oranges from water and allow to cool. Once cooled, remove any pips and hard end bits from the orange then blend the oranges in a blender until smooth.
- Add a little of the cooled orange poaching liquid to loosen the mixture as it will thicken up whilst blending.
- In a mixing bowl, whisk the eggs and sugar until creamy.
- Add the almond meal, baking powder, salt and oranges. Mix well as you add each ingredient.
- Line the muffin tin with cupcake paper and lightly spray with oil. Transfer 60g of cake mix into muffin tin moulds (filling them to the top).
- Bake for 25 – 30 minutes or until a skewer (inserted into the centre of the cupcake) comes out clean.
- Allow to cool for 15 minutes before removing cakes from the moulds.
- Once gluten free orange cakes are completely cool, serve with a dusting of icing sugar, or a lemon icing.
For more recipes from Maggie Beer Foundation visit her website here.
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