Grain- and Gluten-free Cranberry Orange Cake
If you have approximately 1 hour and 55 minutes to spend in the kitchen, Grain- and Gluten-free Cranberry Orange Cake might be an amazing gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. For 91 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 259 calories, 8g of protein, and 15g of fat each. Head to the store and pick up almond flour, oranges, cranberries, and a few other things to make it today. It is brought to you by Texanerin. 1454 people found this recipe to be scrumptious and satisfying. It works well as a dessert. Overall, this recipe earns a not so awesome spoonacular score of 31%. Similar recipes include Grain-Free Orange Cake & Nutritional Content of Gluten-Free Flours, Cranberry Orange Gluten-Free Coffee Cake, and Gluten-Free Cranberry-Orange Beanie Cake.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 100 minutes
Ingredients:
300 grams ( - 3 cups) almond meal or almond flour
1 teaspoon gluten-free baking powder
2 cups fresh cranberries (4¾ dl)
3 eggs
215 grams (1 cup) caster or granulated sugar
zest of 2 other oranges
2 oranges
Equipment:
baking paper
springform pan
oven
pot
food processor
bowl
hand mixer
toothpicks
frying pan
Cooking instruction summary:
Preheat your oven to 340°F/170°C. Spray a round 8" / 22cm springform pan with baking spray to grease. Line the base with parchment paper.Put the oranges in a pot and cover with cold water. They will float a little, though. Bring to a boil over medium heat and cook for 15 minutes. Drain and then cover the oranges with cold water again and boil another 15 minutes. Rinse with cold water and let cool for 10 minutes or until you're able to cut them without burning your hands. Coarsely chop the oranges and remove any seeds.Process the orange pieces in the bowl of your food processor until smooth. Add the zest of two oranges and give it another whirl.In a large bowl, beat the eggs and sugar together using an electric mixer. Beat until pale and thick and then gently fold in the orange, almond meal and baking powder. Then fold in half of the cranberries.Pour into the prepared pan, sprinkle the over half of the cranberries over the top of the batter, and bake for 1 hour or until a toothpick inserted in the middle comes out clean. Cool completely in the pan before cutting.
Step by step:
1. Preheat your oven to 340°F/170°C. Spray a round 8" / 22cm springform pan with baking spray to grease. Line the base with parchment paper.
2. Put the oranges in a pot and cover with cold water. They will float a little, though. Bring to a boil over medium heat and cook for 15 minutes.
3. Drain and then cover the oranges with cold water again and boil another 15 minutes. Rinse with cold water and let cool for 10 minutes or until you're able to cut them without burning your hands. Coarsely chop the oranges and remove any seeds.Process the orange pieces in the bowl of your food processor until smooth.
4. Add the zest of two oranges and give it another whirl.In a large bowl, beat the eggs and sugar together using an electric mixer. Beat until pale and thick and then gently fold in the orange, almond meal and baking powder. Then fold in half of the cranberries.
5. Pour into the prepared pan, sprinkle the over half of the cranberries over the top of the batter, and bake for 1 hour or until a toothpick inserted in the middle comes out clean. Cool completely in the pan before cutting.
Nutrition Information:
covered percent of daily need
