Gluten free olive oil cake
Indulge yourself in this gluten-free olive oil cake. A tender texture infused with oranges, cardamom, and almonds. Topped with a luscious blood orange icing, this cake is a perfect balance of citrusy sweetness and nutty aroma.
Servings: 8 people
Calories: 4741kcal
Equipment
- 1 mortar and pestle
- 1 hand mixer
- 1 Large bowl
- 1 sieve
- 1 loaf cake tin 25 cm; 1,7 L capacity
- 1 medium bowl and a fork
- 1 fruit knife optional
- 1 small chopping board optional
Ingredients
- 6 pods Green cardamom pods
- 1 zest of whole blood oranges unwaxed
- 180 gr white caster sugar 6.3 oz
- 180 gr eggs room temperature or 3 large 6.3 oz
- 150 ml olive oil extra virgin 5.4 oz
- 100 ml kefir yogurt 3.6 oz
- 100 gr almond flour or fine ground almonds 3.6 oz
- 200 gr gluten-free white self raising flour 7.05 oz
- ¼ teaspoon gluten-free baking powder
Bloody orange icing glaze
- 120 gr icing sugar oz
- 1 TBSP bloody orange juice
Decoration (optional)
- 2 blood oranges
Instructions
Gluten-free olive oil cake
- Preheat at 150°c for fan oven; 180°c for conventional oven; 350°f fahrenheit ;4 gas mark.
- Remove the seeds from the cardamom pods by gently pressing over the pestle. Add the seeds and grind them to powder in a mortar. Discard the green pods.
- Add the sugar, the zest of the orange, and the cardamom powder in a large bowl. Rub the sugar, the zest and the cardamom seed with your finger until you have orange sugar. This will increase the flavour.
- Add the eggs to the sugar. With a hand mixer whip them using the whisk attachment until they turn light pale and the batter falls from the whisk in a ribbon-like shape.
- Pour the olive oil in one go in the whipped eggs and whisk until combine, don't over-mix. Then add the kefir yogurt to the batter in one go and whisk until just combined. Don't over-mix.
- Stiff the flour and the baking powder directly into the batter and add the almond flour. Fold the dry ingredients with a spatula into the wet batter from the bottom to the top. Don't over-mix the cake batter.
- Coat the cake tin with butter and a dusting of gluten-free flour. Once, it is all coated tap the tin to remove the extra flour. Alternatively, prepare the cake tin by greasing the base and sides, then line the base with parchment paper.
- Pour the batter into a loaf tin. Level up the mixture with the back of the spoon and give the tin a couple of taps on the work surface to release any bubbles.
- Baked in the oven for 45/60 minutes. It will be ready when a toothpick inserted into the middle comes out with a few moist crumbs but no wet batter. Once ready remove it from the oven and let it cold down.
Bloody orange icing glaze
- Add the icing sugar into a medium bowl.
- Pour the freshly squeezed orange juice into the sugar. Stir the ingredients with a fork until is all blended.
- Pour the icing glaze over the gluten free cake once it is completely cooled.
Decoration (optional)
- Slice crosswide and discart the first end of the orange.
- Cut a thin slice (2mm) stopping about halfway through.
- Then cut another slice, with the same thickness, all the way trough.
- Cut a slit in the center of the solid half. Holding the orange on either side of the slit, twist and arrange it on a plate. Once all the orange slices are ready place them on top of the dessert.
Notes
Can I make this gluten free olive oil cake in advance?
Yes, of course. You can certainly prepare the gluten-free olive oil cake ahead of time. I recommend baking the cake the day before you plan to serve it. Just before serving, prepare the blood orange icing glaze and pour it over it for a delicious finishing touch.
How do I know if my gluten free cake is ready?
It will be done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Once it's ready, remove it from the oven and allow it to cool down.
Can I use just the gluten free flour without the almond one?
Using only gluten-free flour will alter the final texture, as almond flour contributes to a crumbly texture. This recipe was developed with the combination of the two flours to achieve the desired result. For this reason, I can't guarantee the same outcome by using only one type of flour.
What is the best olive oil to use for this gluten free cake?
For a gluten-free olive oil cake, it is best to use high-quality extra virgin olive oil. Look for olive oils labeled "cold-pressed" or "first cold-pressed", as these extraction methods help retain most of the olive's flavor and nutrients. You can choose between a mild or fruity olive oil or one with a strong peppery flavor.
Instead of olive oil can I use other oil?
Although you can swap it with other oils, the distinctive aroma and delicate flavor of this oil are central to this recipe's character. I advise you not to substitute it.
Can I skip the frosting?
Absolutely! If you're not a fan of frosting you can serve the gateau on its own with a dusting of icing sugar. However, I highly recommend the icing glaze, as it adds a unique twist and enhances the visual appeal of this gluten-free cake.
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