45 minutes

Orange cake “gluten free”

Holaaaa… I have been on duty for several days at night and it has been difficult for me to wear my apron, but finally I turned on the oven and managed to cook this Orange cake “gluten free”. I have done several tests removing the sugar and putting stevia in its place, removing butter and putting oil in its place, but I did not like how it tasted.

The oil I have at home is a Picual and it is very strong for the recipe that is, and the point of sweetness that gives the stevia It has not been as I wanted, so I have seen again in the fridge if there was some butter left and I have done it again with little sugar. Another day I get to tune it to be sugar free and dairy free and I do it with 2 parts rice flour and 1 cornstarch so that it is even more fluffy :)

To cook it I used cornstarch ... yesterday I escaped to the supermarket to buy gluten-free bread flour, rice flour, different flours to try ... now I will think what I do with it. Surely more gluten-free recipes that are rich and that we can all eat.


Kisses and happy weekend.

The photo mold is a Le Creuset® PlumCake mold which measures 23cm long, 13.5cm wide and 7cm high. They are great for baking, the nonstick really works, I recommend it. In Claudia & Julia We also have an additional 5% discount with the code "Speed ​​Spoon" ... I say no more: D

Orange cake "gluten free"
5 min
30 min
Total time:
35 min
Cooking "gluten-free" is not that complicated, use rice flour, corn, some oranges and cook a "gluten-free" orange sponge cake with Thermomix ®.
Author: Rosa Ardá
Type of recipe: Biscuits, Pastry, Gluten free, Sugar free
Spanish Cuisine
Servings: 8
  • 3 eggs
  • 80 gr sugar
  • 50 gr of butter
  • 1 orange with skin, split into quarters
  • 1 Greek yogurt
  • 1 tablespoon of chemical yeast
  • 200 gr of cornmeal or cornstarch (or 140gr rice flour and 60gr of cornstarch)
  • 1 pinch of salt
  • * If you have Xantana rubber, put very little amount, like a tip of a teaspoon so that the cake comes out more spongy.
  • You will also need:
  • Mold about 20 cm in diameter
  • Demolishing spray or dairy free margarine
Steps to follow
  1. Preheat the oven to 180ºC with heat up and down.
  2. Put in the glass very clean without any fat, the butterfly, pour the Clares and program 3 minutes, 37º, speed 3 and a half. Time is over again 3 minutes, no temperature, speed 3 and a half. At the last minute, add the sugar through the mouth. Remove and reserve. Remove the butterfly.
  3. Put in the unwashed glass, the yolks and the orange and crush 15 seconds in speed 9.
  4. Add the above to Greek yogurt, butter at room temperature, pinch of salt, cornmeal, yeast and half of the reserved meringue and mix 10 seconds in speed 4.
  5. Add the rest of the meringue and mix with enveloping movements. Pour into a greased mold and bake to 180 ° C with heat up and down for 30-35 minutes. Decorate to taste.

Video: GLUTEN FREE Orange & Almond Cake Bake-along! Cupcake Jemma (December 2019).