What is it like?
-a rich crumb
I adapted David Leite’s Orange Cake to be gluten free. It is from his wonderful cookbook, The New Portuguese Table. This recipe is quite similar to his original recipe. The flour is different and I added psyllium husk powder and more orange zest. The cake is also naturally dairy free and it’s a wonderful make-ahead dessert.
3 1/2 cups flour mix, 448g
1 tbsp psyllium husk powder or 2 tsp xanthan gum
1 1/2 tsp baking powder (generous)
3/4 tsp fine sea salt
5 large eggs
3 cups sugar, 675g
1 1/2 cups olive oil, 330g
1 cup (225g) butter, at room temperature (or Earth Balance for dairy free)
2 1/3 (300g) cups powdered sugar, or more to taste
dash of salt
Preheat the oven to 350°F/175°C. Zest four oranges and then juice enough oranges to make 1 1/2 cups of juice. Set aside. Oil a 12-cup Bundt cake pan.
In a large bowl whisk together the dry ingredients.
In a large mixing bowl mix the eggs on medium speed, and slowly add the sugar. Then beat on high until the mixture is a pale yellow and luscious looking.
Add the olive oil and dry ingredients, alternating between the two just until the flour is blended in. Lastly, stir in the orange juice and zest.
Pour into the prepared Bundt cake pan and bake for about one hour, or until a toothpick inserted comes out clean or with a crumb or two attached. Allow to cool completely before serving.
Optional: dust with powdered sugar.
Note: This cake is best the next day and it will stay moist for several days. Once it is cooled, store it in an airtight container or cake stand with a lid.