Author Notes
I created this recipe for a gluten free baking class at the Sustainable Food Center. I wanted a recipe which showed off some of our local grains and citrus here in Austin, Texas. The majority of these ingredients can be found at your farmers' markets (if anyone mills their own flours) and it's a simple recipe with a lot of flavor, texture, and it looks mighty fancy indeed. —Rebecca at Salts Kitchen
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Ingredients
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1
small-medium orange
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1 1/2 cups
sugar
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6 tablespoons
butter (or earth balance)
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4
eggs
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1/2 teaspoon
almond extract
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145 grams
almond meal
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100 grams
fine polenta or corn flour
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80 grams
polenta
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1 1/2 teaspoons
baking powder
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1/4 cup
grapeseed oil
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1 tablespoon
lemon zest
Directions
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Bring a small pot of water to a boil. Wash orange and add to boiling water. Boil the whole orange for 1 1/2 hours. Turn it over and add water to ensure it stays submerged.
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Preheat the oven to 350. Grease a 9-inch springform pan and line the bottom with parchment paper.
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Remove the orange from the boiling water and cut horizontally to remove the seeds.
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Place the whole orange in a food processor and pulse until no large chunks remain.
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To the food processor, add the butter (or butter substitute if you're dairy-free), sugar, eggs, and extract and blend until completely amalgamated.
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In a large bowl combine all dry ingredients.
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Slowly add dry ingredients to the food processor and pulse until combined.
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Add the oil in a steady stream until just incorporated.
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Fold in lemon zest.
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Pour into prepared pan and bake for 45-50 minutes or until a toothpick comes out clean and the sides of the cake start to pull away from the springform.
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