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Prep time
15 minutes
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Cook time
1 hour
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Serves
12
Author Notes
I have changed this cake so that it is for high altitude {7000 feet}, gluten, nut and rice free, reduced the fat/oil content. Used pineapple juice in place of the orange/ Grand Marnier. It turned out pretty well. Moist and dense, touch of pineapple verse the orange flavors. —DMK
Ingredients
- Off roading Maialino's Olive Oil Cake for High altitude and Gluten free
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2 cups
gluten free flour {my blend noted below}
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1 cup
sugar
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2 teaspoons
salt
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1/4 teaspoon
baking soda
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1/4 teaspoon
baking powder
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2/3 cup
olive oil
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2/3 cup
apple sauce
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1 cup
milk
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1/4 cup
yogurt
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3
eggs
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1
lemon zest
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1/2 cup
pineapple juice
- Gluten free/ nut free/rice free flour blend enough for 2 cups
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1/2 cup
tapioca starch
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1/2 cup
potato starch
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1/2 cup
sourghum flour
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1/4 cup
corn flour (grind corn meal/polenta to flour consistency}
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1/4 cup
arrowroot flour
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1 teaspoon
Xanthum gum
Directions
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Heat oven to 375 degrees. Oil and flour (can use a starch noted in second recipe) a bundt pan.
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In a bowl whisk together the flour, sugar, salt, baking soda, baking powder. In another bowel whisk together olive oil, apple sauce, milk, yogurt, eggs, lemon zest, and pineapple juice.
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Add the dry to the wet ingredients and whisk until just combined. It will be thick.
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Pour batter into prepared bundt pan. Place on center rack in middle of the oven. Bake 10 minutes at 375, then decrease temperature to 350 degrees; bake for 50 minutes or until done.
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Cool in pan for 20 minutes then release from sides of bundt pan if needed and cool the rest of the way on a wire rack.
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