Gluten Free Citrus Tea Cake [CULINARY]
Gluten Free Citrus Tea Cake
with Chef Dawnula!
(Makes one 9” by 5” loaf-pan or two small Bundt-pans)
Citrus Cake Instructions
WHAT YOU’LL NEED:
1 cup (140 g) superfine brown rice flour
½ cup (50 g) almond flour
¼ cup (30 g) tapioca starch or cornstarch
¾ teaspoon ground Turmeric
Few grinds black pepper
½ teaspoon baking powder
½ teaspoon sea salt
¼ teaspoon baking soda
1 1/4 cup (250 g) natural cane sugar
2 teaspoons finely grated orange zest
2 teaspoons finely grated lemon zest
12 tablespoons or 1 1/2 sticks (170 g) unsalted butter, room temperature
1/2 cup Greek-style whole-milk yogurt
3 eggs, room temperature
2 teaspoons vanilla extract
Topping
Segments from orange or lemon, seeds removed or razor thin slices of an orange or lemon (try freezing it first for a bit before cutting)
2 Tablespoons sugar
HOW TO DO IT:
1. Preheat oven to 350F (180C). Prepare your pan by greasing it with soft butter or non-stick cooking spray. Set aside.
2. Whisk together the first 6 ingredients in a bowl. Set aside.
3. Mix the sugar, orange and lemon zest in the bowl of a stand mixer. Rub the sugar and zest between your fingers to release their natural oils. This will make it more fragrant.
4. Add the soft butter to the bowl and with a paddle attachment, cream the butter and sugar mixture together on medium high speed for 2 minutes until light and creamy. Make sure you scrape the sides and bottom of the bowl as well as the paddle to make sure all the butter is well mixed.
5. Add the yogurt and mix until combined.
6. Add the eggs, one at a time while mixing in between additions. Scrape the sides and bottom of the bowl again. We need a very smooth mixture.
7. Add the vanilla extract and the dry ingredients. Mix until combined and smooth.
8. Spoon the mixture into the prepared pan.
9. Place the citrus segments on top and sprinkle the 2 tablespoons of sugar.
10. Bake for about 45 to 50 minutes or until the cake is done in the center. To see if the cake is done, insert a toothpick in the center of the cake and if it comes out dry and clean, the cake is done.
11. Let the cake cool on a wire rack for 20 minutes, then invert it onto the cooling rack and let it cool for another 15 minutes or so. We want to glaze the cake when it’s room temperature but not too cold.
Citrus Glaze Instructions
WHAT YOU’LL NEED:
1 cup powdered sugar, sifted
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
2 to 4 tablespoons lemon juice
Dried rose petals, optional as a topping
HOW TO DO IT:
Whisk all ingredients together in a bowl until smooth (start with 2 tablespoons of lemon juice and see if it needs more). The glaze should be thick yet pourable.
Pour the glaze over the cake while it is still on the cooling rack. Collect the glaze under the cooling rack and pour it over the sides of the cake. Sprinkle the rose petals over the glaze. Let the glaze set for a few minutes before cutting into the cake.
*adapted from Cannelle et Vanille Blog and Alison Roman -Nothing Fancy cookbook
