This cake is simply orange sunshine goodness. And it's gluten free, too ! It is a dense, moist cake that is perfect with just the glaze. Hubby really likes this one.
I have been playing around with gf recipes since I have a friend who is gluten intolerant. WE eat it just because it is so darn delicious !
This cake does not rise high, so don't be alarmed, lol. :)
1Preheat oven to 350F. Melt butter and set aside. Zest oranges then juice and strain them. You'll need 1 tsp. zest for the cake and 1/2 tsp. for the glaze. Reserve 1/4 c. of the orange juice for the glaze also.
2In large bowl, combine white rice flour, almond flour and baking powder and stir to mix. Now add 1/2 cup orange juice, eggs, 1 tsp. orange zest, 1/2 tsp. poppy seeds, 1/2 c. buttermilk or thinned kefir, maple syrup, and vanilla. Stir to mix well.
3Take a brush and brush a 10 1/2 inch spring-form pan with some of the melted butter, then sprinkle some extra rice flour onto the pan to lightly dust the bottom and sides.
4Now add the rest of the melted butter into the batter, a little at a time, stirring between additions. Beat with mixer on med. high for 1 minute. Pour into pan, smooth then bake for 40- 45 minutes or until light golden brown. (it will look like cornbread)
5Remove from oven and let set in pan 5 minutes. Release, then turn onto plate, then invert onto serving plate. (this puts the top back on top) Let cool a little.
6~~~~~~~~ GLAZE ~~~~~~~~~
In little pot add in 1/4 cup orange. Over medium heat, reduce by half.
In small bowl add powdered sugar then pour in reduced orange juice. If too thick add a tad of milk or water, or a wee bit more orange juice (if you had some left over).
7Pour glaze over cake and spread with a smooth knife. (Cake can be slightly warm.) Sprinkle the 1/2 tsp. orange zest and a little poppy seeds over the glaze to garnish. Enjoy !