Gluten Free Orange Tea Cake

Recipe Created by Aloha Heatlhy Eats

I love the idea of afternoon tea (or coffee) with a sweet treat. But this last decade I’ve tried hard to limit the sugar intake and upgrade my treats. So, if you would like a treat that is not too sweet and has refreshing orange flavor, this is the recipe for you. I used CITREVE freeze-dried orange slices to add more intense orange flavor. This recipe makes 2 cakes, but personally I use them individually and freeze the second one for later.

Ingredients:

Wet
1/2 cup Butter, Salted, melted
1 cup Orange Juice, room temperature
2/3 cup Milk, room temperature
4 Eggs, Pastured, room temperature
1 cup Maple Sugar
1 tsp Pure Vanilla Extract
2 Tbsp Freeze-Dried Orange Slices - CITREVE, finely ground, about 6 slices.

Dry
2 cups Gluten-Free All-Purpose Flour - Primal Palate
1 cup Almond Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Sea Salt

Coating
1 Tbsp Powdered Sugar
1 tsp Freeze-Dried Orange Slices - CITREVE, finely ground, again do this just before use

Process

1. Line 2 8” round cake pans with parchment paper and oil bottom and sides. Set aside.
2. Preheat oven to 350 degrees.
3. In a medium bowl combine the ‘wet’ ingredients and whisk to combine. Tip: don’t grind the orange slices until just before use to prevent clumping.
4. In a small bowl combine the ‘dry’ ingredients and stir to blend.
5. Using a whisk ( like the stand mixer, but a hand whisk will do too), slowly add the dry ingredients to the wet and whisk until well combined.
6. Evenly divide the batter into the pans and using a spatula even out top.
7. Place in oven and bake for 35-38 minutes. Check doneness with toothpick, if it comes out clean remove.
8. Let the cakes cook for 20 minutes before turning out.
9. Tip: I always use a butter knife or small metal spatula to go around the rim of the pan to loosen any areas.
10. Let cool and top with powdered sugar.