GF Orange Polenta Cake is quick and super easy to make! It’s very moist, fresh, and full of orange flavor. It’s topped with a perfect icing.
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About this recipe
Orange Almond Cake is a super easy GF recipe. It’s a recipe to always have on hand and make once and again. If you love citrus recipes, you can’t miss these lemon poppy seed muffins.
The cake is made with corn flour and almond flour as the main flour. The batter is prepared in a blender and it takes 10 minutes to get together. It’s very moist and fresh, and full of orange flavor.
It’s topped with orange icing, but you can leave it as it is. Perfect for any moment of the day and it freezes very well.
Ingredients
The main ingredients of this recipe are:
- Corn Flour: the main and characteristic flour of this cake. Brings texture and special flavor.
- Almond flour: store-bought or super fine homemade one.
- Sugar: white granulated sugar.
- Eggs: room temperature eggs are better.
- Oil: sunflower oil.
- Milk: whole milk.
- Orange: fresh orange juice and zest.
How to make GF orange cake
Preheat oven to 340°. Lightly grease a loaf cake pan.
Blend the corn flour with the sugar until the mixture is very fine. Remove the mixture and place in a large bowl. Add the almond flour, cornstarch, salt, and baking powder, and mix.
Place in the blender the orange juice, zest, eggs, milk, and oil. Blend well and pour into the flour mixture. Mix until well incorporated.
Place the mixture into the prepared pan.
Bake for 45/ 50 minutes or until a toothpick inserted into the center comes out clean. Keep in mind that all ovens are different.
Let cool before removing.
For the orange icing:
In a small bowl place powdered sugar with two tablespoons of orange juice. Mix and add one more tablespoon of orange juice little by little, and integrate it until you get the desired consistency. If necessary add more orange juice. The frosting should not be too runny.
When the cake is completely cold, spread the icing on the top. End up with orange zest.
Storing
Store the cake in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Can I freeze the cake?
Yes, it’s always best to freeze it without the icing. Freeze in an airtight container or freezer bag for up to 3 months.
Variations
- Flour: you can’t try to replace corn starch or almond flour with a different mix of GF flour.
- Serving options: leave the cake as it is or you can also top it with cream cheese frosting.
- Cake pan: you can also make the cake in a round cake pan or a bundt pan.
- Regular version: for a regular version sub almond flour and cornstarch with 150gr of all-purpose flour (1 and 1/4 cup).
For more related recipes
Easy Orange Cake Recipe (Gluten-Free)
Ingredients
- 1 cup corn flour
- ¾ cup white granulated sugar
- 1 cup almond flour
- ½ cup cornstarch
- Pinch of salt
- 1 orange juice and zest
- 2 eggs room temperature
- ½ cup oil
- ½ cup milk
For the orange icing
- 1 and ½ cup powdered sugar
- 3 tablespoons orange juice
Instructions
- Preheat oven to 340°F (170°C). Lightly grease a loaf cake pan.
- Blend the corn flour with the sugar until the mixture is very fine. Remove the mixture and place in a large bowl. Add the almond flour, cornstarch, salt, and baking powder, and mix.
- Place in the blender the orange juice, zest, eggs, milk, and oil. Blend well and pour into the flour mixture. Mix until well incorporated.
- Place the mixture into the prepared pan.
- Bake for 45/ 50 minutes or until a toothpick inserted into the center comes out clean. Keep in mind that all ovens are different.
- Let cool before removing.
For the icing
- In a small bowl place powdered sugar with two tablespoons of orange juice. Mix and add one more tablespoon of orange juice little by little, and integrate it until you get the desired consistency. If necessary add more orange juice. The frosting should not be too runny.
- When the cake is completely cold, spread the icing on the top. End up with orange zest.
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