This Gluten-Free and Lactose-Free Orange Cake embodies a burst of citrus flavor complemented by the rich, nutty texture of cashews. Crafted with rice flour and sweet starch, this cake maintains a light and fluffy texture, perfect for those avoiding gluten and lactose. The fresh orange juice and zest infuse the cake with natural sweetness and tang, while demerara sugar adds a hint of caramel-like depth. Topped with crunchy cashew pieces, this cake offers a delightful contrast in textures.
Why You’ll Love This
For those with dietary restrictions or preferences, this Orange Cake is a dream come true. It’s not just a treat for the taste buds but also gentle on the stomach, free from gluten and lactose. The addition of beaten egg whites ensures that each slice is airy and moist, making it a pleasure to savor. The subtle use of cashews adds a lovely crunch, providing an enjoyable texture and a boost of healthy fats.
Perfect Occasion
This cake is a fantastic choice for a wide array of gatherings, particularly where dietary considerations are a priority. It’s an excellent dessert for brunches, afternoon teas, or family dinners where you might have guests with specific dietary needs. It also shines as a celebratory cake for birthdays and holidays, ensuring that everyone can partake in the joy without concern.
Decoration Tips
Enhance the presentation of this cake by arranging a few whole cashews and additional orange zest on top before baking. After baking, a light dusting of powdered sugar (ensure it’s gluten-free) can add a touch of elegance. For special occasions, consider creating a simple orange glaze with powdered sugar and orange juice to drizzle over the cake for extra sweetness and a vibrant look.
Ingredients:
- 3 eggs, whites and yolks separated
- 1 cup fresh orange juice
- 1/2 cup oil of your choice
- 1 + 1/2 cups rice flour
- 1/2 cup sweet starch
- 3/4 cup demerara sugar
- Orange zest, to taste
- Chopped cashew nuts
- 1 tablespoon baking powder
Instructions:
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) and grease a baking pan.
- In a mixer, beat the egg whites until stiff peaks form.
- Add the egg yolks one at a time, continuing to beat until well integrated.
- Gradually add the sugar, beating until the mixture forms a smooth meringue.
- Slowly mix in the oil, followed by the orange juice.
- Fold in the rice flour, sweet starch, and orange zest gently with a spatula.
- Stir in the baking powder last, ensuring it’s evenly distributed.
- Pour the batter into the prepared pan. Sprinkle the top generously with chopped cashews.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving, ensuring the flavors meld beautifully.
Enjoy this delightful Gluten-Free and Lactose-Free Orange Cake with Cashew Crunch, a perfect treat that combines health-conscious ingredients with irresistible flavors!
