Light, fragrant and super easy to make — this Gluten-Free Olive Oil Cake with Orange Compote is a delightful treat to serve for dessert or as a snack.
Olive oil adds moisture and rustic taste to cake creating one terrific dessert. I made this cake using gluten-free flour and almond flour for a combination that offers great texture, while still providing structure. This recipe has olive oil instead of butter, along with citrus juice and zest for a flavor profile that’s absolutely delicious. Most of the ingredients are pantry staples, which also makes it quick and easy to prepare.
Freshly segmented oranges, together with a bit of sugar, make a compote that adds a second citrus kick that pairs so nicely with the cake. I added a splash of Cointreau to give it an adult-like taste that enhances the already orange flavor.
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Ingredients
Cake
1 1/4 cups extra virgin olive oil + 4 tablespoons
1 cup granulated sugar + more for pan
3 large eggs, room temperature
2 cups gluten-free flour
1/3 cup almond flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons Cointreau
juice and zest of 1 lemon
2 teaspoons vanilla extract
Compote
3 oranges, segmented (see video)
1/2 cup granulated sugar
1 tablespoon Cointreau
(Serves 8-10)
To Prepare:
- Preheat oven to 375 degrees. Drizzle 1 tablespoon olive oil into 9-inch springform pan and rub around with paper towel. Dust pan with 2 tablespoons granulated sugar, shake excess out of pan, set aside.
- In a large bowl whisk together gluten-free flour, almond flour, baking powder, baking soda and salt.
- In a measuring cup, add Cointreau, zest and juice of lemon and vanilla extract, stir to combine.
- In a stand mixer, add 1 1/4 cups olive oil and sugar. Mix on high for 4 minutes until slightly thickened. Add eggs one at a time and mix for 1 minute in between additions.
- On low speed, add dry ingredients by thirds into olive oil mixture, alternating with wet ingredients until combined.
- Pour into pan and smooth out on top. Bake for 40-45 minutes, or until a toothpick inserted becomes mostly clean. Remove and poke with holes using a skewer or toothpick.
- Drizzle remaining 3 tablespoon olive oil over top.
- In a saucepan, add orange segments and their juice. Add sugar and place over medium heat. Cook for 5 minutes, stirring occasionally until slightly thickened. Turn off heat and add Cointreau.
- Slice cake and serve with a spoonful or orange compote. Enjoy!
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