Gluten-Free Olive Oil Cake with Orange Compote – Recipe! Image 1
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Gluten-Free Olive Oil Cake with Orange Compote – Recipe!

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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Gluten-Free Olive Oil Cake with Orange Compote – Recipe! Image 2

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)

Gluten-Free Olive Oil Cake with Orange Compote – Recipe! Image 3

To Prepare:

  1. 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.
  2. In a large bowl whisk together gluten-free flour, almond flour, baking powder, baking soda and salt.
  3. In a measuring cup, add Cointreau, zest and juice of lemon and vanilla extract, stir to combine.
  4. 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.
  5. On low speed, add dry ingredients by thirds into olive oil mixture, alternating with wet ingredients until combined.
  6. 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.
  7. Drizzle remaining 3 tablespoon olive oil over top.
  8. 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.
  9. Slice cake and serve with a spoonful or orange compote.  Enjoy!

 

 

 

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