Recipe: GAPS, Gluten Free Orange Pound Cake

Food

by hannah | on October 25th, 2011 | 10 comments

Recently I made the vanilla pound cake for a friend’s birthday from the cookbook Everyday Gourmet, which I mentioned in my Resource Page. It turned out delicious.
Birthday Hat
So for another celebration I decided to tweak the recipe and make it an Orange Pound Cake. Oh, it was even better than the vanilla one. If that’s possible. (It is.) In fact I have been assured by several people who’ve eaten both, some of the vanilla and some of the orange, that the orange is their favorite. And can I please make it again?

I’ll admit that I forgot to take a picture. I really need to get in that habit, but I’ll admit… my camera doesn’t seem to like me. I need to learn how to use it better.

Anyway here is the recipe for the Orange Pound Cake which is based on the vanilla pound cake recipe by Jodi Bager in Everyday Gourmet.
orange

Orange Pound Cake

Cake

zest of 1 orange (1 tbsp held to the side for the glaze)
2 cups almond flour
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup raw honey
3 large, farm fresh eggs

Preheat the oven to 300º F (150º C). Grease a 9×5 loaf pan and line the bottom with a piece of parchment paper.
Mix the almond flour, baking soda, and salt in a bowl. Add the honey, orange zest, and eggs to the dry ingredients and whisk it together until thoroughly combined and smooth. Pour the batter into the prepared loaf pan and bake until a knife (or toothpick) comes out clean. About 40-50 minutes.
Let cool.

Glaze

1 tbsp orange zest
3 tbsp raw honey
2 tbsp butter

Mix and melt together on a low heat until your honey and butter are runny. Let it cool to room temperature – stirring occasionally. Cool to room temperature.

Assembly
Place the cooled loaf on a serving plate. Drizzle the glaze over the top, allowing it to run down the sides of the loaf. Refrigerate until the glaze is set – at least 1 hour.

Tips:

You can place all the ingredients in a food processor and run until smooth. It’s nice and quick.
After popping the loaf out of the loaf pan you can replace it in the loaf pan when cool. Poke holes in the top of the loaf with a toothpick, then drizzle the glaze slowly over the top. Letting the glaze soak into the loaf.

Let me know what you think.

This post is linked to Monday Mania, Traditional Tuesdays, Real Food Wednesdays, Slight Indulgent Tuesdays, Creative Juice Thursday, FAT TUESDAYS, Pennywise Platter Thursdays.

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Comments (10)

Eileen Wednesday - 26 / 10 / 2011 Reply

This recipe looks very nice. Almond flour is so great for gluten-intolerant people. Nutritious and low-carb.
- hannah Wednesday - 26 / 10 / 2011 Reply
  
  Thank you Eileen. I love cooking with almond flour. To me it tastes more like "gluten cooking" than gluten free does.
Dotty Wednesday - 26 / 10 / 2011 Reply

This looks like a simple, but delicious way to have your cake and eat it, too. Thanks!
- hannah Wednesday - 26 / 10 / 2011 Reply
  
  Your welcome Dotty!
jill Saturday - 29 / 10 / 2011 Reply

Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week! Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there! http://realfoodforager.com/2011/10/fat-tuesday-october-25-2011/ If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2. http://realfoodforager.com/2011/10/grain-free-real-food-linky-carnival/
Jenna Monday - 31 / 10 / 2011 Reply

I made this recipe as soon as I saw it on www.kellythekitchenkop.com. (Literally - I work from home and couldn't resist when I realized I had all the ingredients.) I'm new to baking with almond flour...it came out a touch drier than what I think of as "cake." It reminded me more of a banana bread consistency. Anyway, I loved it. I think I'll add a little cinnamon for the holidays. Also, I tried adding the glaze over the cake in the pan after everything cooled, but the butter kind of pooled and just sat on top. I popped the pan back in the oven (off but still warm) for a few minutes and the glaze soaked in beautifully. Yum! Thanks for posting this fantastic recipe.
- hannah Monday - 31 / 10 / 2011 Reply
  
  I'm so glad you tried the recipe and liked it Jenna. It is probably drier than typical "cake", but definitely reminds me of a dense pound cake. I also have made a dark chocolate version of this recipe which was excellent - maybe I'll write up the recipe later - it was a lot moister.
Marija Monday - 14 / 05 / 2012 Reply

I used your recipe today to make a cake for our Mother's Day dinner and it was fantastic! Thank you so much for posting it. Yummy!
Josie Thursday - 13 / 09 / 2012 Reply

I am allergic to almonds, do you know the substitution amount for coconut flour?
- hannah Friday - 12 / 10 / 2012 Reply
  
  Hi Josie, I'm sorry, but I don't know the substitution for coconut flour.