Today I am very happy to share with you a new recipe with my gluten free sourdough I have recently developed: a cake with blood oranges straight from my dad’s small farm in Southern Italy. I love using sourdough in my sweet recipes too as it reduces the glycemic index, it enhances the flavour of the flours and it pre-digest it all so that it is definitely a very good thing for our tummy. This recipe is quick, simple and most of all, yummy! Hope you will enjoy it as much as I did and if you have any question, I am here for you.

gluten free sourdough cake with blood oranges
gluten free sourdough cake with blood orange
gluten free sourdough cake with blood orange

INSTRUCTIONS

Preheat the oven at 175 °C.

The coconut oil has to be liquid and cold before using.

Separate the whites from the yolks.

In a large bowl, beat the yolks with the sugar first. They have to become pretty foamy. Add a pinch of salt. Add the coconut oil and the plant milk. Mix well.

Add the sourdough and keep mixing. Sift all the flours, all the powders and add them too.

In a separate bowl beat the eggs white “à neige” and then, when ready, add them gently to the dough by keeping mixing in the same direction.

Add the orange zest and the orange blossom water.

Grease a cake tin.  Dispose the oranges that you have slices pretty thin. Pour in the mixture.  Bake for about 20 minutes at 175°C . Then keep baking at 160°C for about 30/40 minutes. Remember that each oven is different so the baking time depends on the power of your oven. Insert a toothpick to check it and if it comes out dry, then the cake is well and ready.

After 5 minutes, reverse the cake and add – this is completely optional – some bitter orange jam all over the top of the cake – it makes it looks all shiny and pretty.

Cool it down completely before eating…and…

Enjoy!

gluten free sourdough cake with blood orange
gluten free sourdough cake with blood orange
gluten free sourdough cake with blood orange

Ingredients

For a cake tin of  24 cm:
– 100gr whole rice sourdough
– 100gr millet flour
– 50gr almond flour
– 50gr extra-fine brown rice flour
– 100gr plant milk (here almond)
– 100gr coconut oil
– 100gr coconut sugar
– 1 pinch of salt
– 2 big eggs
– 2 organic blood oranges
– 1 coffee spoon of baking powder
– 1 coffee spoon of bicarbonate of soda
– zestes of one organic orange
– a few drops of orange blossoms water
– butter to grease the tin

 

 

 

 

 

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