AMAZING ORANGE ALMOND POUND CAKE (GLUTEN-FREE)

Amazing Orange Almond Pound Cake (Gluten-Free) image

Provided by Andrew Mollmann

Categories Dessert

Time 1h15m

Yield 16 slices, 8 serving(s)

Number Of Ingredients 23

8 tablespoons butter
1 cup sugar
2 eggs, room temperature
1/3-1/2 cup grated orange zest (depending on how you like your orange flavor)
1/2 cup brown rice flour
2 tablespoons brown rice flour
2 teaspoons brown rice flour
3 1/2 tablespoons potato starch
1 tablespoon tapioca starch
2 teaspoons tapioca starch
1/2 cup almond meal
1/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk (slightly less than)
1/2 teaspoon vanilla extract
1/4 cup orange juice (start with less)
1/4 cup sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
1 -2 tablespoon orange juice

Steps:

Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.
Combine buttermilk, orange juice and vanilla in a small bowl and set aside.
Sift together flours, almond meal, xanthum gum, salt, baking powder, and baking soda. Set the dry ingredient mixture aside.
In a large bowl, cream sugar and butter (beat with electric mixer about 3 minutes, until fluffy).
Beat in eggs - one at a time - and chase it with the orange zest. Alternate adding the wet and dry ingredient mixtures to the batter, starting and ending with the flour.
Pour batter into prepared pan and smooth the top. Bake for 45 - 50 minutes, or until a tooth pick comes out clean.
Remove the cake from the oven and let stand for at least five minutes.
Turn the pan over on a plate or rack. While the cake cools an additional five minutes, make the orange vanilla syrup.
In a small pot, combine sugar, orange juice, and vanilla. Heat on medium heat and stir until the sugar dissolves and the mixture becomes a little thick (about three minutes). Spoon some or all of the mixture on top of the cake.
When you're ready to serve: in a small bowl, mix 1 - 2 Tablespoons of orange juice with the powdered sugar to form a thick orange glaze. Drizzle some or all on top of the cake.