Ingredients:
- 2 cups All-Purpose Gluten-Free Flour (see note)
- 1/2 cup cornstarch
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups granulated sugar
- 1 cup flavourful extra virgin olive oil
- zest from one orange AND one lemon
- 5 large cold eggs
- Juice from one orange AND one lemon PLUS enough sour cream or plain yogurt to equal 1 cup
NOTE: The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.
Directions:
- Grease one 10-12 cup Bundt pan or two 8×4-inch loaf pans with butter. Set aside.
- Position an oven rack in the lower third of the oven, and preheat the oven to 350 degrees F.
- In a medium size bowl, combine All-Purpose Gluten Free flour, cornstarch, xanthan gum, baking powder and salt. Set aside.
- In the bowl of your stand mixer (using the whisk attachment), beat the sugar, oil and citrus zest on high speed until blended. Add eggs, one at a time, beating well after each addition; continue to beat until the mixture is thick and pale, about 3-5 minutes.
- In a small bowl, combine the juice of one orange, one lemon, plus enough sour cream (or plain yogurt) to equal 1 cup.
- Stop the mixer. Add 1/3 of the flour mixture to the sugar/oil mixture. Beat on low, just until blended. Stop the mixer and add half of the juice/sour cream mixture. Beat until just blended. Repeat with another third of the flour, the remaining juice blend, and then the last of the flour, scraping down the sides of the bowl as necessary.
- Scrape into prepared backing pans. Bake in the center of the oven until a toothpick inserted into the middle comes out clean, approximately 50-60 minutes. Cool cake in the pan on a wire rack for 15 minutes before inverting on a cooling rack.
Optional:
While the cake is cooling, mix together the juice of one orange and one lemon in a small saucepan. Add an equal amount of sugar (if you have 1/3 cup juice, add 1/3 cup sugar).
Heat just until the sugar is dissolved.
While the cake is still warm, brush this mixture over the cake, helping to seal in the moisture.
Citrus White Chocolate Ganache
Ingredients:
- 140 grams chopped white chocolate
- 70 grams heavy whipping cream
- zest of one orange and one lemon
Directions:
- In a small saucepan, heat the whipping cream until it is steaming (but not boiling).
- Place chopped chocolate in a bowl with the citrus zests.
- Pour hot cream over chopped chocolate and wait 5 minutes.
- Stir until all the chocolate is melted.
- Pour ganache through a fine sieve to remove the zest. It will still leave a citrus flavour, but not pieces of zest in the ganache.
- Once your ganache is thickened a bit, you can spoon it over the top of the bundt cake, letting it run down the sides of the cake.
Kelly over at The Spunky Coconut has started a new holiday event called “Our Spunky Holiday”. I am submitting this recipe for the Easter round-up. Be sure to check out Kelly’s blog soon for a great round up of a variety of gluten-free Easter foods.Thanks for hosting, Kelly!
Thanks for this recipe! You must have been reading my mind lately as I've been pondering about how to make a gluten free pound cake for our chocolate fountain. You rock!
This sounds and looks amazing! I am going to make it as soon as passover is over! You are a gluten free genius!
This cake looks mouth watering fabulous..I love pound cakes. Then again when it comes to food, 'I LOVE' happens frequently:)
This cake looks fantastic. I love olive oil cakes!
Oh my goodness. Your smooshing and converting has me sold, not to mention the claim of best gluten-free pound cake! Your photos are just beautiful! And I am totally going to be trying this recipe soon!
Love it!
My youngest daughter has an aversion to using olive oil in baking so I never got to make an olive oil cake and I want to. This recipe looks good and I want to get to it soon. Thanks for sharing.
Yum. This cake looks so moist and delicious. I absolutely love baking with olive oil and have a favorite gluten free chocolate cake recipe that calls for it. Some people are surprised when they here the secret ingredient!
@betty r, Ha, Betty! I know exactly what you mean.
Thanks!
@Sarah, Thanks, Sarah. This is actually my first olive oil cake, I'm thankful it was so successful. Definitely try more in the future!
@Kim-Cook it Allergy Free, Thanks, Kim! Definitely give it a try, I think your family would love it! Would even hold up well enough for dipping in chocolate.
@Comfy Cook, Definitely! Give it a try, you can't really even taste the olive oil, it's just plain good.
@freeeatsfood.com, Mmm…Chocolate… Do you have that recipe posted? Sounds delicious!
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I have been attempting gluten free baking for several months now and I have yet to have success with a cake. Tonight I tried this recipe and while the flavor was excellent, the ganache superb, the texture of the cake came out rubbery and translucent – ish. What could it be? I didn’t find extra fine rice flour, but used Bob’s Red Mill “stone ground” instead and I used whole milk plain yogurt instead of sour cream. Any ideas as to what might have gone wrong? It simply has no crumb. Please help!
Hmm…is the flour a grittier flour? Did you make any other substitutions? Was the cake possibly undercooked, that it fell? I’m not 100% sure, I haven’t had a problem with this one being gummy.