Grain- and Gluten-free Cranberry Orange Cake

If you have approximately 1 hour and 55 minutes to spend in the kitchen, Grain- and Gluten-free Cranberry Orange Cake might be an amazing gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. For 91 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 259 calories, 8g of protein, and 15g of fat each. Head to the store and pick up almond flour, oranges, cranberries, and a few other things to make it today. It is brought to you by Texanerin. 1454 people found this recipe to be scrumptious and satisfying. It works well as a dessert. Overall, this recipe earns a not so awesome spoonacular score of 31%. Similar recipes include Grain-Free Orange Cake & Nutritional Content of Gluten-Free Flours, Cranberry Orange Gluten-Free Coffee Cake, and Gluten-Free Cranberry-Orange Beanie Cake.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 100 minutes

 

Ingredients:

300 grams ( - 3 cups) almond meal or almond flour

1 teaspoon gluten-free baking powder

2 cups fresh cranberries (4¾ dl)

3 eggs

215 grams (1 cup) caster or granulated sugar

zest of 2 other oranges

2 oranges

Equipment:

baking paper

springform pan

oven

pot

food processor

bowl

hand mixer

toothpicks

frying pan

Cooking instruction summary:

Preheat your oven to 340°F/170°C. Spray a round 8" / 22cm springform pan with baking spray to grease. Line the base with parchment paper.Put the oranges in a pot and cover with cold water. They will float a little, though. Bring to a boil over medium heat and cook for 15 minutes. Drain and then cover the oranges with cold water again and boil another 15 minutes. Rinse with cold water and let cool for 10 minutes or until you're able to cut them without burning your hands. Coarsely chop the oranges and remove any seeds.Process the orange pieces in the bowl of your food processor until smooth. Add the zest of two oranges and give it another whirl.In a large bowl, beat the eggs and sugar together using an electric mixer. Beat until pale and thick and then gently fold in the orange, almond meal and baking powder. Then fold in half of the cranberries.Pour into the prepared pan, sprinkle the over half of the cranberries over the top of the batter, and bake for 1 hour or until a toothpick inserted in the middle comes out clean. Cool completely in the pan before cutting.

 

Step by step:


1. Preheat your oven to 340°F/170°C. Spray a round 8" / 22cm springform pan with baking spray to grease. Line the base with parchment paper.

2. Put the oranges in a pot and cover with cold water. They will float a little, though. Bring to a boil over medium heat and cook for 15 minutes.

3. Drain and then cover the oranges with cold water again and boil another 15 minutes. Rinse with cold water and let cool for 10 minutes or until you're able to cut them without burning your hands. Coarsely chop the oranges and remove any seeds.Process the orange pieces in the bowl of your food processor until smooth.

4. Add the zest of two oranges and give it another whirl.In a large bowl, beat the eggs and sugar together using an electric mixer. Beat until pale and thick and then gently fold in the orange, almond meal and baking powder. Then fold in half of the cranberries.

5. Pour into the prepared pan, sprinkle the over half of the cranberries over the top of the batter, and bake for 1 hour or until a toothpick inserted in the middle comes out clean. Cool completely in the pan before cutting.


Nutrition Information:

Quickview
258k Calories
7g Protein
14g Total Fat
27g Carbs
2% Health Score
Limit These
Calories
258k
13%

Fat
14g
23%

  Saturated Fat
1g
8%

Carbohydrates
27g
9%

  Sugar
20g
23%

Cholesterol
40mg
14%

Sodium
16mg
1%

Get Enough Of These
Protein
7g
15%

Vitamin C
16mg
20%

Fiber
4g
18%

Calcium
92mg
9%

Iron
1mg
8%

Selenium
3µg
5%

Phosphorus
50mg
5%

Vitamin B2
0.07mg
4%

Manganese
0.07mg
4%

Folate
12µg
3%

Potassium
107mg
3%

Vitamin B5
0.28mg
3%

Vitamin A
126IU
3%

Vitamin E
0.36mg
2%

Vitamin B6
0.04mg
2%

Vitamin B1
0.03mg
2%

Vitamin B12
0.1µg
2%

Copper
0.03mg
2%

Vitamin D
0.22µg
1%

Magnesium
5mg
1%

Zinc
0.18mg
1%

covered percent of daily need
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