Gluten Free Orange Pound Cake

6 standard portions

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Ingredients

• 2 cups almond flour ((475g))
• ¼ cup coconut flour ((30g))
• 1 tbsp baking powder ((12g))
• ¾ cup raw cane sugar ((150g))
• 5 large eggs
• ½ cup olive oil ((118ml))
• ½ cup orange juice ((118ml))
• 1½ tbsp orange zest ((10g))
• 2 tsp of almond essence ((8g))
• 1-2 tbsp orange juice ((17g))
• ½ cup coconut powdered sugar ((60g))

Method

1. Line a loaf pan with loaf liner and set aside and preheat the oven to 180C/356F.
2. In a medium sized bowl, add the almond flour, coconut flour, raw cane sugar and baking powder.
3. Stir to evenly combine the dry ingredients together and set aside.
4. In a medium sized jug, add the eggs, olive oil, orange juice, orange zest and almond essence.
5. Use a hand whisk, to whisk the ingredients together until they are combined and set aside.
6. Slowly pour the wet ingredients to the bowl with the dry ingredients while whisking until a smooth batter is formed.
7. Pour the batter into the lined 2lb loaf pan.
8. Bake the cake for the first 15 minutes at (180C/356F) after the given time loosely cover the top of the cake with a piece of foil.
9. Continue to bake the cake for up to an hour (mine took 50 minutes to bake) or insert a toothpick/skewer until it comes out clean.
10. Transfer the cake onto a cooling rack and leave to completely cool down before applying the drizzle.
11. Combine the powdered sugar with the orange juice in a small bowl.
12. Whisk until smooth or your desired consistency (if you want your glaze runny add a tablespoon or more orange juice, for thicker add tablespoon or more of powdered sugar.
13. Use a large spoon to drizzle in a up and down motion over the top of the cake.
14. Decorate with orange slices (optional) and serve.