Gluten Free Blood Orange Tea Cake

Gluten Free Blood Orange Tea Cake - ChristiannKoepke.comBlood orange cake on plate.

This gluten free blood orange tea cake might just be one of the most delicious cakes I have ever created. Seriously. It came out of the oven smelling like heaven (always a good sign) and it tasted even better. Now, that does often happen in my kitchen if I’m honest, but this was on a whole new level.

And the best part? It stayed perfectly moist for up to the morning of the 4th day after, and when I tested it’s freezer capabilities, it came out just as fresh as day 2. Is there anything better? Make this cake, you won’t regret it I promise.

Blood oranges on cutting board. Blood orange cake batter.

 

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Gluten Free Blood Orange Tea Cake

Yield 1 loaf cake

Ingredients

  • 150 grams (2/3 cup) softened butter
  • 185 g (1 1/4 cups) coconut sugar
  • 2 eggs
  • 1 egg yolk
  • 120 g (1/2 cup) sour cream
  • 35 g (3 Tbsp) blood orange juice, fresh squeezed
  • 14 g (approx. 1 1/2 large) finely grated zest of blood oranges
  • 210 g (1½ cups) gluten free 1 to 1 flour
  • 100 g (1 cup) almond flour or almond meal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon vanilla bean paste

Instructions

Preheat oven to 350°. Butter one 9x5x3-inch loaf pan. Line pan with parchment paper, lightly grease, and dust lightly with regular sugar for a crusty loaf.

Using an electric mixer, beat butter and sugar in a large bowl until well combined, 2–3 minutes (scrape bowl at 2 minutes, continue mixing for 1 minute). Add eggs and egg yolk one at a time. Beat until pale and fluffy, 3–4 minutes.

In small bowl, combine sour cream, orange zest and orange juice with fork.

In a medium bowl, combine 5 dry ingredients, stir to combine.

Back to mixer on low speed, beat in flour mixture in 3 additions, alternating with wet mixture in 2 additions, beginning and ending with dry ingredients. Do not over mix.

Spoon batter into prepared pan. Sprinkle lightly with sugar.

Bake 55-60 minutes, covering with foil at the 50 minute mark to prevent over browning. Cake is ready when toothpick inserted comes out clean. Remove from oven and allow to cool on wire rack in pan for 15 minutes. Carefully lift parchment to remove whole loaf. Carefully slide off of paper and allow to finish cooling at room temperature. Store leftovers in airtight container for up to 3 days.

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