You will always found freshly baked cake in my house. Since my kids were very young, and even now that they are still kids, just high school kids, cake is the easiest thing for me to have at home to avoid ready-made cookies, etc.
I have never, ever had a cake fail until gluten free flours came into my life. I was able to make cupcakes, but not a big successful cake. Of course, I couldn’t understand it.
I finally made it!!! I also got the approval from the experts, my two boys gang, and I present to you the classic Moms style, two-tone gluten free cake with orange flavor!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Turn on the oven to 180°C/350°F to preheat it.
Butter and flour a cake pan.
Sift the flour with baking powder into a bowl and add the salt.
Beat the butter and sugar with a mixer until the mixture is smooth and fluffy. (it helps if we have melted a little the butter)
Continuing to work the mixer, add the eggs to the mixture, one by one, so that each egg is incorporated with the mixture before pouring the other.
Add the flour in parts and alternately with the milk and yogurt, beat to make the mixture smooth. Then add the orange juice and orange zest to the mixture and continue beating for another 3 Minutes to make it fluffier.
Place 2/3 of the mixture in the cake pan.
Pour the cocoa powder into 1/3 of the mixture and beat with the mixer until they are homogenized. Place this mixture in the cake pan, approximately in the center. Because this mixture with the cocoa is heavier (dense) than the other, it will sink further into the pan when baked.
Bake for about 1 hour at 180°C/350°F, take it out from the oven and let stand at the counter for about 10 Minutes before unmolding.
Ingredients
Directions
Turn on the oven to 180°C/350°F to preheat it.
Butter and flour a cake pan.
Sift the flour with baking powder into a bowl and add the salt.
Beat the butter and sugar with a mixer until the mixture is smooth and fluffy. (it helps if we have melted a little the butter)
Continuing to work the mixer, add the eggs to the mixture, one by one, so that each egg is incorporated with the mixture before pouring the other.
Add the flour in parts and alternately with the milk and yogurt, beat to make the mixture smooth. Then add the orange juice and orange zest to the mixture and continue beating for another 3 Minutes to make it fluffier.
Place 2/3 of the mixture in the cake pan.
Pour the cocoa powder into 1/3 of the mixture and beat with the mixer until they are homogenized. Place this mixture in the cake pan, approximately in the center. Because this mixture with the cocoa is heavier (dense) than the other, it will sink further into the pan when baked.
Bake for about 1 hour at 180°C/350°F, take it out from the oven and let stand at the counter for about 10 Minutes before unmolding.
- All ingredients should be at room temperature.
- The oven is preheated from the beginning of the process.
- Do not open the oven during baking.
- Beat the ingredients for a long time with the mixer because this way the cake becomes fluffier.
- To test whether our cake is cooked from the inside, pierce it with a tooth pick or skewer stick or a thin knife. If some of the dough sticks to it, then it means that it needs more baking time.
Good Luck and Bon Appétit!!!
Did you make this recipe;
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