Festive Gluten-Free Citrus Fruit Cake
Celebrate the holiday season with this delightful gluten-free citrus fruit cake, crafted with a whole orange to infuse vibrant flavors and moisture. This alternative to traditional fruitcake is loaded with a medley of dried fruits and nuts, providing a festive touch to your gatherings. Perfect for sharing with loved ones, this cake is not only a treat for the taste buds but also a nourishing option suitable for those with gluten sensitivities. Enjoy a slice at your holiday celebrations or gift it to friends and family!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Large Orange
1 (Washed and boiled whole)
Eggs
4 (Whisked together)
Agave Nectar
3/4 cup (Liquid sweetener)
Almond Extract
1/2 teaspoon (Pure extract)
Blanched Almond Flour
2 cups (Fine almond flour)
Celtic Sea Salt
1/2 teaspoon (Coarse salt)
Baking Soda
1 teaspoon (Leavening agent)
Dried Cranberries
1 cup (Chopped if large)
Dried Apricot
1/2 cup (Chopped)
Pistachios
1/2 cup (Chopped, salted or unsalted)
Walnuts
1/2 cup (Chopped)
Instructions
1
Wash the orange thoroughly and place it in a pot of boiling water. Boil the whole orange (with peel) for 1.5 hours or until it becomes soft.
2
Once cooked, remove the orange from the water and allow it to cool slightly. Transfer the whole orange to a food processor and blend until it reaches a smooth, puree-like consistency.
3
In the same food processor, add the eggs, agave nectar, and almond extract. Blend until well combined.
4
Gradually add the blanched almond flour, Celtic sea salt, and baking soda, processing until the mixture is uniformly mixed and smooth.
5
Transfer the batter into a mixing bowl and gently fold in the dried cranberries, chopped dried apricots, pistachios, and walnuts until evenly distributed.
6
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and dust it with almond flour.
7
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
8
Bake in the preheated oven for 45-55 minutes, or until the center is set and a knife inserted comes out clean. If the top begins to brown too quickly, cover loosely with tin foil.
9
Once baked, remove the cake from the oven and allow it to cool in the pan for 2 hours before releasing it from the springform and transferring it to a wire rack to cool completely.
10
Slice and serve this festive cake to delight your guests!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is this Festive Citrus Fruit Cake gluten-free?
Yes, this cake is completely gluten-free as it uses blanched almond flour instead of wheat flour.
How do I prepare the orange for this recipe?
You must wash a whole orange and boil it in water for 1.5 hours until it is soft, then puree the entire fruit including the peel.
How long does the orange need to boil?
The whole orange needs to boil for approximately 1.5 hours or until it becomes soft.
What type of sweetener is used in this cake?
This recipe uses 3/4 cup of agave nectar as a liquid sweetener.
What kind of flour is best for this recipe?
The recipe specifically calls for 2 cups of blanched almond flour for the best texture.
How many eggs are required?
You will need 4 eggs, which should be whisked together before or during the blending process.
Can I use a different extract besides almond?
The recipe calls for almond extract to enhance the flavor, but you could substitute it with vanilla extract if preferred.
What dried fruits are included in this cake?
This cake features 1 cup of dried cranberries and 1/2 cup of chopped dried apricots.
Which nuts are added to the batter?
The recipe includes 1/2 cup of chopped pistachios and 1/2 cup of chopped walnuts.
Do I need to peel the orange before blending?
No, you blend the whole boiled orange, including the peel, to create a smooth puree.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the cake bake?
Bake the cake for 45 to 55 minutes, or until a knife inserted in the center comes out clean.
What size pan should I use for this fruit cake?
A 9-inch springform pan is recommended for this recipe.
How do I prepare the baking pan?
Grease the 9-inch springform pan and dust it with a little almond flour to prevent sticking.
How long should the cake cool after baking?
Allow the cake to cool in the pan for 2 hours before removing it from the springform.
What should I do if the top of the cake browns too quickly?
If the top begins to brown too fast in the oven, cover it loosely with tin foil while it finishes baking.
Is a food processor necessary for this recipe?
Yes, a food processor is used to puree the boiled orange and mix the base batter ingredients smoothly.
Can I use regular table salt?
The recipe calls for Celtic sea salt, but you can use regular sea salt or table salt if that is what you have available.
How do I incorporate the fruits and nuts?
After the base batter is smooth, transfer it to a bowl and gently fold in the cranberries, apricots, pistachios, and walnuts by hand.
What is the texture of this fruit cake?
Because it uses whole orange puree and almond flour, the cake is very moist, dense, and vibrant in flavor.
Is this recipe suitable for the holidays?
Yes, it is designed as a festive alternative to traditional fruitcake, perfect for Christmas or holiday gatherings.
Can I gift this cake to others?
Absolutely, this cake is described as a great nourishing option for gifting to friends and family.
Does this cake contain dairy?
Based on the ingredients listed (orange, eggs, agave, almond flour, nuts, fruit), this recipe is naturally dairy-free.
What serves as the leavening agent?
One teaspoon of baking soda is used to help the cake rise.
Should the pistachios be salted or unsalted?
You can use either salted or unsalted pistachios depending on your personal taste preference.
Can I substitute the agave nectar?
While the recipe specifies agave, other liquid sweeteners like honey or maple syrup could potentially work, though the flavor may change slightly.
How do I know the cake is fully cooked?
The cake is done when the center is set and a knife or toothpick inserted comes out clean.
Do I need to chop the dried cranberries?
If the dried cranberries are particularly large, it is recommended to chop them before folding them into the batter.
Is this a healthy holiday treat?
Yes, it is considered a nourishing option as it uses whole fruit, nuts, and almond flour rather than refined flours and sugars.
Can I use a different type of nut?
Yes, you can substitute the walnuts or pistachios with other nuts like pecans or almonds if you prefer.