Orange Gluten-Free Loaf

This recipe is gluten-free and packed with vitamin C. Hope you enjoy it as much as my family!

Ingredients:

• 1/2 cup sugar (i use munkfruite sweetener)
• Zest of 3 oranges
• 170G unsalted butter, softened (leave out over night)
4 medium eggs, room temperature
• ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
2 cups plain gluten free flour
• 2/3 cup almond flour
• 3 tsp baking powder
½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
• ¼ tsp of salt
• 4 Tbsp maple syrup
3/4 cup
• Orange juice (freshly squeezed)

Orange Icing:

• 120 g (1 cup) powdered/icing sugar, sifted
6-7 tsp orange juice (freshly squeeze)
• Mix together it’s that simple ;)

Directions:

1. Add the orange zest to a bowl and use your fingertips to rub the zest and the sugar. This helps to release more essential oils from the zest.

2. Use a hand mixer fitted with the double beaters.
3. Mix the butter with the sugar/orange zest until pale and fluffy.

4. Add the eggs, one at a time, mixing well after each addition, until well combined.

Tip: It’s very important that your eggs are at room temperature and that you add them one at a time. If you forgot to take your eggs out of the fridge, place them in warm water for 5 minutes before using them.

5. Add the vanilla and maple syrup mix until combined.

6. In a separate bowl, sift together the gluten free flour blend, almond flour, baking powder, xanthan gum and salt.

7. Beginning and ending with the dry ingredients, alternately add the dry ingredients (in three batches) and the orange juice (in two batches) to the butter-sugar mixture, whisking well after each addition, make sure there are no clumps.

8. Poor into the pan and put into the over at 350 for one hour, it’s done when golden brown on top and an inserted toothpick comes out clean.
9. Allow to cool in the loaf tin for about 15 minutes, then transfer the cake out of the tin and onto a wire cooling to cool completely. Poor the icing on top and enjoy!