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November 16, 2014

Gluten Free Orange Yogurt Breakfast Cake

Posted by: Duke

Gluten Free Orange Yogurt Breakfast Cake

This was the first recipe I converted to its gluten-free counterpart. Our guests came from Minnesota in an area where there were few gluten-free diet resources. It was 2007 and I was nervous. Back then, I mixed my own blends. In order to use bean flours successfully, there need to be strong flavors in front of it such as orange and vanilla. I have also made this cake with soy yogurt. The cake turned out great and I hope it will for you. Makes one 8-inch Round Cake (6 wedges)

   

Cake

1 c. Gluten Free Bean Flour Blend
¼ t. Xanthan or Guar Gum
½ c. plus 2 T granulated sugar
½ t. baking powder
½ t. baking soda
Pinch of salt
1-6oz. Greek vanilla yogurt, room temp
¼ c. vegetable oil
1 tsp grated orange zest, plus 1 tbsp orange juice
1 egg, room temp

Preheat oven to 325 degrees. Spray the small 8 inch GF clay baker or metal cake pan with cooking spray. Add GF flour, xanthan gum, ½ c. plus 2 T. sugar, the baking powder, baking soda, and salt in a bowl and whisk. Make a well in the flour mixture. Add yogurt, oil, orange zest, orange juice, egg and vanilla. Fold wet and dry only until mixed, about 20 strokes. Pour into pan. Bake for 30-35 min. Let cool on a wire rack.

Garnish

1 T. granulated sugar
2 large oranges (1 zested into thin strips, both segmented)
Confectioners’ sugar, for dusting
Place zest strips in a bowl.

Garnish #1: Allow the cake to cool. In a small bowl, stir in segments and sugar. Garnish cake with segments; serve with zest. Dust with Confectioners’ Sugar.

Garnish #2: Allow the cake to cool. While the cake is cooling, create a long strip of orange rind with zester/scoring tool. Place the strip in the sugar and toss to coat. Cut the cake into 6 sections. Place a 10 inch paper doily over the top of the cooled cake. The doily should have cut-outs that when sprinkled with powdered sugar, will make a pattern out of the sugar. Sprinkle the top with powdered sugar and carefully remove the paper doily. Plate the cake. Cut the orange rind strip into small sections that will curl and place it on or next to each piece of cake.

Note: May substitute soy vanilla yogurt for regular yogurt.

May substitute lemon rind and lemon juice for orange rind and orange juice. If you are looking to make this corn free, use guar gum instead of xanthan gum; make your own baking powder; and do not use powdered sugar.
Night-before Set-Up.

Preheat the oven to 325 degrees. Mix flour-blend, sugar and orange rind together. Cover and let set on the counter. Note: combining the flour, sugar and orange rind the night before, allows the oils from the rind to mix with the flour and sugar.
In a prep cup, measure xanthan gum, baking powder, baking soda, and salt. Cover. Note: The orange rind creates an acidic environment in the flour-sugar mixture which reacts with the baking powder and soda. It’s best to mix with the flour-sugar mixture just before combining the wet and dry ingredients.
In a second prep cup, combine the oil and orange juice.
Place the egg in a bowl on the counter to come to room temperature.
Put the yogurt on the counter to come to room temperature.
In the Morning

Spray your GF clay baker.
Combine the xanthan gum, baking powder, baking soda and salt with the flour-orange rind blend. Make a well in the middle.
In a separate bowl, combine yogurt, oil, orange juice, and egg. Pour the wet ingredients into the dry.
Mix until incorporated. Note: Batter will be tough if over-mixed.
Pour into clay baker and use an offset spatula to evenly distribute the batter.
Bake at 325 degrees for 30 min.

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