Allergy-Free… Uhm, Orange Cake?
August 29, 2007 by Aisa
Filed under Allergy-Free, Cakes
LOL well, what else do you call a cake flavored with orange zest? 
Dad gave it a 10, but Dad is Dad, so I waited for the verdict from the kids… Paco gave it a 9.5. Hey, that works for me. And mum loves it. So I guess you could say it’s another success. Happy!
1/2 cup wheat-free baking mix
1/2 cup almond meal/flour
1/2 cup rice flour
1/2 cup tapioca starch
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup oil
1 cup sugar
4 1/2 tsp Ener-G Egg Replacer + 6 tbsp warm water (= 3 eggs)
2/3 cup rice milk
1/4 cup fresh orange zest
Preheat the oven to 350 degrees. Grease a loaf pan and set aside.
Combine mix, flours, starch, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, whisk together oil and sugar. Add the egg replacer and milk, followed by half of the flour mixture at a time. Fold in the zest.
Pour into prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Leave to cool in loaf pan for at least an hour before turning out and serving.
Note: You most definitely want to fold in the orange zest, trust me. You don’t want to whisk it in, because the zest catches on the whisk and you’ll spend some time un-tangling it off. You don’t want to waste one bit of that zest. 
I’ll give it 9 1/2 out of 10.
Awesome Ats, I give it a 9 1/2 out of 10
I really like it I’ll give it a 9 1/2 out of 10 (it is really yummy)
That was one of the best experiments ever, Ais. Thanks!
I just made this cake. It has a nice delicate orange flavor. It looks great, too. Perfect “cake-like” texture. The only thing was that we had to bake it for probably 15 minutes longer than you stated. It got really brown on the top while it was still liquid inside. We covered it with foil to finish cooking. I think next time I would lower the tem. and cook longer.