A question arose over breakfast with my sister a few weeks ago: “What came first the colour or the fruit?”
O is for Orange Drizzle Cake. A quick search and we knew the answer, the colour was named after the fruit; before the colour orange there was the very true descriptive “red-yellow.”
This orange drizzle cake is inspired by the fruit too, and Mary Barry’s recipe in the cookbook Everyday Recipes. Her recipe is not gluten-free, mine is. She describes the cake as a cross between a drizzle cake and a Victoria sponge.
Gluten-Free Orange Drizzle Cake
makes 9″ layer cake
Gather (for cake):
- 1 cup granulated sugar
- zest from 1 orange (about 2 tsp)
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 tsp vanilla
- 1 1/2 cups white rice flour
- 6 tbsn tapioca starch
- 6 tbsn potato starch
- 1/2 cup sweet rice flour (also called glutinous rice flour)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 scant tsp xanthan gum
- 3/4 cup buttermilk
- 3/4 cup orange juice (juice one orange and top up with water to make 3/4 cup)
Method (for cake):
- Prep two 9 ” cake pans and line with parchment paper. (8″ cake pans may be used, adjust baking time)
- In large bowl combine white rice flour, starches, sweet rice flour, baking powder, baking soda and xanthan gum. Whisk to fully combine.
- Put sugar in separate mixing bowl, add the orange zest to the sugar and blend well with mixer.
- To orange/sugar mixture add oil and mix until light and fluffy. Add eggs one at a time, beating well after each. Add vanilla.
- Scrape bowl before adding 1/3 of flour mixture, blend. Add buttermilk. Blend.
- Add another 1/3 of flour mixture, blend. Add orange juice and blend.
- Scrape bowl and add final 1/3 of flour mixture. Mix until combined.
- Divide batter between two prepared pans. Tap on counter to remove air bubbles. Bake in preheated 350F oven for 25 – 30 minutes or until toothpick comes out clean. Allow to cool for few minutes in pan, then remove to rack, removing parchment paper.
Meanwhile prepare drizzle, which you want to pour over one layer (this will be top layer) while still warm. Place cake on rack over baking sheet to collect excess glaze.
Gather (for drizzle):
- juice of 1/2 orange
- zest of 1/2 orange
- scant 1 cup icing sugar
Method (for drizzle):
- Whisk together juice, zest and icing sugar. Pour over one cake layer, using offset spatula to spread to edges if necessary.
Allow the cakes to cool completely before final assembly. Once cooled, place unglazed cake on platter, top with orange buttercream, carefully place glazed cake layer on top of buttercream (glazed side up).
Gather (for buttercream):
- 2 tbsn unsalted butter, softened
- zest from 1/2 orange (about 1 tsp)
- 1 cup icing sugar
- 2 tbsn orange juice (more or less to reach desired consistency)
Method (for buttercream):
- Cream together butter and orange zest until light and fluffy. Add icing sugar, adding orange juice as needed a bit at a time, until it reaches an easily spreadable consistency.