Wednesday, January 2, 2013

0 Gluten Free Citrus Cake

I hope that everyone had a safe and enjoyable New Year's! For a work holiday potluck, I decided to bring a cake as a dessert filled with orange, lemon, and lime zest. It's topped with a mascarpone frosting. I've found that sometime gluten free cakes can dry out easily, which is why I love adding ingredients such as citrus to cakes. I've found they have the ability to add not only some bold flavors, but also moisture to cakes.  This recipe ended up being a great success when I shared it with co-workers, so I can be a great success for you all as well!

Active Prep Time 30 minutes
Bake Time  25 minutes

1 cup room temperature butter
1 ½ cup sugar
2 teaspoons vanilla
8 room temperature egg yolks
zest of 3 oranges
zest of 2 lemons
zest of 1 lime
1/4 cup orange juice
2 teaspoons xantham gum
2 teaspoons baking powder
1/4 cup potato starch
3/4 cup tapioca flour
1 cup sweet rice flour
3 oz mascarpone
¼ cup soft butter
1 ¼ cup powdered sugar
1 tsp vanilla
zest of 1 orange
zest of 1 lemon
zest of 1 lime


Preheat the oven to 350F. Line the bottom of a rectangular cake pan with parchment paper and grease the sides of the pan. 

In a large bowl, beat the butter and sugar until well combined. Stir in the vanilla, then whip in the egg yolks, juice, and zest. 

In a small bowl, combine the gum, powder, starch and flours. Gradually add the dry mix to the wet mix while constantly stirring. Pour the batter into the prepared pan, and bake for 25 minutes or until an inserted toothpick comes out clean. Let the cake set for 10 minutes, and then remove it from the pan and refrigerate it to chill it.

Meanwhile, whip the cheese and butter together until well combined. Gradually add the sugar until completely combined.Whisk in the vanilla and zests. Remove the cake from the refrigerator and frost.

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