Orange Cake - Keke ārani (Gluten-free and Dairy Free)
A moist, gluten-free and dairy-free cake with whole orange puree.
Servings 12 slices
Equipment
- 1 x 19 cm or 20 cm spring-form cake tin
Ingredients
Gluten-free Orange Cake - Keke Ārani Wīti-Kore
- 2 whole ārani (oranges, medium size)
- ¼ C (60 ml) noni (oil, neutral)
- ½ teaspoon tote (salt, fine)
- 1 tablespoon hinamona kuoro (ground cinnamon)
- 1 tablespoon (15 ml) wanira (vanilla)
- ¾ C (60 g) kokonati pūtī (desiccated coconut)
- ½ C (60 g) puehu kānga (cornflour)
- 1 ¼ C (150 g) peru oneone (almond meal)
- 2 teaspoon pēkana paura (baking powder)
- 3 hēki iti (small eggs, size 6)
- 1 ¼ C (275 g) huka one (caster sugar)
Cinnamon Icing - Pani Reka Hinamona
- 100 g pata kūteretere (softened butter). You can use 100g of olivini (dairy free spread) here if you want the icing to be dairy free too.
- ⅓ C (55 g) puehu huka (icing sugar)
- 1 teaspoon hinamona (cinnamon)
- 1 teaspoon wanira (vanilla)
Decorations - Ngā Whakarākei
- 200 g rahipere (raspberries)
- ¼ C kākano pamakaranete (pomegranate seeds)
- 1 tablespoon kiri ārani (orange zest, finely grated)
Instructions
Boil the Oranges:
- Add the ārani (oranges) to a pot and cover with water. Add the lid upside down so the ārani stay submerged under the water as they cook.
- Boil the ārani (oranges) for 1 hour over medium-high heat.
Puree the Cooked Oranges:
- Once the ārani (oranges) are cooked, remove them from the water. Chop them in to chunks and allow to cool for 10 minutes.
- Then add them to a tāwhirowhio (food processor) or a blender and process in to a smooth puree. For another option, add the chopped ārani (oranges) to a bowl and puree them with a stick blender.
- Add the noni (oil), tote (salt), hinamona (cinnamon) and wanira (vanilla) in to the orange puree. Process or blend until it is all combined.
- Tip the puree in to a small bowl and leave it aside to cool.
Process the dry ingredients:
- Add the kokonati pūtī (desiccated coconut), peru oneone (almond meal) and puehu kānga (cornflour) in to a food processor or a blender.
- Pulse the ingredients around 4-5 times to create a fine powder. Note: This step can be skipped if you want to, I just love the texture it creates in the keke (cake).
- Tip the dry ingredients in to a small bowl, stir in the pēkana paura (baking powder) and leave it aside.
Preheat the Oven:
- Pre-heat your oven to 150 °Cbake setting or 140 °C fan bake setting.
- Grease a 19cm or 20cm spring-form cake tin and line with baking paper on the base and sides.
Whip the Eggs and Sugar:
- In to a large bowl, add the hēki (eggs) and huka one (caster sugar).
- Whip it on high for 5 to 7 minutes until light in colour and fluffy. The mixture should be able to hold a figure 8.
Add the Dry Ingredients:
- Add all of the dry ingredients and the pēkana paura (baking powder) in to the egg mixture, no sifting needed. Āta whētuihia (fold it gently) until it is all combined.
Mix in the Orange Puree:
- Add half of the cooled orange mixture and fold it in gently.
- Add the second half of the orange mixture and fold it in until everything is combined.
Bake the Cake:
- Pour the batter in to your prepared cake tin and bake for 1 hour.
- Note: If the cake is browning too much after 40 minutes of baking then cover the cake tin with a tray. This stops the browning and allows the moisture to remain in the cake.
- Remove from the oven and release the sides from the keke (cake).
Cool the Cake:
- If you want to serve it warm, allow it to cool for 10 minutes and serve it with aihikirīmi (ice cream) or miraka tepe (yogurt).
- If you want to decorate it like I did, follow the next steps. Leave it to cool for 15-20 minutes upright and then flip it on to a cooling tray to completely cool.
Make the Cinnamon Frosting:
- As the keke (cake) cools, make one quantity of my Cinnamon Buttercream.
Decorate the Cake:
- Spread the pani reka hinamona (cinnamon buttercream) all over the keke (cake).
- Now arrange the fresh rahipere (raspberries) on top.
- Sprinkle over kākano pamakaranete (pomegranate seeds) and grate over the kiri ārani (orange zest). Serve and enjoy.
Store the Cake:
- Store this keke (cake) in a sealed container in a cool place. It will develop in flavour as it sits and in my opinion is even better a few days after it is baked. It will keep well for up 5 days.
- In the hotter months you can store the decorated and uncut cake it in the refrigerator but bring it room temperature before eating. Once it is cut, don't keep it in the fridge as the cake will dry out.