GLUTEN FREE Orange & Almond Cake Recipe & Tutorial | Bake-along! | Cupcake Jemma 

That was me! I will give myself a bonus! 👍🏻

Al

Can u share recipie? I want to know how u substituted egg.

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Jemma almost always uses 170°C for baking, so it's safe to preheat your oven to around that temperature.

isn't oranges becomes bitter because of boiling with seeds and white part underneath oranges? pls reply. I would love to make this cake.

@@anjalis1583 To be honest I didn't find this cake too bitter at all, just try you will love it ☺️

Thanks

I have made one with polenta. With a orange syrup that you pour over at the end. It is very delicious.

Good luck with making it

@@dennisreynolds3802 thanks😊💕

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Cointreau is the one I go to - fabulous!

The structure might be affected and taste won’t match what the recipe’s ingredients were adjusted to, but I don’t think it’d be too bad if you did so.

You'd have to alter the entire recipe when working with a gluten flour. In this recipe, the "rise" is from the eggs, but even with all the eggs (six), most almond cakes are accepted as somewhat dense. They still taste great because the nuts have a different structure. However, if you used AP flour or even cake flour, you would not want such a dense consistency. I suspect that by just substituting one-to-one, ground almonds to flour, you'd get a very wet but brick-like consistency. INSTEAD...when using a gluten flour, you'd want to create air pockets by creaming butter and sugar together first. In turn, because you've added butter, you'd want to decrease some of the wet ingredients, like either the eggs or the orange juice/goo, or both. You'd probably also want to add baking soda/baking powder. Anyway, it'd be an entirely different recipe, imho. You might search for an orange cake recipe or even a lemon pound cake recipe (I'm sure Jemma has one) and follow that recipe using regular AP flour. In the case of the lemon pound cake, you can always substitute orange juice/zest for the lemon 1:1. You can still decorate it the same way and even make that delicious looking syrup to soak the cake. Hope this is helpful.

Biscoff 🤤🤤🤤 she has made biscoff cookie cup cakes

Oooh we have just filmed this! In a couple of weeks it’ll be up!

To make a chocolate version, take out the same amount of almond meal as the amount of cocoa you will put in. E.G Take 1/4 cup of almond meal out and add 1/4 cup cocoa and stir together.

Unsalted :)

You can use salted butter as well if you don’t have unsalted. Just skip the additional salt in the recipe.

ELISABETH M same question 🤔

You just take out the pips. Blend it all :D

No bitter taste?

I made this with monk fruit and it’s 👍🏽

Yup! Everything but the pips 👍🏻

@@CupcakeJemma awesome! I'm going to make this for sure....my two favorite flavors... anything with orange with my favorite.. :)

Victoria Bey Almonds brown easily. Just lower your temp by 25 degrees and cook a little longer, depending on the size ; 5 to 20 min extra should do the trick. 😻

I would maybe use half all purpose and half polenta. It works really well but obviously isn’t gluten free

They are both the same thing

Jon Santiago make it and see it for yourself

No, as long as you follow the instructions and keep the yolks separated. A stabilizer is used for egg whites in recipes such as meringue to keep the shape of the whites after whipping. Since the whites are to be incorporated with the rest of the ingredients here to make a cake, it’s not crucial to have a stabilizer.

If you bake them in a greased cupcake pan with no paper case then I’d say bake them for about 20-30 mins. Check at 20 and add 1-2 mins at a time until they’re cooked x

CupcakeJemma such a sweet recommendation!!✨👀🙌🏻 I didn’t expect you to read my comment>_< and you even replied!!😭 what a deeam!! thank you from south Korea 🇰🇷

It was slightly bitter, but i liked that!