ORANGE AND COCONUT CAKE WITH RICOTTA FROSTING (GLUTEN-FREE)

Orange and Coconut Cake with Ricotta Frosting (Gluten-free)

A couple of nights ago I dreamt that I decided to start a weekly feature here on Lucullian, Gluten-free Fridays, and when I woke up I thought that it was a pretty good idea so I have decided to follow my dream for once even though in this case it is not a dream dream but just a dream. At least I will try. Gluten-free baking and cooking has interested me almost since the beginning of my blogging career, don’t ask me why because no one in this family suffers from gluten intolerance, I just find it an interesting challenge to bake without gluten and so much of what I normally cook is naturally gluten-free. I am no expert of course and I might slip sometimes (hopefully not) but I have noticed that I have a lot of gf readers. My family eats my gluten-free cakes without even noticing the lack of normal flour and they are pretty picky so I think we can safely make gf cakes for anyone. And if you still don’t dare to try it, you can usually substitute the flour substitute in my baking with normal flour.
So here we go: Gluten-free Friday #1! This cake is a nice dense cake that you imbibe with an orange syrup and, if you feel like it, decorate with an orange and ricotta frosting. I also added thin strips of candied orange peel on top.

Orange and Coconut Cake with Ricotta Frosting (Gluten-free)

ORANGE AND COCONUT CAKE WITH RICOTTA FROSTING (GLUTEN-FREE)

cake:
4 eggs
200 ml/0,85 cup sugar
100 g/3,5 oz butter, salted and melted
125 g/4,4 oz fresh ricotta
150 g/5,3 oz almond flour
200 ml/0,85 cup rice flour
100 ml/0,42 coconut, grated. Fresh is best but dehydrated works as well
1 tsp baking powder


syrup:
5 oranges, the juice of. If the oranges are small, squeeze more
50-100 ml/1,75-3,5 oz sugar, it depends on how sweet the oranges are


frosting:
fresh ricotta
fresh orange juice
confectioner’s sugar


– Whip eggs and sugar fluffy, add butter and ricotta and mix well.
– Add rice and almond flour together with baking powder and the coconut and stir until perfectly mixed.
– Put the batter in a greased cake tin and bake in a pre-heated oven (175°C/350°F) for 25-30 minutes or until it ready. Always best to do the toothpick test!
– While the cake is in the oven you prepare the orange syrup by simmering the fresh orange juice with the sugar until it has a syrupy feel.
– When the cake is ready, put it on a plate and make a lot of small holes or small cuts all over it. Then proceed to pouring small amounts of the orange syrup over the surface, trying to get it down the holes and cuts. I sometimes use a syringe without the needle to really get the liquid where I want it. When all the syrup is absorbed, leave it to cool down.
– Make the frosting by whipping the ricotta with a couple of tblsp of fresh orange juice and as much confectioner’s sugar yo need to get the consistence you like. Go careful with the juice, better to add a little at a time.
– Spread out the frosting over the cake and top with whatever you feel like, I used thin strips of candied orange peel.

Orange and Coconut Cake with Ricotta Frosting (Gluten-free)

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