GF Rosemary Orange Layer Cake
GF Rosemary Orange Layer Cake
What I love about GF Rosemary Orange Layer Cake
This Rosemary Orange Cake is absolutely divine and so perfect for the holiday season! It’s insanely moist, full of flavour and beautiful in presentation. It’s a gluten-free, grain-free rosemary orange cake that is layered with an orange cream cheese, mascarpone frosting that is to die for! It’s super easy to make and can be ready in less than an hour; less than 45 minutes even! So, if you have gluten-free folks in your circle and need a good dessert recipe for this holiday season, save this one for later! Everyone will love it and nobody would even know that it's gluten-free!
What you will need to make GF Rosemary Orange Layer Cake
Here’s a list of ingredients that you will need:
For the Rosemary Orange Cake:
Eggs - You will need 3 medium-sized eggs for this recipe.
Sugar - You will need a little granulated sugar for the cake and then a little powdered sugar for the frosting. Or, you can use your favourite 1:1 substitute for sugar.
Olive oil - Adding olive oil to cake makes it just so moist and delicious!
Sour cream - Sour cream also makes the cake moist but gives it a really nice crumb as well.
Rosemary - You will need to use fresh rosemary for this cake. I do not recommend using dried rosemary. Fresh rosemary gives a unique flavour and adds these beautiful flecks of green into the cake.
Oranges - You will be adding both the zest and juice from a naval orange into the cake batter for the best flavour!
Almond flour - I love baking with almond flour because it is naturally gluten-free, grain-free and lower in carbs.
Tapioca flour - Tapioca flour is also naturally gluten-free and grain-free and when paired with almond flour, it makes the most perfect gluten-free flour blend.
For the orange cream cheese frosting:
Cream cheese - You will need 2x 250g bricks of cream cheese softened to room temperature so they are easy to whip into frosting.
Mascarpone cheese - The mix of cream cheese and mascarpone cheese makes the most delicious, creamy, silky frosting and I just love it. Mascarpone cheese can be found at your local grocery store with the regular cheeses or possibly in the specialty cheese section.
Powdered sugar - We use powdered sugar in frosting because it sort of “disappears” into it without leaving grains like granulated sugar would.
Oranges - You will need one more orange for a little zest and juice for the frosting as well. This frosting… I’m telling you, it’s so good! It tastes like orange creamsicle.
Plus, you will need a few pantry basics:
Vanilla extract
Baking powder
Baking soda
Salt
GF Rosemary Orange Layer Cake
GF Rosemary Orange Layer Cake
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 1/3 cup olive oil
- 1/4 cup sour cream
- zest of 1 naval orange
- 2 tbsp fresh squeezed orange juice
- 1 tsp vanilla extract
- 2 tbsp finely chopped rosemary
- 2 cups almond flour
- 1 cup tapioca flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- *optional* orange slices and rosemary sprigs, for garnishing
- 2 x 250g bricks cream cheese, at room temperature
- 275g tin mascarpone cheese
- 1 tsp vanilla extract
- 1 cup powdered sugar
- zest of 1 naval orange
- 1 tbsp fresh squeezed orange juice
Instructions
- Preheat the oven to 350F and butter and line 2 x 8 1/2" round cake pans with parchment paper. Set aside.
- In a medium-sized mixing bowl, whisk the eggs and sugar until combined.
- Add the olive oil, sour cream, orange zest, orange juice and vanilla and whisk again until combined.
- To the same bowl, add the chopped rosemary, almond flour, tapioca flour, baking powder, baking soda and salt and mix with a spatula or wooden spoon until completely combined.
- Pour the batter evenly into the two prepared baking pans and bake for 25-27 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.
- Make the frosting: in the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese bricks and beat on medium speed for 2 minutes.
- Then, add the mascarpone cheese, vanilla extract, powdered sugar, orange zest and orange juice. Beat again on medium speed for 2 minutes or until light and fluffy, scraping down the sides of the bowl with a spatula as needed.
- Frost the cake: lay down one layer of cake and then add frosting, spreading it evenly on top and out to the edges. Next, add the second layer of cake and then frost the entire cake on all sides with the remaining frosting. Garnish with thinly sliced oranges and rosemary sprigs if desired and serve!
