Gluten Free Orange Apricot Yellow Cake with Orange Cream Frosting
Decorated r/w/b for the 4th of July =o)
Cake stars originally seen here:
http://keyingredient.com/recipes/31825/sylvias-berry-flag-cake/
Yields: 9-12 servings
| A rectangular cake pan that's 7 by 11 inches. | |
| 1 1/4 | c white rice flour |
| 1/2 | c tapioca flour |
| 1/4 | c potato starch |
| 1 | tsp baking powder |
| 1 | tsp baking soda |
| 1/2 | tsp salt |
| 1 | c sugar |
| 1/2 | tsp xanthan gum |
| mix well | |
| 1 | c milk |
| 2 | eggs, plus 1 extra egg yolk |
| 1/3 | c canola oil |
| 1 | tsp orange zest |
| 1 | tsp vanilla extract |
| 1/8 | c orange juice |
| 2 | tbsp apricot spread |
| For the frosting: | |
| 2 | cups powdered sugar |
| 3.5 | tbsp butter |
| 2.5 | tbsp orange juice |
| .5 tbsp water | |
| 1/2 | tsp vanilla extract |
For the cake:
combine all flours, starches, baking powder/soda, xanthan gum and salt in a large mixing bowl; mix well. Then add the cup of milk, all of the eggs, canola oil, orange zest, vanilla extract, and apricot. Then mix these ingredients until no longer lumpy.
Bake cake in greased rectangular cake pan for a total of 30 minutes at 350 (First bake for 20 minutes uncovered, then remove, cover with aluminum foil and bake for 10 more minutes).
Allow the cake to cool completely for an hour.
If you want to make the cake stars, remove the top of the cake, so that it’s a flat rectangle (you’ll use these cake scraps to make the stars, so be sure to do it gently :). Use a cookie cutter to cut the cake scraps into star shapes. Dust them with powdered sugar.
When the cake is cooled completely, you can frost it/decorate it with strawberries and blueberries.
For the frosting:
Basically, start by adding the butter and the powdered sugar to a large mixing bowl, add the orange juice, mix, then add the water and vanilla extract. Mix until no longer lumpy. This makes a very thin layer of frosting for the cake; double the recipe if you like more frosting on your cakes.
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