I’ve been doing a lot of gluten-free baking lately in anticipation of Thanksgiving and Christmas. Today’s Orange Pear and Persimmon Cake is another recipe I experimented with for the holiday season. You might call this a test run for Thanksgiving or Christmas. Although I have some gluten-free quick bread recipes that I know I can make over the holidays (including a Pumpkin Coffee Cake), I really haven’t made too many gluten-free cakes. I’ve been practicing so I have some recipes to work off of in the weeks ahead.
When I came across this recipe on Betcha Can’t Eat Just One, it instantly caught my attention since it was gluten-free, and it was easy. Easy is always good, right? Well, that is, until I decided to fancy it up a bit for the holidays. I used to make a fruit torte that was topped with a design of fruit on top of it before baking. So, I decided to use this orange cake as the base, and decorate it with pears and fuyu persimmon slices. Fuyu persimmons are the squat, firmer persimmons that are in season right now, not the heart shaped hachiya persimmons that are soft.
Today is “reveal day” for Group B of the Secret Recipe Club, created by Amanda of Amanda’s Cookin. So far, everything I’ve tried for the Secret Recipe Club has come out really well, and I’ve had the opportunity to delve deeper into some blogs more intimately and get to know the person behind the blog. This club has grown so rapidly that Amanda has created four different groups that have a different reveal day during each month. I am part of Group B, hosted by Tina of Moms Crazy Cooking. The idea behind the Secret Recipe Club is to give bloggers the chance to try each other’s recipes without the other bloggers knowing it until everyone posts their results.
This month I was assigned to Katie of Betcha Can’t Eat Just One, who lives on the gorgeous West Coast of Vancouver Island, British Columbia, Canada. She loves to bake sweet treats, and has learned everything she knows from cookbooks and the internet. A mother of three children, she also teaches preschool (although right now, she’s taking an extended maternity leave to stay at home with her kids). Katie is quite the baker (something I am not) — she even made a gorgeous Croquembouche for Christmas Eve a few years ago.
I was pleasantly surprised to find a gluten-free category on Katie’s blog. Although I decided to make Katie’s Gluten-Free Whole Orange Cake for this month’s SRC, her Gluten Free, Vegan Fruit and Nut Crisps also looked intriguing, reminding me of Eli Zabar Raisin Pecan Crisps I’ve seen at the supermarket.
I shared a piece of this cake with my girlfriend and she gave it rave reviews…and my little guy gave this recipe a thumbs up. This recipe is definitely a keeper. Thanks Katie!
- 1 orange (use organic since you'll be eating the entire orange, including the peel)
- ¾ cup organic sugar
- 3 eggs
- 1 cup almond flour
- 1½ teaspoon gluten-free baking powder
- 2 pears, peeled, thinly sliced
- 1 fuyu persimmon, stem removed, thinly sliced
- 1 tablespoon organic sugar
- 1 teaspoon ground cinnamon
- ½ lemon
- 1 teaspoon lemon zest
- Preheat oven to 375 degrees.
- Place a piece of parchment paper on bottom of spring form pan. Spray sides and bottom of pan lightly with oil.
- In a saucepan, add enough water to cover the orange and bring to a boil. Simmer until the orange is soft, about 30 minutes. Let cool.
- Chop orange into chunks, remove any seeds, and place in a food processor. Process until smooth. Add sugar, eggs, almond flour, and baking powder. Process until well combined and smooth.
- Pour batter into prepared spring form pan.
- Arranged sliced pears and persimmon on top of cake.
- Mix together 1 tablespoon sugar and 1 teaspoon cinnamon. Sprinkle on top of fruit.
- Squeeze lemon juice and sprinkle lemon zest on top of fruit.
- Bake 25-30 minutes until toothpick comes out clean when poked in center of cake.