With some extra vanilla added in, because everything is better with vanilla. I have great memories of going to this Portuguese bakery with an ex
I definitely wouldn’t call him a boyfriend guy. Their pastries were so flavorful and the texture was always spot on! I loved the simplicity of the presentation and ingredients as well. This recipe originated from a recipe for a Portuguese Orange Cake that I altered a bit to make gluten free as well as changed up the texture slightly. The original recipe calls for folded in egg whites at the end, but I only use egg yolks in this recipe to give a more dense and moist cake. If you plan on making this for a layered cake, I would suggest folding in the egg whites at the end. Otherwise, this recipe can be used for a simple square single layer cake topped with powdered sugar! I also added vanilla extract to make it more of that creamsicle flavor I simply love. Hope you enjoy it!
⅔ Cup Unsalted Butter, softened
1¼ Cups Granulated Sugar
4 Egg Yolks
4 Oranges (you will be using the zest and the juice)
2 Cups Gluten Free AP Flour
1 tsp Baking Powder
¼ tsp Sea Salt
2 tsp Vanilla
Powdered Sugar, for dusting
- Preheat oven to 350°F and lightly butter a square (8×8) baking pan.
- Separate the eggs, keeping only the yolks. Add the vanilla extract to the egg yolks and put aside.
- In a separate bowl, zest and juice oranges. Set aside.
- In another separate bowl, sift together the baking soda, flour, and salt. Set aside.
- In the bowl of a stand mixer, beat the egg yolks and sugar until light and fluffy.
- Slowly add in the egg yolks with the vanilla extract, one at a time. Mix until combined.
- With mixer on low speed, add zest and juice from oranges. The mixture will look curdled at first, but that is okay! It will come together once you add the dry ingredients in the next step.
- Slowly add in the dry ingredients, and mix until combined.
- Pour batter evenly into your prepared pan, bake for 35-40 minutes or until golden brown and set on top.