After all the rich, chocolatey and nutty cakes of Christmas, I made this very moist Low FODMAP Orange Cake with Cinnamon Whipped Cream. Even though my New Year’s goals don’t include eating cakes, this one was so moist and fluffy and full of flavour that I must admit I ate just a bit too much of it. Lucky, with no symptoms consequences. Speaking of it, this cake is Low FODMAP at one slice out of twelve.
- unlike most of gluten free cakes, this one is very moist.
- gluten free, using plain gluten free flour and ground almonds.
- Low FODMAP in one slice out of twelve.
“A very moist gluten free cake”
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
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INGREDIENTS FOR AN ORANGE CAKE WITH CINNAMON WHIPPED CREAM (Low FODMAP):
for the cake:
200 g butter, softened
4 eggs
1.5 oranges – finely grated zest only
200 g caster sugar
125 g gluten free plain flour and 125 g ground almonds
50 g homemade orange candied peel
2 tsp baking powder, gluten free if needed
for the whipped cream, served on the side:
300 ml double cream
½ tsp good quality ground cinnamon
2 tbsp icing sugar
Equipment needed:
round tin
baking paper
hand mixer
spatula
whisk
INSTRUCTIONS TO PREPARE AN ORANGE CAKE WITH CINNAMON WHIPPED CREAM:
This recipe is loosely based on Rachel Allen’s orange cake recipe, with few adjustments.
First preheat the oven to 170 degrees C (fan setting), then butter the sides of the cake tin and line the base with baking parchment. On the sides of the tin simply sprinkle evenly some gluten free flour so the cake won’t stick.
Using a hand mixer, cream the butter until soft in a large bowl. Add the sugar and beat until the mixture is light and fluffy. Gradually add one egg at a time to the creamed butter mixture, beating all the time.
Afterwards beat in the orange zest, then sift in the gluten free flour, add ground almonds, homemade orange candied peel and baking powder and fold in to combine.
Place the mixture into the prepared cake tin, then bake for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean.
When the cake is ready, remove from the oven and let it stay in the tin for 5 minutes.
Remove the cake from the tin, peeling away the baking parchment, then transfer to a serving plate. I do that with two plates, placing one on top of the cake and tipping up side down carefully. Because cake is then bottom side up, I place another plate on the top and tip it up side down again, which is really bottom side down again.
Make the cinnamon whipped cream. Whip all of the double cream with a whisk, when it is half way ready, add sugar and cinnamon and continue whipping until you have soft peaks. Try not to over beat it or you will have a sweet, cinnamon butter!
Print Recipe
Find a printable recipe card below:
Orange Cake with Cinnamon Whipped Cream (Low FODMAP)
Equipment
- round tin
- baking paper
- hand mixer
- spatula
- whisk
Ingredients
- for the cake:
- 200 g butter softened
- 4 eggs 1.5 oranges - finely grated zest only
- 200 g caster sugar
- 125 g gluten free plain flour and 125 g ground almonds
- 2 tsp baking powder gluten free if needed
- for the whipped cream served on the side:
- 300 ml double cream
- ½ tsp good quality ground cinnamon
- 2 tbsp icing sugar
Instructions
- This recipe is loosely based on Rachel Allen's orange cake recipe, with few adjustments.
- First preheat the oven to 170 degrees C (fan setting), then butter the sides of the cake tin and line the base with baking parchment. On the sides of the tin simply sprinkle evenly some gluten free flour so the cake won't stick.
- Using a hand mixer, cream the butter until soft in a large bowl. Add the sugar and beat until the mixture is light and fluffy. Gradually add one egg at a time to the creamed butter mixture, beating all the time.
- Afterwards beat in the orange zest, then sift in the gluten free flour, add ground almonds and baking powder and fold in to combine.
- Place the mixture into the prepared cake tin, then bake for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean.
- When the cake is ready, remove from the oven and let it stay in the tin for 5 minutes.
- Remove the cake from the tin, peeling away the baking parchment, then transfer to a serving plate. I do that with two plates, placing one on top of the cake and tipping up side down carefully. Because cake is then bottom side up, I place another plate on the top and tip it up side down again, which is really bottom side down again.
- Make the cinnamon whipped cream. Whip all of the double cream with a whisk, when it is half way ready, add sugar and cinnamon and continue whipping until you have soft peaks. Try not to over beat it or you will have a sweet, cinnamon butter!
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