Naked Gluten Free Orange and Almond Cake with Cream Cheese Frosting
Gone are the days of the boring old orange and almond cake we’ve all eaten a thousand times! Try my new twist on this gluten free classic and fall in love all over again!
Servings Prep Time
4small cakes 30minutes
Cook Time
Servings Prep Time
4small cakes 30minutes
Cook Time
Cream Cheese Icing
  1. The quantities above will make 4 thin cakes that can be stacked on top of each other, which can then be decorated with lashings of cream frosting. Thus giving you a naked cake! You can, if you wish, only make it two cakes high, just directly halves the ingredients.
  2. Pre-heat your oven to 180 degrees Celsius and grease and flour 4 x 24cm spring form pans and set aside.
  3. In the bowl of a stand mixer place the softened butter and sugar. Beat together on high until light and fluffy.
  4. Add one egg at a time and beat thoroughly before adding the next. You want to incorporate as much air into the cake at this stage.
  5. Removing the bowl from the stand mixer, sift the gluten free flour into the bowl and follow with the baking powder, cardamom and almond meal. Add the zest and juices of both oranges before very gently folding together until everything is just incorporated.
  6. Split the batter into four and pour into your prepared tins. Place in the oven for 20 minutes. The cakes will be cooked when they start pulling away from the edges and a skewer inserted into the middle comes out clean. Allow to cool for 10 minutes before transferring to a wire rack to finished cooling.
  7. While they’re cooling pop a small saucepan over a low heat with the water and marmalade in it. Bring to a simmer for a few minutes, stirring continuously. Once the liquid has thickened slightly you can baste each of the cakes thoroughly with it. This will help seal in the moisture and keep each cake delicious and soft.
  8. Now pop your cakes aside, they’ll be OK left out on the bench top covered with a clean tea towel for up to 24 hours if need be. Otherwise store them in a tupperware container. Now let’s move onto the icing!
Cream Cheese Icing
  1. In the bowl of a stand mixer place the softened butter and half the icing sugar. Turn onto a slow speed and gently mix together. Once the sugar is starting to incorporate add the vanilla extract.
  2. Continue to beat, turning up to a high speed for a minute. Pause the mixer then add in the remainder of the icing sugar, again working your way from slow to high speed. Beat for an additional minute.
  3. Add a few blocks of your cubed softened cream cheese at a time and beat thoroughly after each addition. Continue until all cream cheese is in, then turn it up to full speed and beat for a solid minute.
Assembling the Cakes
  1. Place your first cake onto a cake stand or plate, if it’s domed slightly on top either slice a little off or simply it turn it upside down.
  2. Start ladling the cream cheese frosting onto the cake spreading right to the edges. You want a good solid layer of icing here, so don’t be stingy! Place your next cake upside down on top and squish down slightly.
  3. Continue with your layers until you get to the top. Finish with a thick layer of cream cheese all over top. Now using a spatula start spreading extra cream cheese into the gaps caused by the edges of the cakes. Use the edge of the spatula to scrape the excess off, this will give you the naked look. It’s completely customisable here, so add as little or as much icing on the sides as you like.
  4. Finish off with a sprinkling of slithered almonds, an extra grate of orange zest or a sprinkle of cardamom! Enjoy!
Recipe Notes
  • If you’re short on oven space you can cook two cakes at a time, the batter will sit for a short while with no problems. Or even simply split the batter into two cakes and cook for an additional 5-10 minutes. Once the cakes have cooled you can cut them in half to create your four layers.
  • If you are cooking all 4 at once be sure to swap the cakes around in the oven at the half way point (especially if they’re across two shelves). This will stop them from burning on the bottom.
  • You can customize the taste of your cream cheese frosting even further by adding little extras, like a teaspoon of citrus zest or an extra sprinkle of cardamom!
  • This gorgeous cakes stays moist for several days! Just keep it in an air tight Tupperware container.
  • For a more decadent dessert serve with lashings of thickened cream or gluten free custard! Trust me, you won’t be sorry!