After a few days in the 80s last week, guess what’s going today? You are right, it is snowing again! We expect 5 inches of snow tonight. I was sure it wasn’t over yet…. Global climate change? More like global climate chaos. And what do I do? I bake again. Both last cakes, the stout chocolate cake and the Gugelhupf, I took to work, and they were gone in 60 seconds. This time I am only making a small one, a gluten-free one, for a friend of mine who was recently diagnosed with gluten intolerance. It is one of my favorite cakes, gluten free or not --- with quinoa flour, hazelnut flour and orange zest it just has a luxurious flavor and texture.
Hazelnut orange quinoa pound cake
- 6 TB of butter, at room temperature
- 2 large organic free-range eggs
- 1/3 cup plain low-fat yogurt
- zest of one organic orange
- juice of 1/2 orange
- 1/3 cup hazelnut flour
- 1/3 cup quinoa flour
- 1/3 cup brown rice flour
- 1/2 cup organic cane sugar
- 1 teaspoon baking powder
- 1/4 teaspoon Fleur de sel
- 1 teaspoon pure vanilla extract
- Confectioner’s sugar
Preheat the oven at 350 F. Spray a small round bundt cake pan with baking spray. In a bowl, mix the different flours, the baking powder, and the Fleur de sel. In the bowl of a stand mixer fitted with a paddle, cream the room temperature butter with the sugar until creamy and fluffy (placing a stick of butter in the microwave for 15 seconds brings it to the right consistency if you take it right out of the fridge). Add one egg at a time, waiting until the first one is well incorporated before adding the second. Add in the yogurt, vanilla orange zest and orange juice. Add the dry ingredients and mix until well. The dough will be a bit sticky.
Fill the bundt cake pan with the dough (it will be about 3/4 full) and bake the bundt cake for about 35-40 minutes, or until the blade of a sharp knife inserted in the middle of the cake comes out dry. Let cool for 5 minutes before unmolding, leaving the cake to cool on a rack. To serve, dust with confectioner’s sugar.