Orange Almond Skillet Cake {Gluten-Free}
Adapted from Beard & Bonnet
Ingredients
- 1/2 cup granulated sugar, plus more to sprinkle on top
- 1/2 cup coconut sugar
- Zest from 2 whole oranges
- 2 large eggs
- pinch of salt
- 1 tsp vanilla extract
- 1 tbs bourbon
- 1/2 cup all-purpose gluten-free flour (I used [aflink u="http://amzn.to/1cdn5E6"]THIS[/aflink] one)
- 1/2 cup [aflink u="http://amzn.to/1dyhVmd"]almond meal[/aflink]
- 8 TBS (1 stick) of butter, melted
- 1/4 cup sliced almonds
- Orange slices (optional)
Instructions
- Preheat your oven to 350 degrees.
- Grease a cast iron skillet or a 9 inch cake pan. I used this cast iron pie dish. You're going to want to make sure that you grease your pan really well. I used butter.
- In a large mixing bowl combine your orange zest and both of your sugars and your salt. Using clean fingers, work the zest into the sugar until it becomes fragrant and slightly moist.
- Add in one of your eggs and whisk the mixture until everything is combined.
- Add in your second egg and whisk again.
- Add in your bourbon and vanilla and whisk together again.
- Fold in your gluten-free flour and your almond meal until it is combined really well and there are no dry pockets. If necessary, use your whisk.
- Once your flours are mixed in, add in your melted butter and whisk that into your mixture.
- Pour your batter into your well greased skillet or pan and top it with thinly sliced orange slices and your 1/4 cup of sliced almonds, Sprinkle the top with a bit of sugar and pop it into the oven.
- Bake for 25-30 minutes, or until the cake is golden brown and the edges are slightly crisped. You can do the toothpick test and check to make sure the center of your cake is cooked through. When a toothpick is inserted and drawn out it of the center of the cake, it should come out clean.
- Allow your cake to cool for 5-10 minutes. Using a butter knife, loosen the edges of the cake. You can now slice it up and serve it directly out of the skillet.
- Serve it warm or cool! Either way, it's delicious.
