Gluten-Free Cake - Botanica's Gluten-Free Breakfast Cake - Rachael Ray Every Day

Botanica's Gluten-Free Breakfast Cake

This recipe is from Botanica in Los Angeles (botanicarestaurant.com). Opened by two former food writers, this former liquor store is a market and café by day, selling pastries and house-made dips, sauces, and spreads. At night, the lights dim, the market table gets cleared off and set for dinner, and natural wine flows instead of coffee.
Author:
Publish date:
cake for breakfast

Start to Finish: 1 hour

Servings: 8

Ingredients

Cake

  • 6 cups almond flour

  • 1 cup gluten-free all-purpose flour

  • 2 1/4 tsp. baking powder

  • 1 1/4 tsp. baking soda

  • 4 large eggs

  • 2/3 cup olive oil

  • 2/3 cup pure maple syrup

  • 2 tbsp. grated orange zest, plus 1 1/4 cups juice (from about 4 oranges)

  • 1 tsp. kosher salt

  • 1 tsp. pure vanilla extract

Roasted Strawberries

  • 1/4 cup white wine

  • 2 tbsp. pure maple syrup

  • 1 1/2 tsp. grated orange zest, plus 2 tbsp. juice

  • 1 1/2 tsp. grated lemon zest, plus 2 tsp. juice

  • 3 lb. fresh strawberries, hulled and halved

  • 1/4 tsp. ground star anise

  • 1/2 tsp. pure vanilla extract

  • Whipped cream or plain yogurt, for serving

Preparation

1. For the cake, arrange racks in the upper and lower thirds of the oven; preheat to 350°. Grease a 9-inch springform pan; line with a round of parchment paper. In a medium bowl, whisk both flours, the baking powder, and baking soda. In a large bowl, using an electric mixer, beat the eggs until just blended. Beat in the oil, syrup, orange zest and juice, salt, and vanilla. Add the dry ingredients. Beat until just blended. Pour into the pan. Bake on the upper rack, rotating halfway through, until a tester comes out clean, about 1 hour. Let cool in the pan on a wire rack. Release the sides of the pan; invert onto the rack. Peel off the paper. Turn right-side up. 

2. For the strawberries, in a 9-by-13-inch glass or ceramic baking dish, mix the wine, syrup, both zests and juices, strawberries, star anise, and vanilla. Cook on the lower rack, stirring often, until the juices coat the back of a spoon, about 45 minutes. 

3. Serve the cake with the strawberries and whipped cream.