The Recipe of the Week: Gluten-Free Pecan Spice Cake

My Publicist, Ted, brought me some pecan flour and pecan oil from one of his clients, Oliver Farms. So I decided to convert my Orange Rosemary Olive Oil Cake recipe for a Hanukkah party. The hostess is gluten-free, so why not make it gluten-free since the pecan flour is gluten-free? I added my favorite gluten-free flour by Caputo. It was absolutely delicious. I wanted to share it here. Enjoy, and let me know how you like it.

Serves 8-10

Ingredients:

1 cup fresh orange juice + zest of 1 orange

1 teaspoon fine salt

3 large eggs, room temperature

1¼ cups whole milk

1 ½ cup sugar

¼ cup maple syrup

1 cup pecan oil, plus 1 teaspoon for greasing the pan

2 teaspoons finely chopped fresh rosemary leaves, divided

1 cup gluten free flour ( I like Caputo brand)

1 cup pecan flour

½ teaspoon baking soda

½ teaspoon baking powder

Icing:

1 cup powdered sugar

The juice of one lemon

To Prepare:

Preheat oven to 350 degrees F.

Grease a 10” Bundt pan with oil. Reduce the orange juice and orange zest over medium heat to ¼ cup in a nonreactive saucepan. Add salt and rosemary, stir, and let cool. In a standing mixer fitted with a paddle attachment, beat eggs in on high for 1 minute until frothy. Add sugar to the eggs. Continue mixing until fluffy, then add milk, maple syrup, oil, reduced orange juice mixture. Mix for 1 minute until well blended. Mix in the flours, baking soda, and baking powder until well combined and smooth.* Note that the batter will appear very soupy. This is the way it’s supposed to look. Pour the mixture into the oiled cake pan. Bake for 1 hour. The toothpick should come out clean when baked. Place on a rack to cool. Run a knife around the edges and place it on a plate. Mix the powdered sugar and the lemon juice. Glaze the cake. The cake will last 3 days, covered on the counter.