Finally, here’s my recipe for Clementine Olive Oil Pound Cake.  I know, I know – it’s not like me but – I’m posting my first recipe.  This was discovered around Christmas 2009.  We had never really had a delicious pound cake that was free of all of our allergens before.  I was thrilled.  Our daughter, not so much as she prefers anything chocolate, double or triple chocolate to be exact!

I premiered this recipe for Clementine Olive Oil Pound Cake at one of our Allergy Meetings where we had guest speaker Allergic Girl (Sloane Miller) of Please Don’t Pass the Nuts and it was a hit.  You may also substitute any mandarin orange and this recipe will be just as good.

Allergen Free Clementine and Olive Oil Pound Cake
Recipe ©2009 by Heidi Bayer all Rights Reserved
Inspired by CafeFernando.com

1 Cup Brown Rice Flour

½ Cup Corn Flour

¼ Cup Tapioca Starch

¼ Cup Glutinous or White Rice Flour

½ Tsp Baking Soda

1 tsp Crème of Tartar

¼ tsp Crème or Tartar for oil mixture

1 TBSP Rice Protein Powder

1 tsp Calcium Powder

Pinch of Salt

1 Cup Sugar

½ tsp Xanthan Gum

2/3 C Extra-Virgine olive oil

2 tbsp Clementine zest

1 Cup Apple Sauce (as egg replcer)

1 Cup Clementine Juice

(Depending on size and juicy-ness you may go through 5 – 10 clementines)

Preheat oven to 375 degrees (or 350 with convection). Grease and flour one 12 x 4 inch loaf pan – or two smaller pans (I prefer the smaller pans).

Sift together flour, baking powder and salt into a large bowl. In another bowl combine sugar, and clementine zest, mixing with your clean hands to extract oil from the zest. Add olive oil and mix on high speed until combined, add the reserved ¼ tsp crème of tartar to this mix, and continue, add the applesauce until mixed well. Add 1/3 of the flour mixture and mix on slow speed, add half of the Clementine juice and continue mixing, alternate flour and juice until well combined.  At the final stage, add the Xanthan Gum – do not overmix.

Pour batter into prepared pan (or pans) – Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Remove cake from the oven, wait 10 minutes for it to cool down and then remove from the pan.

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2 Responses to Allergy Free Clementine Olive Oil Pound Cake

  1. Nice – some of the allergy-free recipes actually sound nicer than the normal recipes but maybe that’s just me!
    I don’t have allergies but will try this one anyway!
    Ciao

    http://scarletsculturegarden.wordpress.com

  2. I hope you do – you won’t be disappointed! I used this recipe for hostess gifts and the hostesses had no idea they were cholesterol free! Thanks for writing.

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