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Gluten-Free Blood Orange and Almond Skillet Cake
{Gluten-Free} Blood Orange and Almond Skillet Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 7 tbsp butter, divided, at room temperature
  • ½ cup sugar
  • ½ cup Cup4Cup Gluten-Free Flour (or your favorite flour blend)
  • ½ cup Almond Meal (I used Bob's Red Mill)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 3 eggs, at room temperature
  • 1 tsp vanilla extract
  • ¼ cup whole milk
  • zest from 1 blood orange
  • zest from ½ lemon
  • 3 blood oranges, skin cut off and sliced into ¼" rings
  • Confectioner's sugar, for dusting
  1. Heat oven to 375 degrees F
  2. Melt 1 tbsp of butter in a 9" cast iron skillet and swirl to coat sides. Remove from fire and set aside to cool slightly
  3. Whisk flour, almond meal, baking powder, baking soda and salt together in a bowl and set aside
  4. Cream remaining 6 tbsp butter and sugar together in a stand mixer with paddle attachment or in a mixing bowl with a hand mixer until light and fluffy, about 5-7 minutes
  5. Add eggs, one at a time, beating well and scraping the sides, if needed, after each addition and then add in vanilla extract
  6. Add the flour in slowly and mix on medium speed for about 1-2 minutes before adding in milk and mixing for another 2-3 minutes until well incorporated
  7. Add in blood orange zest and lemon zest and mix on low to distribute
  8. Arrange blood orange slices onto base of the cast iron skillet and carefully spread batter evenly over the orange slices in the skillet
  9. Place skillet in the oven and bake for 30-35 minutes, until top is golden brown and toothpick comes out of the center dry
  10. Cool for about 10 minutes and invert carefully over a baking rack to cool completely
  11. Sprinkle with confectioner's sugar, slice, serve and enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/gluten-free-blood-orange-and-almond-skillet-cake/