http://artofglutenfreebaking.com
Special Equipment Needed
-a stand mixer is nice but a hand mixer will do
-food processor
-12 C bundt cake pan
Ingredients
4 clementine or satsuma tangerine oranges (the little ones)
2 C Jeanne's Gluten-Free All-Purpose Flour Mix (or you can use finely ground almonds in place of the flour)
1/2 C (1.5 oz) unsweetened cocoa powder, sifted
1 tsp aluminum-free double-acting baking powder
1/2 tsp baking soda
1/2 tsp salt
5 large or extra large eggs
1 C granulated sugar
1 C semisweet chocolate chips (optional)
confectioner's sugar for dusting the cake (optional)
whipped cream for serving (optional)
extra tapioca flour and melted butter for the pan
Note: the first step, simmering the oranges in water, takes a little over an hour:
Place the UNPEELED oranges into a saucepan and cover with water. Bring to a boil, cover, and simmer gently until they are soft--about an hour. Drain in a colander and cool completely. I drain them and then put them in ice water to cool them quickly. Once they are cooled, place them (peels and all) into a food processor and pulse until smooth.
Preheat your oven to 350 degrees. Grease and flour your pan with the melted butter and extra tapioca flour.
In a medium bowl, mix together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In the bowl of a mixer fitted with the beater attachment, beat together eggs and sugar until light--about 5 minutes. Add the flour mixture and beat until just combined. Add the pureed oranges and beat until just combined. Make sure you scrape the bottom of the mixing bowl--I've found that some unmixed flour often finds its way down there. If you are using the chocolate chips, add them now and stir to combine.
Pour into your prepared pan. Bake at 350 degrees for 45 min to 1 hour or until a tester comes out clean.
Cool for 10 minutes in the pan. Remove it carefully to wire rack to cool completely. Serve plain, or dusted with confectioner's sugar, and/or with whipped cream on the side.
Enjoy!