Instant Pot Orange Cake - Gluten Free
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1
Separate an egg and use an electric hand mixer to beat the white until soft peaks form. Set aside.
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2
Dump some granulated sugar and margarine into a large mixing bowl.
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3
Beat with an electric hand mixer until well combined. Add an egg yolk and orange juice.
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4
Beat again with electric hand mixer until well combined.
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5
Measure in some gluten free flour, meringue powder, baking powder, salt, almond milk and orange zest. Beat.
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6
Fold in the egg white that you had set aside earlier just until combined.
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7
Grease and flour an Insant Pot cake pan.
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8
Scrape batter into a prepared cake pan.
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9
Cover cake and seal with tinfoil.
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10
Pour 1 1/2 cups of water into Instant Pot. Lower cake on trivet into Pot.
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11
Place lid on Instant Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 50 minutes.
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12
Once Pot is done cooking, allow it to Natural Release for 20 minutes before venting. Remove cake and tinfoil.
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13
Allow the cake to cool in pan for about 10 minutes before inverting onto cooling rack.
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14
Once cooled transfer cake to serving plate.
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15
Frost with Betty Crocker Vanilla frosting or homemade icing.
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16
Top with more orange zest.
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17
Granish with orange slices.
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18
Slice.
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19
Serve.
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20
Enjoy!
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