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angel_jd1

Review Of: Valencia Orange Cake From Starbucks

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I did have one employee try to give me the one from the display case. At another store the employee told me they were not gluten free if not in the package (I've started just asking for them wrapped to minimize confusion). I didn't try to make the distiction between "not gluten free" and "at risk for contamination".

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I did have one employee try to give me the one from the display case.

At one of the locations on Saturday that was out of them, there was one cake in the display case, unwrapped. The woman told me that they were not allowed to sell the one in the case. (I didn't ask, she volunteered that information).

I thought--kudos to them! :)

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Perhaps I've been gluten-free for too long, but 290 calories for cake is really pretty reasonable. I can't recall ever seeing a slice of cake in my pre-gluten-free days that was less than that (unless it was clearly a reduced-calorie "diet" food).

It depends....there are many complaints from recovered Celiacs about gaining too much weight and there's only one way to do that....by eating too many calories. I always think I am blessed that I cannot eat the majority of mainstream food that most of America likes to consume. It's an easy way to maintain your weight. While occasional snacks like this are perfectly OK for anyone to eat, most people have trouble with the "occasional" part of it. I have to admit that I rarely, if ever, got anything but tea and coffee at Starbuck's before I was diagnosed so it's unlikely I'll change that habit now. I guess when you compare this cake to the calorie count in some of their larger drinks, it isn't much after all! :P

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My husband brought one home for my yesterday and I did enjoy it. My problem with Statbucks is with their new Soymilk, does anybody else have there mochas with soy and have a problem. I usually have a decafe mocha with soy and ever since they have changed the soymilk it make me sick.

[/quote

Chrissy...I called Starbuck's and asked them many questions about the new soy milk. It is 100% gluten free but this only applies to the US and Canada. If you get a soy milk anything at a Starbuck's anywhere else in the world, you'll have to check and verify it is gluten-free. It's most likely that you are getting sick from CC or another ingredient in the soy milk. That is quite common.

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.... I guess when you compare this cake to the calorie count in some of their larger drinks, it isn't much after all! :P

Stawberries & Creme Frappachino, Venti with whole milk and whipped cream= 750 calories.

The name sounds so healthy. Is that their "worst" drink in terms of calories?

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Since I live in a little rural town and my dd lives in "the city" for Mother's day she went to her local Starbucks and bought 13 of them for me. One was to try when she gave them to me, the other 12 were to freeze and eat when I needed (wanted) one. She's so sweet.

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i finally picked one up on friday... they didn't have anything in the display case and i asked for it... all of the employees were all confused, then one brilliant girl came out of nowhere with a nicely wrapped gluten-free treat for me. it really was delicious too... i felt like i was eating something that i shouldn't have been eating!

:)

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I tried the cake on Thursday and it was very good. So good that I am trying to find a recipe. It seems similar, to me, to what I have seen referred to as a "Sephardic orange-and-almond cake." Most of the recipes refer to Claudia Roden

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I tried the cake on Thursday and it was very good. So good that I am trying to find a recipe. It seems similar, to me, to what I have seen referred to as a "Sephardic orange-and-almond cake." Most of the recipes refer to Claudia Roden

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I happen to be making that cake this weekend for a family party! A friend of mine made it for our book club meeting last month (she picked out a gluten-free recipe just for me, isn't that sweet?). She used Meyer's lemons instead of oranges, but I am going to make it with oranges. Her cake turned out very good. I got her recipe and it's exactly the same as yours, and probably very similar to Starbuck's. I had a Starbuck's cake last week and loved it!

Awesome! Please post and let us know how it turns out. I may need to invest in some almond flour. Thanks for the reply!

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I had it last night and loved it. The texture is AWESOME. Good for Starbucks. The only thing is I wish there had been more flavor. But then my tastebuds love very bold flavors, so that is probably why. :)

My boyfriend even liked it, and he claims a lot of my gluten-free treats are nasty. :lol:

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My boyfriend even liked it, and he claims a lot of my gluten-free treats are nasty. :lol:

:D My husband said the same thing after trying a bite of mine--he said it had a much better texture than most of my gluten-free baked things.

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I tried the cake on Thursday and it was very good. So good that I am trying to find a recipe. It seems similar, to me, to what I have seen referred to as a "Sephardic orange-and-almond cake." Most of the recipes refer to Claudia Roden

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Made this.

Absolutely fabulous!!!!!

That is great to hear! I'm still keen to try it but have not yet purchased the almond flour. Was it easy enough to blend the whole stewed oranges?

On the plus side I found an Indian grocer here in Irvine, CA that has an amazing supply of gluten-free flours - I just need to figure out how to use them . . . I am getting a bit better with the flour mixes - using white rice flour plus tapioca starch plus potato starch plus corn starch and getting decent results.

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That is great to hear! I'm still keen to try it but have not yet purchased the almond flour. Was it easy enough to blend the whole stewed oranges?

On the plus side I found an Indian grocer here in Irvine, CA that has an amazing supply of gluten-free flours - I just need to figure out how to use them . . . I am getting a bit better with the flour mixes - using white rice flour plus tapioca starch plus potato starch plus corn starch and getting decent results.

I threw a bunch of almonds into the food processor and ground them up. Dumped 'em into a measuring dealy to make sure I had enough. Cut the oranges to get at any seeds and pulsed them in the (unwashed after almonds) processor. Added back the almonds and the rest of the stuff. Poured it into a cake pan and baked for an hour.

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I tried the cake on Thursday and it was very good. So good that I am trying to find a recipe. It seems similar, to me, to what I have seen referred to as a "Sephardic orange-and-almond cake." Most of the recipes refer to Claudia Roden

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