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1
Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.
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2
Combine buttermilk, orange juice and vanilla in a small bowl and set aside.
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3
Sift together flours, almond meal, xanthum gum, salt, baking powder, and baking soda. Set the dry ingredient mixture aside.
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4
In a large bowl, cream sugar and butter (beat with electric mixer about 3 minutes, until fluffy).
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5
Beat in eggs - one at a time - and chase it with the orange zest. Alternate adding the wet and dry ingredient mixtures to the batter, starting and ending with the flour.
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6
Pour batter into prepared pan and smooth the top. Bake for 45 - 50 minutes, or until a tooth pick comes out clean.
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7
Remove the cake from the oven and let stand for at least five minutes.
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8
Turn the pan over on a plate or rack. While the cake cools an additional five minutes, make the orange vanilla syrup.
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9
In a small pot, combine sugar, orange juice, and vanilla. Heat on medium heat and stir until the sugar dissolves and the mixture becomes a little thick (about three minutes). Spoon some or all of the mixture on top of the cake.
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10
When you're ready to serve: in a small bowl, mix 1 - 2 Tablespoons of orange juice with the powdered sugar to form a thick orange glaze. Drizzle some or all on top of the cake.
