ORANGE CAKE GLUTEN FREE RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
  2. In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
  3. Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
  4. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
  5. Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
  6. Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
  7. Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.

Steps:

• Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
• Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
• Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.