ORANGE TEA CAKE RECIPES

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GLUTEN-FREE LEMON CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES



Gluten-free lemon cake | Fruit recipes | Jamie Oliver recipes image

This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it.

Total Time 1 hours 10 minutes

Yield 12

Number Of Ingredients 9

300 g dairy-free margarine (suitable for baking, at room temperature)
300 g gluten-free plain flour plus extra for dusting
300 g golden caster sugar
4 large free-range eggs
3 lemons
2 oranges
2 teaspoons gluten-free baking powder
½ teaspoon xanthan gum
100 g icing sugar

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.

Nutrition Facts : Calories 382 calories, FatContent 17.1 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 55.6 g carbohydrate, SugarContent 35.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

GLUTEN-FREE LEMON CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES



Gluten-free lemon cake | Fruit recipes | Jamie Oliver recipes image

This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it.

Total Time 1 hours 10 minutes

Yield 12

Number Of Ingredients 9

300 g dairy-free margarine (suitable for baking, at room temperature)
300 g gluten-free plain flour plus extra for dusting
300 g golden caster sugar
4 large free-range eggs
3 lemons
2 oranges
2 teaspoons gluten-free baking powder
½ teaspoon xanthan gum
100 g icing sugar

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.

Nutrition Facts : Calories 382 calories, FatContent 17.1 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 55.6 g carbohydrate, SugarContent 35.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CLEMENTINE CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
This is a wonderfully damp, dense and aromatic flourless cake: it tastes like one of those sponges you drench, while cooling, with syrup, only you don't have to. And it's such an accommodating kind of cake, too: it keeps well, indeed it gets better after a few days; and it is perfect either as a pudding with creme fraiche, or as a sustaining slice with a mug of tea …
From nigella.com
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RECIPE: STICKY ORANGE MARMALADE LOAF CAKE {VEG} | F…
Jun 13, 2017 · This one takes about 50 to 55 minutes. Check as normal with a skewer or toothpick. Keep an eye on the cake, and if the top has browned but the cake isn’t fully cooked, then cover it with foil. When developing and testing this recipe, we also tried the cake just with orange …
From fussfreeflavours.com
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10 BEST ALMOND CAKE WITH ALMOND FLOUR RECIPES | YUMMLY
Mar 16, 2022 · The Best Almond Cake With Almond Flour Recipes on Yummly | Damp Lemon Almond Cake, Keto Almond Cake | The Best Keto French Almond Cake, Polenta, Zucchini, And Almond Cake ... hibiscus tea bags, boiling water, whole wheat pastry flour, baking powder and 6 more ... cream cheese, baking powder, orange …
From yummly.com
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CLEMENTINE CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
This is a wonderfully damp, dense and aromatic flourless cake: it tastes like one of those sponges you drench, while cooling, with syrup, only you don't have to. And it's such an accommodating kind of cake, too: it keeps well, indeed it gets better after a few days; and it is perfect either as a pudding with creme fraiche, or as a sustaining slice with a mug of tea …
From nigella.com
See details