Makes one large cake in an 8" round tin, or a sandwich cake in 2 tins - approx 12 slices or kill two birds with one stone as I did, and make a 6" cake and 10 small cupcakes for the freezer!
Ingredients
175g (6oz) "Pure" Sunflower Margarine or equiv. alternative
225g (6oz) caster sugar
2 medium eggs, beaten
200g (7oz) rice flour
3 oz ground almonds (optional)
1 tsp Xantham Gum
1 tsp baking powder
grated zest and juice of one large orange
Beat together sugar and margarine. Add in beaten eggs and stir in dry ingredients.
The mixture should be a soft dropping consistency.
Bake in the oven for 40 minutes at 180C (15-20 mins for cupcakes)
Ideas for serving:-
Heat 200mls orange juice and 5 oz caster sugar to create a syrup and pour over the top.
If you made 2 cakes for a sandwich then spread marmalade in between the layers.
Make butter icing (equal parts icing sugar to margarine) with a little orange juice (you might need more icing sugar) and either spread over the top of the large cake, or make butterfly cupcakes. to do this, cut a cone shape out of the top, fill with icing and cut the cone shape piece in half to form two "wings" which you place back on the top.
This is a brilliant recipe. I only just found out i was gluten intolerant from ordering a test with www.knowyourbody.tv So ive been looking for nice recipes like this. Thanks for sharing : )
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