By Nadya: I had the pleasure of baking all the cakes for my gluten intolerant friend Tanya’s wedding celebration last year. In addition to using a few recipes from Harry Eastwood‘s fabulous Red Velvet Chocolate Heartache, I decided to try modifying an old standby – a whole orange and almond cake that is unbelievably easy to make and that freezes so well that I could make it in advance to even out the baking work-load. It worked just fine (taste testers at my office couldn’t tell the difference between the original & modified version of the cake) and I’m just as happy making it with rice flour now as I am with traditional flour. Do note that if you want to ensure it’s truly gluten free, make sure you get gluten free baking powder and baking soda.
1 medium orange
175g/6oz butter (softened)
175g/6oz light muscovado sugar
165 g white rice flour
1 ¾ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
50g/2oz ground almonds
Icing sugar for dredging
Total cooking time: approximately 50 minutes
Serving size: enough for 12 people
1. Preheat the oven to 190C/gas 5/fan oven 170C. Butter and line the base of a 23cm/9in round cake tin. Cut the whole orange — skin, pith, flesh, the lot – into pieces. Remove any pips and then whizz in a food processor (or good quality blender) to a finely chopped puree.
2. Tip all the ingredients except the icing sugar into the food processor or blender and whizz until smooth. Pour into the prepared tin and smooth the top.
3. Bake for 25-30 minutes, until the cake is risen and has browned. Allow to cool in the tin for 5 minutes before turning out onto a wire rack. Dredge thickly with icing sugar immediately before serving. This cake freezes well, but do wait until it’s defrosted before topping with the icing sugar.
16g fat (8g saturated)
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