Gluten-free orange pound cake with fresh cream

My gluten free orange pound loaf with fresh orange cream

My gluten-free orange pound loaf with fresh orange cream

I am determined to make great cakes and I have set my self the challenge to make great tasting gluten-free cakes. This week I had a look around my kitchen and spotted my fruit bowl which was piled high with oranges, so orange cake it was.

The taste and the texture of the cake was pretty spot on and my taste testers who are not gluten-free enjoyed the cake as much as I did. If you fancy something a bit different from you regular victoria sponge then give this recipe a try, and please let me know what you think of it. You will need a pound loaf tin for this cake, line the tin with grease proof paper as it will make it easier for you to turn out.Ingredients:

For the sponge:

200g gluten-free self rasing flour

200g caster sugar

200g cooking room temperature margarine or butter

3 large eggs

1 1/2 teaspoons xantham gum

1 1/2 teaspoons vanilla extract/essence

Grated zest of two oranges

For the orange drizzle:

Juice of 2 oranges

For the filling:

Grated zest of 2 oranges

200ml double cream, whisked until thick – not too think otherwise you will not be able to spread it.

Method:

Cake 1. Pre-heat your oven on gas mark 5 or 180oC. In an electric mixer or using a hand-held electric whisk cream the margarine and sugar until pale in colour, light and slightly fluffy.

2. Then add the vanilla extract and xantham gum and whisk until mixed in. Once mixed in, add one egg at a time and whisk in, it might look like it’s curdling, but keep on mixing. Now add in you orange zest and mix in.

3. Once all the eggs are added you will need to mix in the flour. Add all the flour at once and mix on a high speed for about 1 minute – do not over mix. If all the flour is not mixed in with egg and butter, don’t use the mixer, finish it off by hand. If you over mix the flour I have found that it makes the cake too dense and you will not end up with a light and fluffy cake. The secret I think is not to over mix the flour.

4. Spoon the mixture into the lined pound tin and put into your pre-heated oven. Bake for 30 minutes on gas mark 5 or 180oC. The cake will be done when you prick it with a stick and there is no mixture on the stick. It should look golden brown and spring back at you. If you need to bake it for longer, do so, but keep checking it. Once baked, prick the top of the cake several times with a fork. This will allow the liquid to soak into the cake better. Method is below for drizzle. Using a spoon drizzle the liquid over the cake and then leave the cake in it’s tin too cool for about 30 minutes and then turn out onto a cooling rack and remove the paper otherwise the cake will start to sweat.

Method: Drizzle

1. Juice your oranges and put into a small pan with 1 tablespoon of caster sugar.

2. Heat the juice and the sugar until dissolved.

Method: Filling

1. Once the cake is cooled, using a serrated bread knife and a bread board cut the cake in half along the long edge.

2. On the bottom half of the cake, spread a generous layer the whipped cream on.

3. Then place the top half of the cake onto of the jam layer. Sprinkle on some icing sugar or caster sugar on the top to finish.

4. Serve with a cup of tea or perfect on its own.

Enjoy and happy gluten-free baking 🙂

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About samanthapidoux

Double Edward R Murrow award winner for 'Best Documentary' and 'Best Feature'. Community and freelance journalist and programme maker. Currently working at the Lincoln School of Journalism at the University of Lincoln.

Posted on January 19, 2013, in Food and tagged , , , . Bookmark the permalink. Leave a comment.

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