Recipe: Gluten Free Orange cake with Rum drizzle

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So here is a quick cake recipe I tried for people who cannot have gluten in their diet. Also for the rest of us this squidgy cake is nice too!

Ingredients:

  • 2 oranges
  • 100ml olive oil
  • 180g caster sugar
  • 30g gluten free flour (either ready mixed or combination of your choice)
  • 150g almonds (ground)
  • 2 tsps baking powder (gluten free)
  • 5 eggs

For the drizzle:

  • 12 tbsps caster sugar
  • orange juice (squeezed from 2 oranges)
  • 1 tsp cinnamon
  • 100ml Rum

Method:

  1. Boil the oranges whole in water in a pan. Drain then leave to cool.
  2. Preheat oven to 180’c and grease a round baking tin.
  3. Cut up oranges once cool; then blitz into pulp in a food processor/blender.
  4. Mix together the following in a large bowl: olive oil, sugar, eggs till fluffy.
  5. To the mixing bowl add: baking powder, almonds, flour and fruit pulp.
  6. Pour batter into baking tin. Bake for just under an hour – check regularly to ensure middle in cooked through.
  7. Whilst this is cooking; melt the drizzle ingredients together (apart from Rum!) in a pan on hob. Bring to boil and add Rum. Take off the heat.
  8. Once cake is out fork or skewer the cake all over – pour over half the drizzle. Once the cake is cool, pour the second half over. Voila!

I decorated it with blueberries, crushed Hazelnuts and grated dark chocolate. I served this cake for friends recently and it stores well in freezer without the Rum drizzle that can be made at a later date then added.

Let me know what you think, Katy, The Good Life In Practice x

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St Davids Day! Recipe for Bara Brith:

Happy St Davids Day!

So the first of March is the day the Welsh celebrate their saint St David. I unfortunately am not a true welsh woman but I love everything about Wales-the nature, people and of course the food! My middle name is ‘Myfanwy’ the welsh translation is ‘my good, sweet woman’ or ‘fairy of the water’ so I reckon that is close enough to enjoy the culinary delights of Wales! : )

Today I have been making Bara Brith a great welsh sweet treat! It means ‘speckled bread’ in Welsh thought to be named after its raisins and currants in it causing the appearance of said speckles! I love this bake as its a good alternative to fruit cake (can’t stand marzipan!), good for picnics and a solid, filling treat! Although there is much debate as to whether it is a cake or a bread or tea loaf-my recipe is more of a cake as it does not contain yeast.

Its great served with a good ole slab of melting butter on top for a teatime filler : )

Bara Brith Recipe:

Ingredients:

-2 eggs

-3 large tablespoons of marmalade

-100g butter

-500g self raising flour (or 500g plain flour and put in roughly 2 teaspoons of baking powder)

-2 tablespoons cinnamon (can use ginger as well if wanted|)

-500g mixed dried fruit, I used cranberries, currants and raisins.

-200g granulated sugar

-1 mug of black tea (I used breakfast tea)

-6 tablespoons of milk

Method:

1. Put the dried fruit in a small bowl/pan with the hot black tea, cover with cling film or plastic bag and leave over night. Strain fruit when ready to use for recipe.

2. Preheat Oven to 180’c and get a loaf tin or other similar baking tray prepared with baking paper in it.

3. Heat and stir marmalade and butter together over the stove. Once mixed take off heat and beat in the 2 eggs to this mixture. Leave to one side.

4. mix cinnamon, flour, milk, sugar and fruit altogether. Then add the marmalade/egg mixture to this. Add more milk if needed whilst stirring the mixture. It should then get to a sticky, stodgy texture. Whack it out into the baking tin, shape it then pop in oven.

5. Bake for approx 1 hour (check with knife pierced into middle to ensure it is done) then take out of oven. Slice and eat warm with a tad of butter : )