ORANGE MARMALADE GLUTEN FREE CAKE
This is a moist cake that’s gluten free with the incorporation of sorghum flour, which gives it a nutty flavour. The marmalade provides a lovely orange kick.
An 18cm cake tin gives a higher cake, a 20cm tin a slightly lower one.
For the cake
200g softened butter
200g sugar
200g sorghum flour
1 teaspoon baking powder
1/2 teaspoon salt
3 free-range eggs
1 tablespoon orange marmalade
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
For the buttercream
150g softened butter
300g icing sugar
1 teaspoon orange marmalade
Preheat the oven to 190° C or 170° C fan-forced. Grease an 18cm or 20cm cake tin, and line the base with baking paper.
In an electric mixer, cream the butter and sugar till pale.
Sift the sorghum flour, baking powder and salt well.
Beat in the eggs, one at a time, adding a tablespoon of the sifted flour/ baking powder and salt mixture with each egg.
Add the marmalade, vanilla extract and lemon juice and mix till just combined. Stir in the remaining flour mixture, be careful not to overmix.
Place in the preheated oven and bake for 30-40 minutes until a skewer inserted in the cake comes out clean.
Remove from the oven and cool for 10 minutes before turning out onto a wire rack.
Meanwhile make the buttercream by creaming the butter, icing sugar and marmalade in an electric mixer till light and fluffy.
When completely cool, ice the top of the cake liberally with the buttercream.