GLUTEN-FREE CITRUS AND ALMOND CAKE
The wonderful pastry chef, Helen Goh, published a wheat flour version of this deliciously light and citrusy cake a while back and we’ve been making a gluten-free version ever since.
By replacing the wheat flour with one of our gluten-free flour mixes, adjusting the weights a bit and, to satisfy my very sweet tooth, increasing the amount of glaze on the finished cake, we have managed to replicate Helen’s wonderful recipe without any compromise on texture or lightness.
It makes a fabulous morning or afternoon tea cake when served unaccompanied but add cream and poached fruit and you will have a wonderful dessert.
Rosie
CITRUS AND ALMOND CAKE
(with thanks to Helen Goh for the wheaty original)
Serves 8
1 lemon, finely grated zest plus 1 tablespoon juice
1 orange, finely grated zest plus 1 tablespoon juice
180 gm caster sugar
220 gm unsalted butter, softened at room temperature
3 large eggs, at room temperature
125 gm Revenge Gluten-free Plain Flour Mix
1.5 teaspoons gluten-free baking powder
Pinch salt
200 gm almond meal
1.5 teaspoons pure vanilla extract
Preheat oven to 165°C FF (185° conventional). Grease and line the base and sides of a 20cm cake tin.
Place the grated zests and caster sugar into a mixing bowl and massage firmly with your fingers until the zests have coloured the sugar and released their wonderful scent.
Add the butter and beat by hand or machine until creamed. Add the eggs one at a time, mixing well between each addition, until thoroughly combined.
Prepare the dry ingredients by sifting the gluten-free flour, baking powder and salt together then adding the ground almonds. Mix well.
Add half the dry ingredients to the creamed mixture, followed by the two tablespoons of juice and the vanilla extract, then the remaining dry ingredients.
Transfer to the prepared cake tin and bake for 40-45 minutes or until a metal skewer inserted into the centre of the cake comes out clean.
CITRUS GLAZE
250 gm pure icing sugar, sifted
1 tablespoon lemon juice, strained, plus extra if needed
1 tablespoon orange juice, strained, plus extra if needed
4 tablespoons almond flakes, toasted, for garnish
Combine the icing sugar, orange and lemon juice and mix to a thick, smooth, spreadable paste. If it is too stiff, add some extra juice.
Spread over the top and sides of the cake and allow to dry before garnishing with the toasted almond flakes.