Recipe

Gluten-free orange syrup cake

Syrup cakes are popular in many parts of the world, using local spices or fruit to add moisture and flavour. This orange flavoured gluten free version is light and delicious. Enjoy it on its own or with a little whipped cream.

  • 1 hr 40 mins cooking
  • Serves 8
  • Print
    Print

Ingredients

Gluten-free orange syrup cake
  • 185 gram butter, chopped
  • 1 tablespoon finely grated orange rind
  • 1 1/4 cups (275g) caster sugar
  • 6 eggs
  • 3 cups (375g) almond meal
  • 3/4 cup (60g) desiccated coconut
  • 3/4 cup (110g) rice flour
  • 1 teaspoon gluten-free baking powder
  • 1 orange (300g)
  • 1/3 cup (75g) caster sugar
  • 1/3 cup (80ml) water

Method

Gluten-free orange syrup cake
  • 1
    Preheat oven to moderate. Grease 21cm baba cake pan.
  • 2
    Beat butter, rind and sugar in medium bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions (mixture will curdle). Stir in almond meal, coconut and sifted flour and baking powder. Spread mixture into prepared pan.
  • 3
    Bake cake in moderate oven about 1 hour. Stand cake in pan 5 minutes before turning onto wire rack over oven tray.
  • 4
    Meanwhile, make orange syrup.
  • 5
    Pour hot orange syrup over hot cake; serve warm or cold.

Notes

Store the cake in refrigerator for up to two days. Cake not suitable to freeze.

More From Women's Weekly Food