Monday, 12 March 2012

The Great Gluten Free Recipe Challenge!

The lovely Caleigh over at glutenfreekblog set us a challenge - to cook a gluten free recipe where the main ingredient is orange.  As well as being gluten free, the recipe could also not include any dairy products, almonds, hazelnuts or chestnuts.  So quite a challenge for an unadventurous cook like me.

I spent a few days thinking about what I could make with oranges, as they're not an ingredient I tend to use very often.  I do however love lemons (as does my husband) and use then often.  That got me thinking - one of my favourite gluten free recipes is Lemon Drizzle Cake, so I wondered whether I could adapt the recipe to make an Orange Drizzle Cake.

The recipe I use for Lemon Drizzle Cake is one I've adapted over the past few months, but was originally based on this one from Tana Ramsey  

The Orange Drizzle Cake came out surprisingly well, and was finished up within a day or two.  Although if pressed, I'd have to admit to preferring the lemon version, this makes a nice change.  I wasn't particularly adventurous this time round, I'll have to try to be more so in future challenges.

Thanks to Caleigh for organising the challenge, and I look forward to seeing what the other gluten free bloggers have come up with.

Orange Drizzle Cake
For cake:
200g cooking margarine (normally I use Stork, but as one of the rules was that it had to be dairy free, I used Pure Sunflower margarine)
200g Caster Sugar
3 eggs
Zest of 2 large oranges
200g Gluten free self-raising flour
For drizzle:
Juice of 2 large oranges
85g granulated/caster sugar


1. Heat oven to 180°C,160°C fan, Gas Mark 4.  Line and grease a loaf tin.

 2. In a large mixing bowl, beat together the margarine and sugar until creamy.

 3. Add the eggs one at a time, mixing thoroughly.

4. Sift in flour, then add the lemon zest and mix well.
5. Spoon the mixture into the loaf tine, and level with the back of a wet spoon.

6. Bake for 45 mins, then test to see if cake is cooked by inserting a cocktail stick into the centre - if it comes out clean, the cake is done.  If not, leave it to bake for a few more minutes then try again.
7. Remove cake from oven once cooked, but leave in tin to cool.
8. As soon as cake is removed from oven, heat the sugar and orange juice for the drizzle over a low heat until the sugar has dissolved into the juice.
9. Prick the warm cake (still in tin) all over with a cocktail stick.

 10. Pour the drizzle evenly over the cake, and leave in tin until completely cooled.
According to the original recipe, the cake will keep in an airtight container for 3-4 days or freeze for up to a month, but in my experience it won't be waiting around that long, and will be gobbled up in a day or so!

1 comment:

  1. Your cake looks delicious and a nice change from the usual lemon drizzle cake. I'm glad you could be part of the challenge!