This beautifully light, orange flavoured cake is utterly delicious. The oil works with the orange to give the barest hint of nuttiness (whilst remaining nut-free!). It also just so happens to be dairy-free, wheat-free and gluten-free.
You will need:
- 4.5fl oz (130ml) olive oil
- 2 eggs
- 1 tsp orange extract
- 6.5fl oz (185ml) dairy-free milk
- 7oz (200g) golden caster sugar
- 7oz (200g) gluten-free flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- Pinch of salt
- 2 tbsp smooth marmalade/clear honey/ agave nectar
Preheat the oven to 170c/ 340f/ Gas 3 and grease and line a loaf tin.
In a large bowl, add the oil, eggs, orange extract and dairy-free milk and beat until well combined.
Then add the sugar, and beat well again.
In a separate bowl, sift the flour, bicarbonate of soda, baking powder and salt, before adding to the wet mix and stirring well, ensuring there are no lumps.
Pour into the prepared tin and bake in the oven for around 45-50 minutes until golden in colour and springy to touch.
When ready, remove from the oven, use the marmalade/honey/ agave nectar to baste the top of the cake and then leave to cool before serving.
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