Happy Gluten Free Easter

Happy Gluten Free Easter everyone.

So, time for something a little different. Something that takes a little longer than normal, but the cake is rich and moist. Well worth the extra effort of boiling the orange. I know! boiling an orange! Who’d have thought. Could it be a new way of getting one of your 5-a-day into your diet??

Sadly probably not.

Line and grease 2 x 7″ cake/sandwich tins.

Ingredients, for the cake;

  • 1 orange – boiled and puréed
  • 2 eggs
  • 200g light brown sugar
  • 180g gluten free self raising flour
  • 50g cocoa (I use Food Thoughts)
  • 80ml sunflower oil
  • 70ml milk

Ingredients for the Buttercream;

  • 180g soft butter
  • 360g icing sugar
  • orange flavouring
  • orange colouring (I use Rainbow Dust Gel)
  • Chocolate or other (or not) for decoration

Start off by cleaning the orange to remove any unwanted, wax or dirt. Then place the whole orange – pierced with a knife half a dozen times (so it doesn’t explode!) – into a pan of already boiling water. Boil carefully for about 30 minutes. Carefully remove from the pan and cool a little, before cutting into quarters and blending the orange until the orange is fully ‘blitzed’ and a lovely orange puree. Leave to fully cool, before adding to the cake mix.

Pre-heat your oven to gas 4/ 180c and line 2 x 7″ cakes tins.

Place all the cake ingredients, including the cooled orange puree, into a bowl and using a hand held electric whisk, beat altogether until you have a lovely rich, chocolatey batter.  Pour the batter equally between the 2 sandwich/cake tins and bake in the middle of the oven for about 25 – 30 minutes, or until an inserted skewer comes out clean.

Safely remove from the oven and allow to cool a little before running a butter knife around the edge of the tins and turning out onto a wire rack. Cool completely before filling.

To make the filling beat the butter until light and fluffy, then beat in the icing sugar (taking care initially to mix in the icing sugar with the butter to avoid the icing sugar dust cloud!). Beat until light and fluffy with a couple of drops of colour and flavour. I’d be careful about adding the orange puree into this mix as it may split.  You’re welcome to try though – let me know how you do.

Once you have the consistency you need, if its too thick to pipe, let it down a little with either a tablespoon or 3 of either boiling water or cold milk.

Using the piping bag, with nozzle of choice, pipe onto one of the cake rounds, place the other cake round on top, then finish with your piping.

Decorate with your chosen chocolate or decoration.

 

 

 

 

 

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