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Recipe

Gluten-free orange drizzle cake

This gluten-free orange drizzle cake is about as light and fluffy as they come! Enjoy a slice for an indulgent afternoon tea or a sweet-but-not-too-sweet dessert, served generously with that glorious orange syrup.

By Nici Wickes
  • 15 mins preparation
  • 1 hr cooking
  • Serves 8 - 10
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For more ideas like this, try one of our other wonderful orange cake recipes.

Ingredients

  • 180 g butter, softened
  • 1 cup loosely packed brown sugar
  • 3 large eggs
  • 1/2 cup plain yoghurt
  • 1/4 cup orange juice
  • Zest of 2 oranges
  • 1 cup coconut flour
  • 1 cup ground almonds
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
Syrup
  • 3/4 cup fresh orange juice
  • 1/2 cup caster sugar
  • 1 orange, thinly sliced

Method

  • 1
    Preheat oven to 180ºC. Line a 23cm springform tin.
  • 2
    Cream the butter and brown sugar until fluffy. Add the eggs, one at a time, and beat until pale and light. Add in the yoghurt, orange juice and zest, beating briefly until combined. It will curdle horribly but don't despair!
  • 3
    Gently fold in the dry ingredients and mix until they are just combined. Scrape into your prepared tin and bake for 50-60 minutes or until a skewer inserted comes out clean. Run a knife around the edge of the cake, but leave it in the tin to cool. Transfer to a serving plate.
  • 4
    To make the syrup, bring orange juice and sugar to the boil in a small saucepan, cooking until it thickens slightly.
  • 5
    Arrange orange slices over cooled cake and when ready to serve, spoon over warm syrup.

Notes

Both almond and coconut flour are high in protein and fibre, and using them in this cake means it's gluten-free!

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