Ingredients


A syrup soaked sponge cut into traditional diamond shapes.

150g gluten free Bread Flour

1 tsp gluten free Baking Powder

100 ml Oil

2 Eggs

1 Orange Rind and Juice

250g Sugar

150g Water

1 Lemon










Method


Mix together the gluten free flour and baking powder.

Beat in the oil, eggs, grated orange rind and juice.

Pour the cake into an oiled 20x25cm/8x10" baking tray.

Bake in a preheated oven for 25/30 minutes.

Remove cake from the oven but not the tin.

Slice diagonally to create diamond shapes around each almond.

Put the sugar, water and lemon juice in a saucepan, bring to the boil and simmer gently for 10 minutes.

Pour the hot syrup over the cake and leave to cool before serving

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Temperature & cooking time:

25/30mins at 180°C/Fan160°C/350°F/Gas 4


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Basbusa Cake
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