A syrup soaked sponge cut into traditional diamond shapes.
150g gluten free Bread Flour
1 tsp gluten free Baking Powder
100 ml Oil
1 Orange Rind and Juice
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