75g gluten free flour

1 tsp cinnamon

½ tsp gluten free baking powder

¼ tsp xanthan gum

75g lactose free butter

100g caster sugar

2 eggs

1 orange, rind and juice

1 lemon, rind and juice

50g dried cranberries

12 paper cake cases


Pre-heat the oven 200°C/Fan 180°C/400°F/Gas 6 for 20/25 minutes.

Sieve the gluten free flour, cinnamon, gluten free baking powder and xanthan gum into a bowl.

Beat together the lactose free butter and sugar until pale and fluffy.

Mix in the eggs one at a time, followed by the gluten free flour mix.

Beat in the orange and lemon rind and juice.  Stir in the cranberries.

Spoon into paper cake cases standing on a baking tray.

Bake in a pre-heated oven for 20/25 minutes.


Recipe adapted from: Good Food

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