75g gluten free flour
1 tsp cinnamon
½ tsp gluten free baking powder
¼ tsp xanthan gum
75g lactose free butter
100g caster sugar
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