By Jamie Oliver
Selected by “Nerd Consultant” Calvin
As many of you know I make a lot of cakes for meetings organized by the charity “Autism Inclusive” and the people have asked me to put these recipies online, and I held up doing this cause I didn’t have that many recipies of my own. Making your own cake recipes is hard because there is a certain formula in order to make it work and if you go out on your own with this you will fail. But people were requesting it so I decided to give the people what they wanted, and each month I’ll be putting a recipe that I made for these meetings on our site giving the credit were due. Now I like to make gluten free cakes cause various members of the group have wheat allergies, but when I decided to make these I had to make sure they would not be cheap cop outs like many gluten free products are and this one comes from one of my favourite chefs, Jamie Oliver, and all credit goes to him and the people who work on his website because people loved this one. His website contains some excellent recipies espically for people that require gluten free in their diet, and if you want the page for this one you can find the link HERE
300g dairy-free margarine, (suitable for baking), at room temperature
300g gluten-free plain flour, plus extra for dusting
300g golden caster sugar
4 large free-range eggs
2 teaspoons gluten-free baking powder
½ teaspoon xanthan gum
100g icing sugar
- Pre heat an oven to 190C and grease a square cake tin (roughly 20cm) with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
- In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
- Crack in the eggs, add the zest from 2 lemons and 1 orange, then mix to combine.
- Sieve the flour, baking powder and xanthan gum (you can find this in a home baking section) into the bowl, then fold through.
- Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
- Pour the mixture into the cake tin, then place on the middle shelf of the hot oven for 40 minutes, or until golden and an inserted skewer comes out clean.
- Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.
- Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange.
- Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.