Gluten free, contains eggs
photos by Morgan Ione Yeager
"I rarely bake. For the obvious butter, sugar and flour situation (I also have a habit of eating these things all in one go so i try to keep them out of the house!) but it was my husband's birthday recently and i decided to branch out and do something different.... And hey, we all need a little cake in our lives, right?
There are so many ways to make this kind of cake and i plan on experimenting some more by using almond flour instead of brown rice or more olive oil instead of butter. But in the meantime, enjoy this super dense and delicious version straight out of the oven with a hot cup of tea."
2 cups brown rice flour (or gluten free baking flour)
zest of 1 large orange (save juice for glaze)
zest and juice of 1 lemon
1 cup coconut sugar
1/2 cup olive oil
1 tsp (gluten free) baking powder
250gms butter, at room temperature
juice of 1 large orange
juice of 1 lemon
full fat greek or coconut yoghurt
- Preheat oven to 350F (180C) and grease or line a 20cm tin with baking paper
- Beat the butter, sugar and zest together until fluffy. (I didn't have electric beaters around when i made this cake so i made do by throwing everything into my food processor.)
- Whisk the eggs, add to the mixture and fold through with the lemon juice until well combined.
- Stir in the flour, baking powder, lemon juice and a pinch of salt.
- Transfer mixture to the tin and bake in the oven for about an hour, checking after 45 minutes as every oven is different.
- When the cake is almost ready, combine the orange and lemon juice and when it comes out, pour or brush over the warm cake until absorbed.
- Best served warm straight out of the oven with a dollop of greek or coconut yoghurt and a shaving of lemon zest.