For the sponge
200g soft lactose free butter, plus extra for greasing
200g gluten free self-raising flour
1 tsp gluten free baking powder
200g golden caster sugar
zest 2 orange
For the drizzle
100g rough white sugar cube
zest 1 orange, plus 2 tbsp juice
Heat oven to 180C/fan 160C/gas 4. Grease and base-line a 20cm non-stick round sandwich tinswith baking parchment, then lightly grease the parchment.
Sift the gluten free flour and baking powder into a large bowl, then tip in all the other sponge ingredients.
Using an electric whisk, beat everything together until smooth.
Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden.
When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.
For the drizzle, roughly crush the sugar cubes with orange juice until they absorb the juice and become slushy.
Spoon over the drizzle and serve.
Recipe adapted from: Good Food