Ingredients


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

4 egg

zest 2 orange

For the drizzle

100g rough white sugar cube

zest 1 orange, plus 2 tbsp juice






Method


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



New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Orange drizzle cake
*We recommend the help  of a registered dietician
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