Dou­ble the bat­ter and make a layer cake for a spe­cial oc­ca­sion.

YOU Gluten Free - - Bakes & Treats -

1 cake (12 slices)


2 large or­anges

6 ex­tra-large eggs

250 ml (1 c) cas­tor sugar

300 g ground al­monds

5 ml (1 t) bak­ing pow­der

45 ml (3 T) corn­flour few drops al­mond essence


250 ml (1 c) fresh or­ange juice

60 ml (¼ c) cas­tor sugar or honey

1 vanilla pod


500 g but­ter

1 kg sifted ic­ing sugar

or­ange, yel­low and pink food colour­ing gel


fresh roses (op­tional)

honey for driz­zling

1 Pre­heat the oven to 180 °C. Grease a 20 cm cake tin. 2 Cake Cook the or­anges, peel and all, in boiling wa­ter for about 30 min­utes un­til soft. Drain, re­move the pips and chop finely in a food pro­ces­sor.

3 Whisk the eggs and sugar un­til pale and thick. Mix the al­monds, bak­ing pow­der and corn­flour and fold into the egg mix­ture, al­ter­nat­ing with the or­anges. Add the essence and spoon into the bak­ing tin. 4 Bake for 40-60 min­utes or un­til a skewer in­serted in the mid­dle comes out clean.

5 Syrup (if us­ing) Bring the in­gre­di­ents to the boil and sim­mer for 10 min­utes. Pour over the hot cake.

6 Ic­ing Beat the but­ter un­til smooth and creamy. Beat in the ic­ing sugar, adding a lit­tle hot wa­ter if the mix­ture is too thick.

7 Squeeze 1 line of each colour gel down the sides in­side a large ic­ing bag that has a rosette noz­zle. Put the ic­ing mix­ture in the bag, push­ing it against the sides to stick to the colour gel lines (the gel lines add the multi-colour ef­fect). Pipe large cir­cles over the en­tire cake and smaller flow­ers here and there to fill in the gaps.

8 To fin­ish Dec­o­rate with fresh roses (if us­ing). Driz­zle a lit­tle honey over to cre­ate ”dew­drops“.

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