BIZCOCHADA SIN GLUTEN DE GLORIA / GLUTEN-FREE GLORIA CAKE

Our sweet tooth won't be disappointed with Bizcocho de Gloria, a Moorish pastry recipe that can only be purchased on request, located in the Convent of Santa Catalina de Zafra. Take a bite out of one of Granada's best-kept secrets with my gluten-free version this season.

Serves 6-8 Prep time 15 min Baking time 45 min

INGREDIENTS 165 gr raisins 4 tsp orange liqueur 205 gr gluten-free all-purpose flour 25 gr ground almonds 1 tsp baking powder 60 ml Extra Virgin Olive Oil 155 gr icing sugar 3 large eggs 85 gr flaked almonds 45 gr dark chocolate chips

SYRUP 235 ml water 55 gr caster sugar 1 tbsp orange liquor

METHOD

Making the batter

Preheat the oven to gas 6 / 400°F / 200°C / 180 fan °C. In a small bowl, soak the raisins in the orange liqueur for about 30 minutes. Set aside. In another small bowl, sift the flour and baking powder. In a large bowl, cream the extra virgin olive oil, and icing sugar together until pale and smooth. Add one egg at a time, beating constantly until well incorporated. Fold in the flour, ground almonds and then the raisins with the liquor. Baking

Line one 9-by-4-inch cake loaf tin with baking paper. Pour the batter into the tin and bake for 5 minutes. Remove from the oven and make a lengthwise incision on the top of the cake with a sharp knife or blade. Reduce the oven temperature to gas 2 / 300°F /

150°C / 130 fan °C and continue to bake for a further 40 minutes until the cake is golden in colour or when a toothpick comes out clean when inserted into the center. Allow to cool on a wire rack for 10 minutes then carefully take the cake out of the tin and continue to cool.

Syrup

Combine the water, sugar and orange liquor in a small saucepan. Bring to a boil and remove from the heat. Once warm, brush to moisten the cake with the syrup using a pastry brush. Store in an airtight container for up to 5 days.