Orange and lemon cake with olive oil
This cake is dairy free. Make it
gluten free by using gluten-free baking powder.
Orange
and lemon cake with olive oil
Preparation time: 30 minutes
Cooking time: 1 hour 5 minutes
Serves 12
Easy/prepare ahead/freeze
225g (8oz) ground almonds
250g (9oz) rice flour
3tsp baking powder
200g (7oz) golden caster sugar
Finely grated zest and juice 1 Orange
Finely grated zest and juice 1 Lemon
175ml (6fl oz) Olive oil
4 free-range Eggs
For the citrus syrup
Juice 2 Oranges
3tbsp granulated sugar
You will need
20cm (8in) cake tin, oiled and base
Lined with baking parchment
1. Heat the oven to 170 C, 150 C fan, 325 F, gas 3. In a large bowl,
combine the ground almonds, rice flour, baking powder, sugar and fruit zest,
and mix well. In a separate bowl, whisk together the oil, eggs and orange and
lemon juice, then add this to the dry ingredients and mix with a hand whisk to
combine.
2. Pour into the cake tin and bake for 55 minutes to 1 hour 5 minutes
until well risen and firm to the touch.
3. Meanwhile, make the syrup by placing the ingredients in a pan,
bringing to a gentle simmer, and simmering for 1 minute until the sugar has
dissolved. When the cake is cooked, remove from the oven, prick the surface all
over with a skewer and spoon over the hot syrup, until it is all absorbed. Cool
in the tin for 1 hour before turning out to cool completely. This cake is
delicious on its own but, if you are not following a dairy-free diet, it can be
served with a dollop of crème fraîche.
Per serving:
399 calories, 23g fat (3g saturated), 40g carbohydrate
Spiced beetroot cake with mascarpone
You'd never guess this cake is made
from a superfood; packed with antioxidants.
Spiced
beetroot cake with mascarpone
Preparation tiivie: 30 iviinutes
Cooking time: 50 minutes
Serves 14
Easy/prepare ahead/freeze (sponge only)
375g (13oz) unsalted butter
375g (13oz) self-raising flour, sifted
2tsp ground cinnamon
2tsp mixed spice
350g (12oz) soft light brown sugar
6 free-range Eggs
600g (1lb 5oz) cooked beetroot, coarsely
grated
For the icing
250g tub mascarpone Cheese
150ml (1/4pt) double Cream
4tbsp Icing sugar, Sifted
Ground Cinnamon, to decorate
You will need
2 x 22cm (83/4in) cake tins,
oiled and base lined with baking parchment
1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. In a pan, melt the
butter and leave it to cool. Sift the flour and spices into a large bowl, then
stir through the sugar. In a separate bowl, whisk together the eggs and cooled
butter, mix in the beetroot and then add to the dry ingredients.
2. Stir until well combined, spoon into the 2 cake tins and bake for 40
to 50 minutes until a skewer comes out clean. Leave to cool completely in the
tins.
3. To make the mascarpone icing, beat all the ingredients until smooth
and thick. Spread over both layers of the cake before sandwiching together and
dusting with the ground cinnamon to decorate.
Per serving:
590 calories, 39g fat (24g saturated), 57g carbohydrate
