Lemon & orange cake

Lemon & orange cake

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(7 ratings)

Prep: 30 mins Cook: 45 mins

Easy

Cuts into 10 slices
This citrus centrepiece has a secret ingredient that gives the cake a lovely texture, yet makes it gluten- and wheat-free

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal497
  • fat24g
  • saturates14g
  • carbs71g
  • sugars45g
  • fibre1g
  • protein5g
  • salt0.68g
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Ingredients

  • 250g pack butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g golden caster sugar
  • 4 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g gluten-free self-raising flour (we used Doves Farm, which is also wheat-free)
  • 2 tsp gluten-free baking powder
  • 250g mashed potatoes, forked through so it doesn't go in as one lump
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 lemons, zest and juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 orange, zest and juice
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

To decorate

  • 175g icing sugar
  • squeeze lemon juice (save a little from the cake quantity)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • chocolate eggs, to decorate, if you like (check they're gluten-free)

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line a deep, 20cm round cake tin. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, one by one. Fold in the flour, baking powder, mashed potato, zests and juices. Scrape into the tin and level the top. Bake for 45 mins until golden and a skewer poked in comes out clean. Cool in the tin for 10 mins, then move to a wire rack.

  2. Sift the icing sugar, then mix in enough of the lemon juice to make a stiff, but still runny icing. Spread over the cake so it dribbles down the sides a little. Add some chocolate eggs, if using. Leave until the icing has set, then slice and serve. Delicious with a dollop of natural yogurt.

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Comments (10)

mimum1's picture

This is an amazing cake! Great moist texture. I couldn't get hold of gluten free baking powder so I just didn't include it an hoped for the best... the self-raising flour seemed fine - I don't think I would have guessed that there wasn't any baking powder in it. I may try it again using baking powder next time to see if there is much difference. Instead of the icing I melted dark chocolate and covered the cake with that... more of a chocolate and orange cake... ate it warm... so good!

weldonblue's picture

I have just made this cake and followed recipe to the letter. The result is really great. The texture is moist and the lemon and orange flavour is lovely. I have never baked a gluten free anything before, so this was a first, thoroughly recommend.

weldonblue's picture

I have just made this cake and am thrilled with the results. I wasn't sure about potatoes in the recipe but honestly it just tastes like a lovely lemon/orange cake. Does anyone know if it is suitable for the freezer ?

ejbluebells's picture

Although I finished making the finishing touches past middnight, my colleagues seemed to like this very moist citrus cake. I added a splash of milk and cooked it for an extra ten minutes which worked rather well!

alicewheeler's picture
4

This recipe came out really well, I made it in two shallow tins and joined the two together using lemon curd in the middle. A friend also tried using dried packet mashed potato and there was no difference to the taste or texture compared to that made using fresh potatoes.

jennifert's picture
5

Awesome cake! I made it using leftover mashed potato from the night before, which had been made up with some olive spread and lactofree milk, which I was worried would be an issue. It wasn't. The cake is lovely and moist, gooey but cooked, nice and citrusy, and rich enough to stop me eating it all in one go! It might have been drier and lighter if cooked longer though, but I like it this way :) I'll use lactofree butter next time too, then it will be lactose free too.

jennifert's picture
5

Awesome cake! I made it using leftover mashed potato from the night before, which had been made up with some olive spread and lactofree milk, which I was worried would be an issue. It wasn't. The cake is lovely and moist, gooey but cooked, nice and citrusy, and rich enough to stop me eating it all in one go! It might have been drier and lighter if cooked longer though, but I like it this way :) I'll use lactofree butter next time too, then it will be lactose free too.

soelusive's picture
5

This has got to be one of the best GF cakes I have ever made, it was so moist and even non GF friends loved it and never would of guessed it was GF!

sueneal's picture
5

I made this for friends that need a gluten diet and it was loved by all. yes, it was wet and because no juice amount is stated in the recipe, my very juicy orange & lemon made it quite a soft mix. It therefore took a lot longer in the oven but with a fantastic result. Everyone now wants the recipe. I made one again as an Easter present for my sister, she can't eat wheat or dairy. This is what she wrote back to me: Thank you so much for the lovely lemon cake. It is delicious. You would not believe how good it is to taste a cake that is light in texture and not like a brick.
Delicious eaten as a cake or served as a pudding with cream, ice cream etc. For a special treat I drizzled it with some Limoncello.

clairelikestocook's picture
3

Made this as my Dad is coeliac. Pretty much followed the recipe to the letter. Was slightly suprised that it asked for the juice of 2 lemons and an orange in with the mixture-I thought this would make it too wet and possibly make the mixture curdle. Was aware that gluten-free flour often takes up a lot of moisture but even still I only managed to get the juice of the orange and one lemon in-any more and the mixture would definitely have curdled. As it happens the cake was plenty moist enough with this. I would recommend using a spoonful of cake mixture to loosen the potato before adding it otherwise it will be hard to incorporate it without over-mixing the whole mixture.

Overall not bad but I don't like the powdery texture of gluten free flour-I prefer gluten free cakes made from ground nuts or polenta for this reason.

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