Lemon & orange cake

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• claire butler

  20 March 2011

  claire butler rated and commented on this recipe

  

  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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• Sues Recipes

  12 April 2011

  Sues Recipes rated and commented on this recipe

  

  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.

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• Lisa

  25 April 2011

  Lisa rated and commented on this recipe

  

  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!

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• Jennifer T

  03 May 2012

  Jennifer T commented on this recipe

  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.

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• Jennifer T

  03 May 2012

  Jennifer T rated and commented on this recipe

  

  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.

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• alicewheeler

  22 March 2013

  alicewheeler rated and commented on this recipe

  

  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.

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• Bluebell Kitchen

  28 March 2013

  Bluebell Kitchen commented on this recipe

  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!

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http://www.bbcgoodfood.com/recipes/1162651/

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Ingredients

• 250g pack butter , softened
• 250g golden caster sugar
• 4 eggs
• 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
• 2 lemons , zest and juice
• 1 orange , zest and juice

TO DECORATE

• 175g icing sugar
• squeeze lemon juice (save a little from the cake quantity)
• chocolate eggs, to decorate, if you like (check they're gluten-free)

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 30 mins

Cook 45 mins

Gluten-free

Ingredients

• 250g pack butter , softened
• 250g golden caster sugar
• 4 eggs
• 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
• 2 lemons , zest and juice
• 1 orange , zest and juice

TO DECORATE

• 175g icing sugar
• squeeze lemon juice (save a little from the cake quantity)
• chocolate eggs, to decorate, if you like (check they're gluten-free)

PER SERVING

497 kcalories, protein 5.0g, carbohydrate 71.0g, fat 24.0 g, saturated fat 14.0g, fibre 1.0g, sugar 45.0g, salt 0.68 g

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