Pumpkin and orange cake (gluten and dairy free)
Category:
Snack
Free from:
gluten, milk/lactose, nuts, soya, celery, sesame, mustard, celery, lupin, fish, crustaceans, molluscs, meat
Contains:
eggs
Preparation time:
15-20 minutes
Cooking time:
1 hour 30-40 minutes
Serves:
Approximately 10 (depending on the way the cake is cut)
Ingredients
CAKE
225g dairy-free spread (e.g. Vitalite)
225g brown sugar
Zest of 1 orange
1.5 tablespoons orange juice
3 large eggs
225g pumpkin puree (tinned or fresh)
225g gluten-free self-raising flour (e.g. Dove's Farm)
1 teaspoon gluten-free baking powder (e.g. Dove's Farm)
1 teaspoon bicarbonate of soda - check for gluten
1 teaspoon ground cinnamon
80g raisins
Optional: 1/4 teaspoon salt
GLAZE
100g icing sugar
1 orange (juice & zest)
Method
CAKE
1. Preheat the oven to 180°C
2. Grease and line a 23cm cake tin
3. Cream spread and sugar together. Add the orange zest
4. Beat in the eggs gradually
5. Beat in the pumpkin
6. Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into the mixture. Fold
7. Stir in the raisins and orange juice
8. Pour the mixture into the tin
9. Bake for approximately 1 hour 40 minutes (or until cooked through so when you skewer deep into the cake anywhere – it comes out clean)
10. Leave to cool in tin for approximately 10 minutes
GLAZE
1. Mix together the icing sugar, orange juice and orange zest gently
2. Pour the glaze over the cake whilst it is still in the tin
3. Allow to cool until glaze has absorbed/set. Remove from tin to serve
Serving suggestion: Perfect with a lovely cup of tea.
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
