Citrus Cake

Citrus Cake

This lemony citrus cake is perfect for tea time - beautiful! 





 

	10 minutes			25 minutes
Preparation Time			Cooking Time
	180°C/170°C Fan/350°F/Gas Mark 4			1 x 20cm/8" Cake
Oven Temp			Servings / Makes

Ingredients

300g/10oz Glutafin Select Multipurpose White Mix
2x5ml tsp Gluten-free baking powder*
220g/8oz Caster sugar
220g/8oz Butter at room temperature
4 Medium eggs
Grated rind of 1 orange and 1 lemon

For the filling
Fill with a lemon butter cream and top the sponge with a glace icing made with the orange juice.

For Lemon butter cream...

50g/2oz butter (soft)
110g/4oz icing sugar
1 - 2 tsp fresh lemon juice or a few drops of lemon essence, if using fresh lemon decorate with slithers of lemon zest.

** = Check in your Coeliac UK Gluten-free Food and Drink Directory for suitable brands

Method

1. Place all the ingredients into a mixing bowl and beat well for 2 minutes using an electric mixer until the mixture is light, pale and fluffy with a soft dropping consistency.

2. Divide the mixture between 2 lined and greased 18cm/7" round cake tins.

3. Bake in the centre of the oven for 20-25 minutes until the sponge is pale golden brown in colour and the cake springs back when lightly touched.

4. Turn out onto a cooling tray.

5. Sandwich together with the filling and dust the top with the sieved icing sugar



Gluten Free Wheat Free Option: Use Glutafin Gluten Free Wheat Free Multipurpose White Mix

To Freeze: When the sponge has been cooked it can be frozen for 1-4 weeks (before adding filling)