Orange Cake - Dairy and Gluten Free

Ingredients for a 21cm tin cake or about 12 cupcakes

• 1 cup sugar
• 125g Olivani
• 3 large eggs
• 1 large or two small oranges
• 1 cup tapioca flour
• 3/4 cup rice flour
• 2tsp baking powder
• 1tsp guar gum
• water
• 1 Tbsp lemon juice

Method

1. Preheat oven to 180C (170C fanbake), with the rack just below the middle.
2. Line a (7-8 cup capacity) 21cm ring pan with baking paper.
3. Thinly peel the orange with a vegetable peeler.
4. Put the peel in a food processor with the sugar and process until finely chopped.
5. Add the Olivani and the eggs, and process until thoroughly mixed.
6. Measure in the flours
7. Add the juice from the orange/s made up to 1/2 cup with water, and the lemon juice.
8. Process briefly, just enough to mix
9. Spoon into the ring pan.
10. Bake for 35-50 minutes, until skewer in the middle comes out clean.
11. Leave to stand for 5-10 minutes, then remove from the pan.
12. Invert on a rack, and dust generously with icing sugar or when cool, spread with orange or lemon icing (recipe to follow).

For cupcakes:

1. Divide the mixture between 12 (or so) paper lined muffin cups
2. Fill each cup about two thirds full.
3. Bake at 180C for 10-12 minutes or until firm when pressed lightly in the centre.
4. When cool, ice with lemon icing, if desired. 

Icing

1 cup sifted icing sugar
1 Tbsp Olivani
1 1/2 Tbsp lemon juice
Mix all ingredients together to make a soft icing.

Source: Simon and Alison Holst's Gluten Free Baking