Adding to my repetoire

IMG_20140424_122603At the moment I’m trying to develop my range of slightly more wholesome bakes that will be suitable for those of my friends who follow strict diets or who have dietary requirements meaning that they often miss out on some of the delicious things that come out of my kitchen.

Although it is by no means impossible to purchase gluten free or paleo treats, I think that it’s quite hard to find treats that still manage to be delicious and it’s definitely difficult to find gluten free bakes that manage to retain a cakey texture. Granted not impossible, but not easy.

This week I managed a combination cake that is suitable for those of both a gluten free persuasion, and a paleo one. I made a gluten, butter and refined sugar free orange drizzle cake which has received the seal of approval from both my paleo friend and my daddy.

Orange Drizzle Cake

Orange drizzle cake

Orange drizzle cake

Cake ingredients

2 cups of ground almonds

1 1/2 tsps of gluten free baking powder

3/4 cup of xylitol (sweetener)

1tsp vanilla extract

1tsp ground mixed spice

Juice and grated zest of an orange

3 eggs

3/4 cup of coconut milk

1/4 cup olive oil

For the drizzle

Juice and grated zest of an orange

1/4 cup of xylitol



  1. Preheat the oven to 170. Grease an 8″ round cake tin with a little oil.
  2. Mix the dry ingredients together in a bowl
  3. In a separate bowl combine the wet ingredients
  4. Add the wet ingredients to the dry and mix well before pouring into the prepared cake tin
  5. Bake in the oven for about 45 minutes or until a skewer comes out with a few crumbs on it. If necessary, give the cake a little foil hat to prevent it from burning
  6. Leave to cool (out of the tin) on a cooling rack
  7. While the cake is cooling, make the drizzle by heating the orange juice, zest and xylitol so that it forms a syrup. Pour the syrup over the top of the cake while the sponge is still warm and poke a few holes into the sponge for the syrup so that the syrup can be absorbed by the cake. I find that this cake doesn’t absorb the syrup in the same way that a traditional sponge does so don’t worry if the syrup sits on the top – it will still be delicious
  8. Serve as is or with a dollop of crème fraiche (assuming you’re not following a strict diet!)

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