Gluten & Dairy Free Blood Orange and Ginger Cake
A spongy ginger flavoured cake with a tangy orange drizzle, perfect for afternoon lunches!
* alternatives can be used such as normal oranges or lemons instead of blood oranges. *
Recipe by - Pippa Kendrick
Preheat the oven to 180c (160c Fan) and grease and line your loaf tin. Cream together the butter replacement and sugar until pale and fluffy, then add the egg replacement mixture, a bit at a time, slowly stirring them through until fully incorporated.
Sift in the flour, ginger and xanthan gum then add the grated orange zest and rice milk, mix well until fully combined and then spoon in to the lined loaf tin, levelling the top of the cake with the back of your spoon.
Bake in the oven for 45 – 50 minutes until cooked through and a thin skewer or cocktail stick inserted in to the centre of the cake comes out clean. Allow the cake to cool a little in its tin while you mix together the remaining caster sugar and orange juice. Pierce the warm cake all over using the skewer or a fork and then pour over the drizzle – the juice will be absorbed into the cake and will dry to form a sugary crust on the cake’s surface. Leave the cake in its tin until completely cool and then cut into slices and serve.