This is a variation on my standard gluten free lemon drizzle. Gluten free cakes can be a bit crumbly; drizzle cakes work well as the liquid helps combat the fine crumbly texture created by the flour.
Cuts into 8-10 slices.
175g butter, softened
175g caster sugar
175g plain gluten free flour
1½ tsp baking powder (gluten free)
½ tsp xanthum gum
1-2 tbsp milk
Zest and juice of 1 large orange
6 Victoria plums, washed and chopped
50g caster or granulated sugar
1kg loaf tin greased and lined lengthways (with paper protruding from the tin to use as tabs to help lift cake out)
Oven 180C/Gas 4/fan oven 160C
How to make it
- Beat the butter and sugar in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Finally beat in the orange zest.
- Fold in the flour, baking powder and xanthum gum. Add milk to reach a soft dropping consistency.
- Carefully stir in about half the chopped plums and spread mix into loaf tin. Scatter the remaining plums on the top and bake for 40-50 mins. Check after half an hour, turn the tin and reduce the temperature if necessary to prevent the cake over browning.
- Gluten free mixes tend to take a little longer to bake than the equivalent standard cake mix so the trick is to check frequently towards the end of the cooking time, but the same principles apply, the cake should spring back, or a skewer should come out clean when the cake is cooked.
- Cool the cake for 15-20 mins in the tin. Skewer the surface of the cake and pour over half the orange juice. Mix the rest of the juice with the sugar and spoon over the surface. Leave to cool completely before removing from the tin.