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10+ slices

Ready in:

20 minutes

Time to bake

1 hour at 180 degrees top/bottom heat

Good for:


Orange and Gluten-free Pound Cake.

The recipe is a mix of 2- One is for a Danish traditional ‘sand cake’ and one for a gluten-free pound cake. This is my allergy-friendly version. Just go light on the slices- it’s still loaded with sugar.


225 g butter
2 Cups of Gluten free flour mix for cakes
1/2 tsp sea salt
1/2 tsp Baking powder
1/2 tsp Xantam gum
1 tbsp full fat lactose free milk
3 medium eggs
1 Cup of fine sugar
1/3 Cup Freshly squeezed Orange juice
2 tbsp Orange Zest
For the Glacing:

Juice of 1/2 Orange

150 g Icing Sugar

1 tbsp Orange Zest


Step 1

Heat oven to 180 degrees. Grease a loaf pan for 500 g or 9×5 inches. Dust with Gluten-free flour. Tap out the excess flour.

Step 2

Combine flour, baking powder, Xanthan gum and salt in a bowl. mix well and set aside

Step 3

In a large mixing bowl, mix the butter until smooth and creamy. Add the sugar and whip for 1-2 on medium speed. Add Orange zest and then the eggs one by one, beat in between each egg.
Add 1/2 of the flour and mix well. Then add 2nd half and mix until just combined. Add the milk and orange Juice, mix until just combined.

Step 4

The batter will be thick. Careful about the amount of orange juice, so you can add a little extra if not thin enough at this point.

Step 5

Bake for 1 hour. No more. Leave to cool completely on the rack. Then remove from the loaf pan.
Mix your icing and pour over the cake. You can repeat an extra layer of icing if your family like more. This cake is even better if you leave in the fridge until tonight.


No 2 cakes are the same. Note that anything gluten-free start going dry when it comes out of the oven, so I think this one is best if slightly under-baked and left in the fridge for a day or max 4. You can combine- use lactose-free milk instead orange juice and then vanilla extract. That will make you a completely different cake. Still gluten- and lactose-free but not at all sugar free, so portion sizing is to be considered. I place my cake on aluminium foil and use that when I add the icing to avoid mess. That way I can use the same foil, when it wrap for the fridge.

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