Orange and Gluten-free Pound Cake
This recipe is a mix of two — one 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.
Method
- 1
Step 1
Heat the oven to 180 degrees. Grease a loaf pan for 500 g or 9x5 inches. Dust with gluten-free flour and tap out the excess.
- 2
Step 2
Combine the flour, baking powder, xanthan gum and salt in a bowl. Mix well and set aside.
- 3
Step 3
In a large mixing bowl, mix the butter until smooth and creamy. Add the sugar and whip for 1-2 minutes on medium speed. Add the orange zest and then the eggs one by one, beating in between each egg. Add half of the flour and mix well. Then add the second half and mix until just combined. Add the milk and orange juice, and mix until just combined.
- 4
Step 4
The batter will be thick. Be careful with the amount of orange juice — you can add a little extra if it is not thin enough at this point.
- 5
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 it over the cake. You can add an extra layer of icing if your family likes more. This cake is even better if you leave it in the fridge until the evening.
Good to know
No two cakes are the same. Note that anything gluten-free starts going dry as soon as it comes out of the oven, so I think this one is best slightly under-baked and left in the fridge for a day, or a maximum of four. You can also use lactose-free milk instead of the orange juice, with vanilla extract. That will give you a completely different cake — still gluten- and lactose-free, but not at all sugar-free, so portion size is worth considering. I place my cake on aluminium foil and use that when I add the icing to avoid a mess. That way I can use the same foil when I wrap it for the fridge.
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