Gluten Free Marmalade Cake
Last week I made marmalade and alas it turned out too runny. So, I re- steralised the jars add some lemon peel and the juice of a lemon and OMG orange toffee! I swear it was only five more minutes of boiling. It was impossible to get a knife into this lot but oh so yummy and tasting of sunshine. So, not wanting be wasteful I invented the following cake to use up not quite perfect marmalade. This cake has been adapted from delicious. – September 2006 , Page 64 . Recipe by Valli Little.
- 1 cup Orgran gluten free flour
- ½ cup almond meal
- 2 tsp baking powder
- 1/2 cup caster sugar
- ½ cup marmalade
- 3 eggs
- 1 cup (280g) Greek-style yoghurt
- 1/2 tsp vanilla extract
- 1/2 cup (125ml) vegetable oil
- 4 tbs marmalade mixed with 1 tbs water
Preheat oven to 170°C. Oil and line a 13cm x 23cm loaf pan.
Mix eggs marmalade, sugar and oil in a food processor. Add remaining ingredients and wiz again. No need to worry about over mixing as there is no gluten in the mix. Transfer to an oiled and lined tin and cook for 45 min. Remove from the oven and cool slightly in the pan, then turn out onto a rack over a tray. Make holes in the cake with a skewer, then pour over the warm marmalade.
What a great way to use up no so perfect marmalade. The texture of this is soft and smooth and somewhat puddingy. Yum.