Cake is such an important part of life. It’s an essential feature of any of my family gatherings or special occasions, and I feel as though many families would be the same. I had one such gathering back in November. I brought a group of my school friends together to celebrate Christmas a little early, before our weekends were consumed with family commitments. So obviously, I needed a cake. A cake that I could eat, and that everyone else could enjoy without noticing it was low FODMAP.
So I turned to my trusty recipe folder, which I started in high school and therefore contains a lot of recipes I can’t eat anymore. I found “Bevie’s Processor Orange Cake” and decided that this was a cake worth adapting for my low FODMAP needs. My beautiful great aunt is one of the world’s finest bakers and would always whip up this super simple (but super delicious cake) whenever we visited her in New Zealand. I’ve had to adapt the recipe slightly but it is still just as glorious and flavoursome.
All my friends absolutely loved it, and I have to admit (with a little trepidation) that it made a nice change from the peanut-butter and chocolate loaded cakes I usually make.
I hope you find someone special to share this cake with.
Orange Cake with Orange Syrup
- 1 cup caster sugar
- 1 cup gluten free self raising flour
- 2 tbsp low FODMAP plain flour such as Lofo Pantry
- 2 tbsp orange zest
- 60 grams softened butter
- 1/2 cup freshly squeezed orange juice
- 2 eggs
- 1/4 cup coconut sugar
- 1 cup freshly squeezed orange juice
- splash water
Preheat the oven to 160 degrees Celsius fan forced and grease a standard cake tin.
Combine sugar, flours, zest and butter in a food processor.
While the processor is still running, pour in the orange juice and add the eggs gradually. Process until combined.
Pour the mixture into your greased cake tin and bake until golden brown and a skewer inserted comes out clean.
While the cake is baking, combine the sugar, orange juice and water in a saucepan on the stove until gently boiling. Reduce to a simmer and cook until slightly thickened.
Cool the cake on a wire rack. When ready to serve, pour the syrup over the top of the cake.