Syrup cakes are popular in many parts of the world, using local spices or fruit to add moisture and flavour. This gluten free version is light and delicious.
Ingredients
Method
Preheat oven to 160°C/320°F. Grease 21cm (8½-inch) baba pan well with butter; dust with flour, shake out excess.
Beat butter, rind and sugar in medium bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Mixture will curdle at this stage, but will come together later.
Stir in almond, coconut and sifted flour and baking powder; spread cake mixture into pan. Bake, uncovered, about 1 hour.
Meanwhile, make orange syrup.
Stand cake in pan about 5 minutes; turn onto wire rack over tray. Pour hot syrup over hot cake.
ORANGE SYRUP
Using a vegetable peeler; slice rind thinly from oranges; cut rind into thin strips. Squeeze juice from oranges (you need ²⁄³ cup) into small saucepan; stir in rind, sugar and the water. Stir over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, 5 minutes.
Be aware that some commercially ground almonds, or almond meal, may contain traces of wheat, gluten, peanuts and other tree-nuts. It may be an idea to grind your own, using a food processor.
Store the cake in refrigerator for up to two days. Cake not suitable to freeze.
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