GF Orange cake or cupcakes
With Simon Holst
This is a good 'everyday' cake. It's simple (and delicious) enough to be eaten 'as is', but when the need (or whim) arises it can also be dressed up by icing it, or the mixture also makes good cupcakes.
For 12 cupcakes (or a 21cm ring cake):
Cost per serving: $0.50
Time to prepare: 25 minutes
1 cup sugar
3 large eggs
1 large or two small oranges
1 cup tapioca flour
3/4 cup rice flour
2 tsp baking powder
1 tsp guar gum
1 Tbsp lemon juice
Heat oven to 180C (170C fanbake), with the rack just below the middle. Line a (7-8 cup capacity) 21cm ring pan with baking paper or a Teflon liner and coat well with non-stick spray.
Thinly peel the orange with a vegetable peeler. Put the peel in a food processor with the sugar and process until finely chopped. Add the softened (but not melted) butter and the eggs, and process until thoroughly mixed. Measure in the flours, then add the juice from the orange/s made up to ? cup with water, and the lemon juice. Process briefly, just enough to mix, then spoon into the prepared ring pan.
Bake for 35-50 minutes, until skewer in the middle comes out clean. Leave to stand for 5-10 minutes, then remove from the pan. Invert on a rack, and dust generously with icing sugar, or when cool, spread with orange or lemon icing.
For cupcakes : divide the mixture between 12 (or so) paper lined muffin cups, filling each cup about two thirds full. Bake at 180C for 10-12 minutes or until firm when pressed lightly in the centre.
1 cups sifted icing sugar
1 Tbsp soft butter
about 1 1/2 Tbsp lemon juice or water
Mix icing sugar, butter and enough lemon juice or water to make a fairly soft icing. Spread a little onto the top of each cupcake.
(TX: 1 November 2011)