Tangelo and Almond Syrup Cake... Gluten Free!!!!!
- 120g butter
- 2½ cups almond meal
- ½ cup of Self Raising gluten free flour
- juice of 2 tangelos
- juice of ½ lemon1 tsp vanilla extract
- 4 eggs
- 1 cup castor sugar
- ¼ cup plain yoghurt
- 1 tsp bicarbonate of soda
- Tangelo Syrup
- Juice of 1 tangelo
- ½ cup castor sugar
- Preheat your oven to 180°C and line the base of a ring pan with baking paper.
- Place the butter and sugar in the bowl and using a hand electric mixer beat on high until creamy and fluffy.
- Add the eggs, one at a time, beating after each addition until the mixture is fully mixed.
- Dissolve the bicarbonate of soda in the plain yoghurt and add to the butter mixture, along with the Tangelo, lemon juice and vanilla extract.
- Beat on a slow speed to ensure all ingredients are mixed.
- Finally, using a spatula, gently fold through the almond meal and self raising gluten free flour so that you end up with an even, wet batter.
- Pour into the ring tin and bake for 45 minutes, or until a cake skewer comes out clean.
Recipe by Sparkles in the Everyday! at https://www.sparklesintheeveryday.com/2014/09/tangelo-and-almond-syrup-cake-gluten.html
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