Tangelo and Almond Syrup Cake... Gluten Free!!!!!
Prep time
Cook time
Total time
  • 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
  1. Preheat your oven to 180°C and line the base of a ring pan with baking paper.
  2. Place the butter and sugar in the bowl and using a hand electric mixer beat on high until creamy and fluffy.
  3. Add the eggs, one at a time, beating after each addition until the mixture is fully mixed.
  4. Dissolve the bicarbonate of soda in the plain yoghurt and add to the butter mixture, along with the Tangelo, lemon juice and vanilla extract.
  5. Beat on a slow speed to ensure all ingredients are mixed.
  6. 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.
  7. 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