Emily Shardlow | September 19, 2012
We didn’t have enough space in the paper to feature all the recipes that Areej Jomaa, the founder of Sweet Connection, Dubai’s first 100 per cent gluten-free bakery provided us with.
Having tried her almond orange cake (pictured above), I can vouch for the fact that it is too good to be left out, so the full recipe is below.
Almond orange cake
For the cake:
185g unsalted butter
1 tablespoon finely grated orange rind
1 1/4 cups caster sugar
3 cups almond meal
3/4 cup desiccated coconut
3/4 cup rice flour
1 teaspoon baking powder
For the orange syrup:
1 large orange
1/3 cup caster sugar
1/3 cup water
Grease an 8-inch by 5-inch baking pan or an 8-inch round pan.
Beat together the butter, orange rind and sugar in a bowl with an electric mixer, until light and fluffy.
Add the eggs one at a time, beating until just combined between additions.
Stir in the almond meal, coconut and sifted rice flour and baking powder.
Spread the cake mixture into the prepared pan and bake in moderate oven for approximately one hour.
While the cake is cooking, prepare the orange syrup. Squeeze the juice from the orange (you should have approximately 1/3 cup) into a small saucepan. Stir in the sugar and water and place over a medium heat.
Continue to stir the mixture, until the sugar dissolves. Don’t allow the liquid to boil.
Simmer uncovered, without stirring for five minutes.
Leave the cake to stand in the tin for five minutes then turn out onto a wire rack.
Pour the hot orange syrup over hot cake.