This is a gluten free version of Laura’s boyfriend’s mum, Anna’s recipe – it’s Greek. It’s a fantastic gluten free buckwheat sponge – it rises and has a lovely texture! Laura added the glaze and a little orange juice to give a shiny top, but it’s totally gorgeous without it. The cake is big enough to be cut in half and filled with jam or fruit if you want but it’s lovely just as it is in our opinion. Thanks Anna!
60g butter melted with 2 tsps vanilla extract
200g buckwheat flour
20g cocoa powder
30g ground almonds
190ml almond milk or fresh cow’s milk or soya milk
90g date syrup
50g fructose sugar
grated zest of a whole orange and 2 tblsps juice
1 large egg
2 tsps baking powder
30ml brandy
flaked almonds to decorate the top
Glaze (optional)
2 tblsps fresh orange juice
1 heaped tblsp honey
1. Preheat the oven to 180c. Line the base of a 23cm tin with baking parchment and grease the sides with butter.
2. Put all the cake ingredients together in a large bowl and whisk together with an electric whisk or beat together with a wooden spoon. Make sure all the ingredients are thoroughly combined before pouring the batter (which is quite stiff) into the prepared tin.
3. Bake in the preheated oven for 30-40 minutes until risen, and a skewer comes out clean.
4. Make the glaze by heating the honey and orange juice gently in a small pan. Pour over the cake and leave to cool.
