Two weeks a go I was part of the Taste of Sudbury experience, and what an experience it was. I am so grateful to Justine at Suffolk Market Events for allowing me to be part of this local foodie celebration. To have the opportunity to natter on about cake, was fab!
I hosted a two hour 'Free From' workshop in my village hall in Cavendish. Speaking with a gorgeous group about what I have learnt on my baking journey to create, what I feel, are delicious free from cakes. It was so lovely to be able to share my tips, techniques and feed everyone cake. Even if I have no concept of portion control and gave out huge slices of cake. Lots of smiles and happy tummies all round.
Spreading the cake love to the main event at Taste of Sudbury, was giddy. Firstly in the fringe tent, to talk about 'free from' baking and then on the main stage to do a demo on decorating one of my signature cakes... Eek. I had butterflies and unicorns flying around in my tummy, but when I got on the stage, I felt amazingly comfortable and really quite enjoyed it. Just hope I made sense with my cake scatty ways. Never seen such a huge queue for cake. People LOVE cake. Like I always say, life is too short for bad cake.
Since Taste of Sudbury I have received heart warming feedback and requests from people who saw me across the event. I have also received requests for the recipe of my gluten free orange and almond cake. So, I would like to share her with you. The whole cake, just for you! Enjoy.
Gluten Free Orange & Almond Cake
200g Golden caster sugar
6 Free range/ organic large eggs
200g Ground almonds
50g Fine polenta
1 tsp Ginger
1 tsp Baking powder
170g Unsalted organic butter
340g Golden icing sugar
2 tablespoons of freshly squeezed orange juice.
Put the oranges in a pan with some cold water, bring to the boil and cook for 2 hours. Then drain and leave to cool.
When ready to bake, heat the oven to 160 fan and butter and line a 8 inch deep tin. In a bowl add the ground almonds, polenta, ginger and baking powder.
Break up each orange and make sure you remove any pips. Dump skins, pith, fruit and all - and give a quick blitz in a food processor, then add the sugar, blitz. Using a measuring jug pour the eggs in one at time, whilst mixing. Then pour the ground almond mixture in to the food processor and blitz one final time.
Pour the cake mixture into the prepared tin and bake for 45 minutes. When the cake tester comes out clean and red, remove from the oven and leave to cool, on a rack, but in the tin.
When ready to dress, team with a batch of orange buttercream. Smooth sides and swirl on top. Finish with orange zest.
Photo Credit: Emma Cabielles Photography