1 x 10 inch/25 cm round loose-bottomed non-stick baking tin
silicone/wooden spoon or spatula
200gplain gluten free flour eg. Gluten Free Alchemist Mix A - See NOTES
1½tspGF baking powder
½tspbicarbonate of soda
¼tspfine sea salt
220ml/gmilk dairy free if needed
1tbspwhite wine vinegar
100gunsalted butter room temperature
2largeeggs UK large - room temperature and lightly beaten together
1largeorange - zest onlyfinely grated
Base-line a 10 inch cake tin with baking paper and pre-heat the oven to 180 C/350 F/Gas 4.
Weigh and thoroughly mix together the flour, baking powder, bicarbonate of soda, xanthan gum, salt and almonds (TIP : weigh into a large airtight container and shake vigorously). Set aside.
Pour the milk and vinegar into a jug and stir so that the liquid becomes clumpy. Set aside.
In a large mixing bowl, use an electric whisk to cream together the butter and sugar until pale and fluffy.
Gradually add the egg a little at a time, beating thoroughly between each addition until fully amalgamated and smooth.
Add and beat through the vanilla and orange extracts and the orange zest.
Add and gently fold in the dry ingredients and the milk mixture, alternating wet with dry about a third at a time, until it has all been added and the batter is smooth, but just incorporated. Be careful not to over-mix.
Transfer the cake batter to the tin and smooth the surface.
Bake for 25 to 35 minutes until well risen and a skewer inserted comes out clean.
Remove from the oven and leave in the tins for about 10 minutes before turning out on to a wire rack to cool completely.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Rice Free Flour Blend A can be found on the GFA Flours & Flour BlendingPage. This sponge can be made a couple of days in advance and will mature nicely. Keeps well for several days at room temperature in an airtight container. If filled with cream or anything that requires refrigeration, bring to room temperature for half an hour or so before serving.