GF ALMOND & ORANGE CAKE

This light, fresh Orange & Almond Cake is ideal for a picnic in the sunshine or stashing in a lunchbox as an extra special treat.

1 cup plain flour

½ cup ground almonds

1½ teaspoons baking powder

½ teaspoon sea salt

125g butter, room temperature

1 cup sugar

2 large free range eggs

Zest of an orange

1 tsp vanilla extract or paste

6 Black Doris plums (or any other red plums), halved, seeded and thinly sliced

2 Tbsp raw sugar

Preheat oven to 180°. Line  and grease the sides of a 25cm tin or loaf tin.

Whisk flour, almond meal, baking powder, and salt in a medium bowl. Using an electric mixer beat butter, sugar, vanilla and orange zest in a large bowl until pale and creamy.  Add eggs one at a time, mixing well after each addition, about 3 minutes in total. Reduce speed to low and gradually add dry ingredients; beat just until smooth and no lumps remain, about 30 seconds.

Scrape batter into prepared pan and bake cake until top is golden and a tester inserted into the centre comes out clean, 50–60 minutes. Transfer to a wire rack and let cake cool in pan at least 30 minutes. Run a sharp knife around sides of pan to loosen cake. Dust with icing sugar just before serving.

Gretchen Lowe, Food Stylist Auckland