My Gluten, Dairy Free Aperol Cake
Does it get much better!? This recipe can be doubled for a 2lb loaf tin, made into cupcakes or even a large round cake if you'd like!
Servings: 1 x 1lb loaf tin
Ingredients
- 112 grams dairy-free spread - I used dairy free Flora
- 112 grams caster sugar
- 112 grams gluten free self raising flour
- 2 eggs
- 1 shot Aperol (25ml)
- Zest of an orange
Drizzle
- 1 or 2 shots of Aperol - depending on how strong you'd like it!
- 1 shot of Champagne - optional
- 10 grams caster sugar
Topping
- 100 grams icing sugar
- Orange segments
Instructions
- Preheat your oven to 180oC (fan).
- Line your traybake tin/loaf tin/whatever you're using with baking paper.
- Whisk together the butter and sugar until lighter in colour and creamy.>You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
- Crack all the eggs into a separate bowl & beat together.
- Add the beaten eggs, zest and flour to the butter/sugar and whisk together until JUST combined (20-30seconds).>Don’t over whisk, otherwise you’ll lose the air bubbles & they won’t be quite so fluffy!
- Add the shot of Aperol and whisk again for 5 seconds.
- Pour the mix into your tin. It should be about 2/3 full to give it enough room to expand when it bakes.
- Bake for approx 30 mins>You’re looking for them to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
- Add the "drizzle" ingredients into a pan and warm on a low heat until the sugar dissolves.
- Poke holes all over the top of the cake with a skewer (I went for about 20 holes!). Pour the drizzle over the top of the cake.
- Leave to cool slightly for 5 mins in the tin & then remove and transfer to a cooling rack to cool completely.
- Once cool, mix the icing powder with 10ml of water. It should be thick enough to coat the back of a spoon.
- Pour over the cake and let some run down the sides. Add some orange segments for decoration if you'd like to. Enjoy!!