Ingredients Jump to Instructions ↓

  1. 1 cup rice flour

  2. 1/2 cup gluten-free cornflour

  3. 1/2 cup potato flour

  4. 2/3 cup cocoa powder

  5. 2 teaspoons gluten-free baking powder

  6. 1 teaspoon bicarbonate of soda

  7. 2 eggs, at room temperature

  8. 1 1/2 cups caster sugar

  9. 50g butter, melted

  10. 200g gluten-free vanilla yoghurt

  11. 2/3 cup reduced-fat milk

  12. 1 teaspoon vanilla essence shredded orange rind, to serve Jaffa icing

  13. 200g milk chocolate, chopped

  14. 1/4 cup pouring cream

  15. 2 teaspoons grated orange rind

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 170°C. Grease and line a 7cm deep, 23cm (base) springform pan. Sift flours, cocoa, baking powder and bicarbonate of soda into a large bowl. Whisk eggs and sugar in a jug. Add butter, yoghurt, milk and vanilla. Mix well. Pour egg mixture into flour mixture. Using an electric mixer, beat on low for 2 minutes or until mixture is pale in colour. Pour mixture into pan. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 5 minutes. Turn onto a wire rack. Make Jaffa icing: Place chocolate, cream and orange rind in a heatproof bowl over simmering water. Using a metal spoon, stir for 3 to 5 minutes or until smooth. Remove from heat. Refrigerate until thick. Spread icing over cake. Top with shredded orange rind and serve.


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