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orange syrup fairy cakes
The winning recipe in our gluten free recipe competition from June 2010! Our tasters loved the zingy taste of these gluten free fairycakes. They were so light and appetising, it was hard to believe that they are gluten free!
Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.
You will need 2 x 12 bun trays
- Serves: 16 fairy cakes
- Preparation time: 15 minutes plus 5 minutes decoration
- Cooking time: 15 minutes
- Oven temperature: 190°C/170°C Fan/Gas Mark 5
ingredients
- 125g Plain White Flour , gluten free or gluten free/wheat-free flour
- 1 tsp level Baking Powder , gluten free
- 125g Diary Free Spread ,
- 90g Fruisana Fruit Sugar , (1 tbsp)
- 2 medium Egg s ,
- 1 medium Orange , grated rind and juice
method
1. Set the oven to 190°C/170°C Fan/Gas Mark 5.2. Put the flour, baking powder, spread, sugar and eggs in a mixing bowl; add half the grated orange rind and 1tbsp water.
3. Beat well with a wooden spoon until mixed. Spoon the mixture into the paper cake cases.
4. Bake for 15 minutes. Remove the cakes from the bun tins and place on a wire rack to cool.
5. Heat the orange juice in a small pan with the extra tbsp of sugar. Boil until syrupy, approximately 5 minutes.
6. Pour over the hot cakes, then sprinkle with the remaining grated orange rind. Leave to cool before serving.
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