Almond and Orange Cake

• 125g margarine
• Grated rind of 1 orange
• ½ cup caster sugar
• 2 eggs
• 125g almond meal
• 2 tablespoons poppy seeds
• 1 cup gluten free flour
• 1 teaspoon gluten free baking powder
• ½ cup soy or dairy milk

• 1 cup orange juice
• ½ cup sugar

Cake

1. Place margarine, rind and sugar in a bowl and beat with an electric mixer until light and creamy.
2. Add eggs one at a time, beating until combined.
3. Stir through almond meal and poppy seeds.
4. Stir in ½ the flour with 1/4 a cup of So Good, then remaining flour and So Good.
5. Spread mixture into a greased and lined 20cm round tin. Bake in a moderate oven (180C) for 40 minutes.

Syrup

1. Combine syrup ingredients in a saucepan. Stir over low heat until sugar is dissolved, then increase heat and simmer for 5 minutes.
2. Remove cake from the oven, insert a few holes in the cake with a skewer.
3. Pour over hot syrup and cool in cake tin.

Kilojoules 1197 kJ (288 cal), Protein 5.1g, Total Fat 16.6g, Saturated Fat 2.4g, Carbohydrate 29.5g, Total Sugars 20.3g, Fibre 1.4g, Sodium 135mg, Potassium 187mg, Iron 1.3mg.