Spiced Orange Drizzle Cake

Gather

• 1 tablespoon linseeds
• 3 tablespoons water
• 3-5 satsumas, peeled into segments
• 140g gluten free flour
• 100g oat flour (gluten free if required)
• 50g brown rice flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• pinch of salt
• 1 teaspoon mixed spice
• 1 teaspoon ginger
• 75g coconut sugar
• 100g ground almonds
• 235g banana mashed
• 50ml coconut oil melted
• 180ml dairy free milk (I use unsweetened carton coconut)
• 75ml maple syrup
• 1/2 teaspoon vanilla extract
• 50ml freshly squeezed Satsuma juice (approx. 3 small)

Prepare

1. Mix the linseeds with the water, stir and set aside
2. Grease or line your cake tin, then arrange your Satsuma segments into the tin.
3. In a large bowl mix together all the dry ingredients: gluten free flour, oats, rice flour, baking powder, bicarbonate, salt, mixed spice, ginger, sugar and almonds.
4. Stir the wet ingredients together: banana, oil, milk, vanilla and juice.
5. Gently add the wet ingredients to the dry and lightly combine until you have a smooth batter.
6. Pour the batter into your dish and pop in the oven. Bake at Gas Mark 4 (350f / 180c) for 45 minutes. Have a quick look to check its not browning too much, then turn the oven down to Gas mark 1 (275f /140c) for a further 15 minutes.
7. Allow to cool slightly before removing from the tin by placing a plate over the tin and turning the cake upside down (so the fruit is on the top).
8. Make a syrup by heating together equal amounts of Satsuma juice, coconut sugar and water, or make a chocolate syrup by dissolving equal amounts of coconut sugar in coconut oil then stirring in cacao powder.  Taste test for sweetness, then drizzle over the cake (you can poke holes in the cake and pour over) or just leave each person to choose their own favourite
9. Enjoy!

Serve & Store

1. Serve your cake naked, or serve with a choice of drizzles.
2. Store the cake covered at room temperature for up to two days or refrigerated for up to five days.
3. Use more satsumas and completely cover the base with them.
4. Switch it up and try using pineapple chunks, apple slices or black cherries.
5. Make the same mixture and bake into muffin tins (reduce the cooking time to 20-30 minutes at Gas 4 350f / 180c).