Try this deliciously zesty orange cake recipe, courtesy of the Compton Acres Tea Room in Poole...

Gluten Free Glazed Orange Cake

You will need 2 x20cm sandwich cake tins or, to make one-layer cake, a rectangular tin, approximately 17.5 x 25cm, greased and lined with baking parchment or greaseproof paper.

To make this as a gluten free cake, it requires a gluten free self raising flour blend such as Doves Farm. (For anyone able to include gluten in their diet this recipe also works well with regular, wheat self raising flour).

It can be make with all margarine if preferred, but using a combination of butter and margarine makes it more delicious!

  • 112g unsalted butter
  • 112g baking margarine
  • 300ml orange juice (freshly squeezed or shop bought both work well)
  • Finely grated zest of one orange
  • 280g caster or granulated sugar
  • 2 large eggs, lightly beaten
  • 390g gluten free self raising flour blend, sieved


  • 8 rounded tablespoons of icing sugar
  • 4 tablespoons of orange juice

Gently melt the butter and margarine.

Stir in the sugar and orange juice.

Add the eggs and flour to the sugar/butter mixture and beat well. (A large ballon whisk works well for this).

Pour the cake batter into your prepared tin(s) and level.

Bake at 180*C/160*F/gas mark 4 until golden on top and a cocktail stick inserted into the centre comes out clean. For the sandwich tins this may be around 20-25 minutes and for the rectangular tin approximately one hour.

For the glaze topping, simply mix together the sieved icing sugar and orange juice and pour a spoon over the hot cake(s). Allow to cool completely in the tin.

Sandwich the cake layers together with a filling of your choice; orange, vanilla or chocolate buttercream and/or orange curd all work well.

The rectangular cake is delicious just as it is.