Scaled Servings: 10 Originally: 10
- 1 cup gluten-free flour blend, with xanthan gum included
- 1/4 cup Almond Flour, (optional-if not, just add another 1/4 cup regular gf flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 cup condensed milk, minus 2 tablespoons sweetened,
- 1/4 cup vegetable oil
- 1/2 cup orange juice
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup water
- 2 tbs sugar
- 1/4 cup honey
- 5 tbs orange, or marmalade
- 1 tbs sugar
- 2 tbs almond sliver
Directions
Preheat the oven to 350 degrees F (180 C)
In a bowl whisk or sift together the flour(s), baking powder, baking soda and salt. In a separate mixing bowl mix together the condensed milk, oil, orange juice, egg and vanilla.
Add the flour mixture to the wet mixture and mix well
Transfer the batter to a 8×8″ square baking pan greased with butter and dusted with flour. Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean
Let the cake cool in the baking pan for about 5 minutes and then transfer to a wire rack to cool completely
Meanwhile, prepare honey syrup: boil the water in a small saucepan with the sugar until the sugar dissolves (stirring). Turn off the heat and let the water cool to lukewarm and then stir in the honey
Trim the sides of the cooled cake and level the top if needed. Prick the top all over with a fork to create holes. Using a spoon, pour the honey syrup all over the top of the cake, allowing it to be absorbed. (You will likely have extra honey syrup. One option is that you can pour the extra syrup back into the cake pan and place the cake pieces on top of later for storage and more syrup absorption).
Prepare the jam topping by melting the orange jam/marmalade with the sugar over low heat in a small saucepan until thinned. Spread the thinned, warm jam over the entire top of the cake. Sprinkle with almonds. Cut cake into desired size squares. Store in the fridge-tastes best after some refrigeration . Enjoy!