This recipe adapts well. We've got an orange allergy in the extended family so we've subbed lemon in for the orange ingredients. You can also try different jams on top. Lemon cake w/raspberry jam, orange cake w/strawberry jam, etc. You can also skip the jam entirely and top with fresh fruit. Lots of options. So far every one I've tried has been a big YUM. I adore this cake.
1 2/3 cups safe all-purpose flour
1 tsp xanthan gum (leave out if using wheat flour)
1/3 cup sugar
1 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/3 cup orange juice (increase to 1/2 cup for wheat flour)
1 Tbs orange zest
1/2 tsp orange extract
1/2 cup mild molasses, sorghum or rice syrup
1/3 cup oil (increase to 1/2 cup for wheat flour)
1/4 cup applesauce (can sub 1 egg)
1/2 cup orange marmalade
Dress it up:
whipped topping, optional
orange slices, optional
Preheat oven to 350°F. Lightly oil (most cooking sprays contain corn and/or soy) a 9x9" baking pan and set aside.
Combine dry ingredients in a medium bowl. Combine wet ingredients in another bowl; add to dry ingredients. Stir until moistened; pour into pan.
Bake for 16-20 minutes (times may vary for different types of flour). To check for doneness: Insert a toothpick or knife and pull out. Cake is done when toothpick/knife comes out clean.
Spoon marmalade over warm cake. Cool on wire rack.
Dress it up if desired. Serve.
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Maybe I should have specified that 'safe all-purpose flour' includes gluten-free flour blends. I find the taste of some of the packaged blends a bit 'beany' tasting (Hi, Bob's Red Mill!) but this cake can even carry that pretty well. Almost any other blend should be fab in this cake.
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