Tangelo Loaf Cake - Quick Mix / Gluten Free

This is a simple cake to make and the recipe easily adapted for most citrus fruits which is good for those of us with trees and a bumper crop. I used Meyer lemons which are sweeter lemon as  these are what needed to be used first. It can be made with butter or a combination of butter and oil and probably all oil although I have tried this. The recipe work well with gluten free flour which has a slightly different texture to one that is made with regular flour. My gluten free testers thought it was delicious. I have also included the non gluten free version made with lemons. The recipes are identical with the exception of the flour, gluten free flour absorbs more liquid so does not use quite as much as if using regular flour. This recipe was adapted from a recipe given to me by my neighbour Mandy.

Tangelo Loaf Cake

Quick mix, gluten free

Ingredients

1 Tangelo*(large, approximately 300g)

185 g soft butter or 1/3 cup canola oil and 80 g butter

3 eggs

1 cup caster sugar

3 teaspoon baking powder

1 1/4 cups Gluten free plain flour

Method

Preheat oven to 160 deg C, grease and line base /sides of a loaf pa

Remove the ends from the tangelo, cut into quarters and then remove skin. If there is a lot of white pith on the skin you may like to remove it.

Place the tangelo flesh, peel and sugar in a food processor or use a stick blender and process until pulpy and the skin is broken up into fine flecks.

Add the butter and process again

Add the eggs and give a quick quiz, then add the baking powder and gluten free flour. Pulse to mix.

Pour batter into the prepared tin. Bake until cake is set and starting to shrink away from the sides of the tin, approximately 45 minutes.

Ice with lemon or orange icing or a drizzle with a watered down icing or glaze

*Use lemons, mandarins or oranges, keeping the prepared weight about the same.

the non gluten free version

Lemon Loaf Cake

Quick mix

Ingredients

2-3 Lemons *( approximately 300g)

185 g soft butter or 1/3 cup canola oil and 80 g butter

3 eggs

1 cup caster sugar

3 teaspoon baking powder

1 1/2 cups plain flour

Method

Preheat oven to 160 deg C, grease and line base /sides of a loaf pa

Remove the ends from the tangelo, cut into quarters and then remove skin. If there is a lot of white pith on the skin you may like to remove it.

Place the tangelo flesh, peel and sugar in a food processor or use a stick blender and process until pulpy and the skin is broken up into fine flecks.

Add the butter and process again

Add the eggs and give a quick quiz, then add the baking powder and gluten free flour. Pulse to mix.

Pour batter into the prepared tin. Bake until cake is set and starting to shrink away from the sides of the tin, approximately 45 minutes.

Ice with lemon or orange icing or a drizzle with a watered down icing or glaze

*Use lemons, mandarins or oranges, keeping the prepared weight about the same