Gluten Free Jaffa

Orange and chocolate is always a great combination and perfect for this gluten free moist almond cake.

Ingredients make 18 slices

250 g butter

250 g caster sugar

250 ml  eggs

1 orange, zest

½ tsp egg yellow colour

250 g almond meal

Method

Preheat oven to 180ºC normal bake. Mix butter and sugar in a bowl until creamy. Add eggs gradually and mix until combined. Add orange zest and colour. Blend in the almond meal and mix evenly. Spread mixture evenly into 3 greased and baking paper lined 28 x 18 cm cake tins. Bake in the oven for approx. 40 minutes. Allow cooling in the fridge for 60 minutes. Turn one of the cakes upside down on a tray with baking paper and spread a layer of chocolate buttercream on top. Place another cake on top and spread another layer of chocolate buttercream. Place the last cake on top and finish with a layer of chocolate buttercream. Place the cake in the fridge for 10 minutes before cutting into slices. Keep the cakes stored in airtight container in the fridge.

Note: To make it as a dessert use chocolate mousse instead of buttercream.