Orange & Lemon Wedge Cake© (Gluten-Free)


Cake Mix
  • 5 large oranges
  • 10.2oz-290g gluten-free self-raising flour (sifted)
  • 4 egg yolks (free-range)
  • 24.6oz-700g golden caster sugar
  • 10.5oz-300g ground almonds
  • 1 tablespoon gluten-free baking powder (heaped)
  • 10 whole medium eggs (free-range)
Lemon Mascarpone Filling/Topping
  • 17.6oz-500g mascarpone cheese
  • 10 tablespoons lemon juice
  • 6 tablespoons lemon curd


  1. In a large pan, place 4 of the oranges into boiling water and reduce the heat and simmer for 1 hour with a lid on until they are soft and squidgy. Drain and set to one side to cool
  2. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven and grease two 20cm/8" round cake tins and set to one side
  3. In a large mixing bowl start the cake mix and add the ground almonds, flour and baking powder. Mix with a spoon until combined and set to one side
  4. Next, quarter the oranges using a knife, removing the seeds but leaving the peel on. Place the cooked oranges into a food processor and add the zest of the one remaining orange. Blitz into a puree and set to one side
  5. In a separate, clean large mixing bowl, add the egg yolks and sugar. Using an electric hand-mixer or stand-mixer, combine for 10 minutes until the mix is thick
  6. Add the almond mix to the eggs and mix again until everything is combined. Follow by adding the orange puree and mix one last time
  7. Spoon into the pre-prepared tins and pop into the oven for 10 minutes. Reduce the heat to 302˚F/150˚C regular oven or 266˚F /130˚C fan assisted oven and bake for a further 30 minutes. Reduce the temperature one last time to 284˚F/140˚C regular oven or 348˚F /120˚C fan assisted oven and bake for a final 20 minutes
  8. Check with a skewer in the centre of the cake, if it comes out clean- they are ready. Remove the cakes from oven. Allow to cool in the tins for 10 mins before removing and allowing to cool completely before moving onto the next step
  9. Once the cakes have cooled, make the lemon mascarpone that will be used for the topping and filling. In a large mixing bowl, add all the lemon mascarpone ingredients and beat together until looking smooth
  10. Using the mascarpone mix, cover the bottom-side up of one of the cakes. Sandwich the other cake on top (top-side facing up) of the cake with the mascarpone mix on. Spoon the rest of the mascarpone mix on the top and spread out evenly, covering the top of the cake (not the sides)
  11. Decorate to your preference, serve and enjoy!!!!!

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