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Orange & Lavender Tea Cake (Gluten Free)


Orange & Lavender Sponge Ingredients

200g eggs

150g sugar

Zest of 1 orange

200g Soya bean oil

175g ALISON’S PANTRY ground almond

8g gluten-free baking powder

3g Lavender tea


Orange Marmalade Ingredients 

Zest of 2 oranges

150g orange juice

75g sugar

4g NH pectin


Orange Cream Cheese Mouse Ingredients

75g orange juice

25g lemon juice

Zest of 1 orange

50g sugar

13g cornflour

5g gelatine

20g cold water

150g whipped cream

250g cream cheese


Orange & Lavender Sponge Method

Preheat the oven at 180˚c

In a mixing bowl, mix eggs and sugar together

Slowly add in the soya bean oil and mix until well incorporated

Mix the ground almond, lavender tea, orange zest and sifted gluten free baking powder together

Slowly add in the dry ingredients into the eggs mixture and mix until well incorporated

Weigh 500g of the mixture into 6 inch round cake ring

Bake at 180˚c for 55 minutes until golden brown in colour

After baked, overturn the cake gently on to the cooling rack and set aside to cool down

Remove the cake from the cake ring, place the cake in the freezer for at least an hour to set the structure


Orange Marmalade Method

Mix sugar together with the pectin

Blanch the orange zest with hot water to remove the bitterness

Cook the orange juice, orange zest and sugar together

While the orange juice mixture reaches room temperature, add in the pectin and mix properly to ensure there are no lumps

Cook until 100˚c, transfer into a bowl and let it cool down


Orange Cream Cheese Mousse Method

Mix the lemon juice and cornflour together

Bloom the gelatine with cold water

Place orange juice, orange zest and sugar in a pot and bring to the boil

When the orange juice boiled, add in the cornflour mixture and cook until thick

Add in the bloomed gelatine and mix well

Cut the cream cheese into small cube and place in the blender

Pour the hot orange juice mixture into the cream cheese and blend until it becomes smooth

Wait for the cream cheese mixture cool down until 30˚c, and then fold in the whipped cream

Place the orange cream cheese mousse into the chiller and let it set



When the sponge structure is set enough, cut into 3 layers

Pipe one layer of orange cream cheese mousse on top of the sponge and pipe some orange marmalade on top of the cream cheese mousse

Cover with another layer of the sponge and repeat the same step above

Cover the last layer of sponge on top spread a thin layer of cream cheese mouse on top of the sponge followed by a cover with orange marmalade on top of the cream cheese mousse

Pipe the cream cheese mouse around the cake and sprinkle with lavender tea around it