Ingredients
2oz brown sugar
1 lemon juice & grated rind
1⁄2tsp cinnamon
4oz sunflower oil
6oz rice or gluten free flour (or mixture of both)
1oz gram flour
2 tsps Xantham gum
2 oz desiccated coconut
2oz crushed pineapple
4oz finely grated carrots
1tbsp water
1⁄2 grated rind & juice of orange
6oz icing sugar
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Beat together the brown sugar, lemon rind & juice, cinnamon and oil.
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Mix in both flours, xantham gum, grated carrots and water.
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Leave to rest for half an hour to let the xantham gum do its work
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Pour into an oiled and greaseproof lined 1lb (500g) loaf tin and bake in an oven preheated to 180ºC/350ºF/Gas Mark 4 for 45 - 50 minutes.
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Cool the cake slightly before turning out onto a wire rack to cool.
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To make topping add orange rind & just enough juice to the icing sugar to create a thick icing and spread over top and sides of cold cake.
