This recipe is loosely based on Rachel Allen's orange cake recipe, with few adjustments.
First preheat the oven to 170 degrees C (fan setting), then butter the sides of the cake tin and line the base with baking parchment. On the sides of the tin simply sprinkle evenly some gluten free flour so the cake won't stick.
Using a hand mixer, cream the butter until soft in a large bowl. Add the sugar and beat until the mixture is light and fluffy. Gradually add one egg at a time to the creamed butter mixture, beating all the time.
Afterwards beat in the orange zest, then sift in the gluten free flour, add ground almonds and baking powder and fold in to combine.
Place the mixture into the prepared cake tin, then bake for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean.
When the cake is ready, remove from the oven and let it stay in the tin for 5 minutes.
Remove the cake from the tin, peeling away the baking parchment, then transfer to a serving plate. I do that with two plates, placing one on top of the cake and tipping up side down carefully. Because cake is then bottom side up, I place another plate on the top and tip it up side down again, which is really bottom side down again.
Make the cinnamon whipped cream. Whip all of the double cream with a whisk, when it is half way ready, add sugar and cinnamon and continue whipping until you have soft peaks. Try not to over beat it or you will have a sweet, cinnamon butter!