I made this for Easter Weekend and it was a favourite. The addition of coconut flour and ground almonds gives the cake a texture somewhere between a polenta cake or a baked cheesecake. (See below for variations on this, and other notes.)
So, by request, this is for my dear sister Rachel and cousin Lizzie, all the way down there in Australia.
Turn the oven on to 180 degrees. Line an 8″ cake tin with baking paper, or use the ready-made tin liners. (I love them – I have them in loaf and cake tin shapes.)
Beat together until creamy and smooth:
4oz caster sugar
4oz butter
Add in three eggs, one at a time, and mix very well.
Add the zest and juice of a lemon to the cake mix. Then add the dry ingredients and mix well. It might be a little stiff (that’s the coconut flour) so add 100-150ml of milk if you need to loosen it.
Fill the cake tin immediately – don’t let the mixture sit around or you’ll lose the rise. Spread the mixture to the sides and bake for 20 mins. Test with a skewer and cook for 5 mins more if it needs it. Cool on a wire rack.
Take the zest and juice of another lemon and mix with 1oz sugar, or more according to your taste. You need about 100ml so add a little water or the juice of another lemon. Heat slowly to dissolve then boil for a minute. Remove from the heat and cool slightly, but don’t let it go cold or it will stiffen up.
If the cake has a rough-looking top, turn it over onto a plate so you have a smooth surface. Prick all over with a skewer and drizzle the lemony sugar mixture evenly over it. Leave to cool completely and allow the lemon flavour to sink into the cake.
You can make this whole cake in a food processor.
If you’re having trouble with the ounces, just multiply by 25. That’s about right for grams. My scales are ancient!
If you don’t have coconut flour, double the ground almonds and you may not need the milk.
Also works very well with one goose egg instead of three hen’s eggs.,
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Sticky Lemon Drizzle cake – gluten-free & full of sunshine.
I made this for Easter Weekend and it was a favourite. The addition of coconut flour and ground almonds gives the cake a texture somewhere between a polenta cake or a baked cheesecake. (See below for variations on this, and other notes.)
So, by request, this is for my dear sister Rachel and cousin Lizzie, all the way down there in Australia.
Turn the oven on to 180 degrees. Line an 8″ cake tin with baking paper, or use the ready-made tin liners. (I love them – I have them in loaf and cake tin shapes.)
Beat together until creamy and smooth:
4oz caster sugar
4oz butter
Add in three eggs, one at a time, and mix very well.
Weigh out & sieve together:
8oz Dove’s Farm Freee gf self raising flour
1oz Tiana Organic Coconut flour
1oz ground almonds
1 tsp Freee Xanthan Gum
Add the zest and juice of a lemon to the cake mix. Then add the dry ingredients and mix well. It might be a little stiff (that’s the coconut flour) so add 100-150ml of milk if you need to loosen it.
Fill the cake tin immediately – don’t let the mixture sit around or you’ll lose the rise. Spread the mixture to the sides and bake for 20 mins. Test with a skewer and cook for 5 mins more if it needs it. Cool on a wire rack.
Take the zest and juice of another lemon and mix with 1oz sugar, or more according to your taste. You need about 100ml so add a little water or the juice of another lemon. Heat slowly to dissolve then boil for a minute. Remove from the heat and cool slightly, but don’t let it go cold or it will stiffen up.
If the cake has a rough-looking top, turn it over onto a plate so you have a smooth surface. Prick all over with a skewer and drizzle the lemony sugar mixture evenly over it. Leave to cool completely and allow the lemon flavour to sink into the cake.