Gluten-free lemon drizzle cake
Ingredients
For the cake
- 200ml light olive oil
- 200g golden caster sugar
- 4 eggs
- 125g gluten-free self-raising flour
- 100g H&B Almond Flour
- 1 tsp baking powder
- Zest and juice of one lemon
For the candied lemon drizzle
- 100g caster sugar
- 100ml water
- 1 lemon, finely sliced
- Juice of 1 lemon
| Per | 100g | Serving (122g) |
|---|---|---|
| Energy (Kj) | 1490 kJ | 1814 kJ |
| Energy (kcal) | 357 kcal | 435 kcal |
| Fat | 21g | 26g |
| of which saturates | 3g | 3.7g |
| Carbohydrates | 34g | 42g |
| of which sugars | 26g | 31g |
| Fibre | 2.2g | 2.6g |
| Protein | 4.9g | 5.9g |
| Salt | 0.29g | 0.36g |
Step 1
Grease and line a 2lb loaf tin with non-stick baking paper. Preheat the oven to 180°C (160°C fan).
Step 2
In a large bowl, beat together the olive oil and golden caster sugar until well combined. Add the eggs one at a time, mixing well after each addition.
Step 3
Sift in the gluten-free self-raising flour and baking powder, then fold in the almond flour. Stir in the lemon zest and juice and mix briefly until smooth.
Step 4
Spoon the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes.
Step 5
To make the lemon drizzle, place the caster sugar and water in a small saucepan and bring to boil. Reduce to a gentle simmer for two to three minutes until the sugar has dissolved. Add the lemon slices and cook for about 30 minutes until translucent. Remove from the heat, cool slightly, then stir in the extra lemon juice.
Step 6
While the cake is still warm, poke holes across the top with a skewer and pour over the syrup. Arrange the candied lemon slices on top. Leave to cool completely in the tin.
Step 7
Slice and serve – a spoonful of crème fraîche is optional but delicious.
