Gluten-free lemon drizzle

Wednesday, October 31, 2012

The tea room at work has lemon drizzle cake available every day.  It takes everything I have to not buy a piece at tea time.  This recipe sounds like it might do the trick for me as it is gluten-free (I think I am sensitive now, urgh) and much cheaper if I bring it in myself.  Enjoy!  Thanks to BBC Good Food for the recipe.

200g butter, softened

   200g golden caster sugar
   4 eggs
   175g ground almonds (to make it nut free see below)
   250g mashed potatoes
   zest 3 lemons
   2 tsp gluten-free baking powder
   4 tbsp granulated sugar
   juice 1 lemon

1.  Heat oven to 180C/fan 160C/gas 4.

2.  Butter and line a deep, 20cm round cake tin.

3.  Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition.

4.  Fold in the almonds, cold mashed potato, lemon zest and baking powder.

5.  Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean.

6.  Turn out onto a wire rack after 10 mins cooling.

7.  Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides.

8.  Let the cake cool completely before slicing.

Potato ricer
If you have one, use a potato ricer to mash your potatoes; it will give a fantastically light and fine texture.

Make it nut-free
If you'd like to make this nut-free, as well as wheat-free, switch the ground almonds for polenta or wheat-free flour.

Per serving (Cake serves 8-10)
514 kcalories 
9g protein
41g carbohydrate
36g fat
2g saturated fat
2g fibre
35g sugar
0.88g salt

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