A delicious, moist cake full of lemon flavour - it didn't even last the time of cooling it was so popular!
Lemon and Almond Cake Recipe
A delicious, moist cake full of lemon flavour - it didn't even last the time of cooling it was so...
Ingredients
| 120g | butter, softened ( or vegan block) |
| 130g | golden caster sugar |
| 2 | large eggs |
| 60g | gluten-free flour - keep a mix of flour ready for use, see below for mixture |
| 1 tsp | Steenbergs gluten-free baking powder |
| 1/4 tsp | xanthum gum |
| 60g | ground almonds |
| 80ml | plain yogurt or vegan coconut yoghurt |
| 2 tsp | Steenbergs organic lemon extract |
For the drizzle:
| 2 tsp | Steenbergs almond extract |
| 1 tbsp | golden caster sugar |
| juice of 1 lemon |
For the icing:
| 160g | icing sugar |
| 2 tsp | Steenbergs organic lemon extract |
| water if required | |
| flaked almonds |
For the gluten-free flour mix:
| 700g | brown rice flour |
| 200g | potato flour |
| 100g | tapioca flour |
Method
- Heat oven to 180oC/Gas 4. Line and grease 6 mini loaf tins.
- Whisk together the butter and caster sugar until light and fluffy. Add the eggs and whisk again.
- Fold in the four mix, ground almonds, yogurt and lemon extract using a spatula.
- Divide the cake mixture between the tins. Bake for about 20 minutes, until cakes are golden brown and firm to the touch.
- To make the drizzle, put the almond extract, sugar and lemon extract in a small saucepan and heat until the sugar has dissolved. Pour over the warm cakes whilst cooling in the tin.
- For the icing, mix the icing sugar and lemon extract together, adding a little water if necessary. Once the cakes are removed from the tins, spoon over the icing and sprinkle with almonds
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