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Lemon and Almond Cake

A delicious, moist cake full of lemon flavour - it didn't even last the time of cooling it was so popular!

Ingredients:

For the drizzle:

For the icing:

For the gluten-free flour mix:

Method:

 

  1. Heat oven to 180oC/Gas 4. Line and grease 6 mini loaf tins.
  2. Whisk together the butter and caster sugar until light and fluffy. Add the eggs and whisk again.
  3. Fold in the four mix, ground almonds, yogurt and lemon extract using a spatula.
  4. Divide the cake mixture between the tins. Bake for about 20 minutes, until cakes are golden brown and firm to the touch.
  5. 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.
  6. 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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