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Recipe: Zesty gluten-free lemon and almond cake

Serves 10

Prep:

Cook:

Serves:

    Serves 10
    Preparation time: 20 minutes
    Cooking time: 30 minutes

    Ingredients

    ● 175g softened butter
    ● 175g caster sugar
    ● 100g ground rice
    ● 1 tsp baking powder
    ● 175g ground almonds, sifted
    ● Zest and juice of 1 unwaxed lemon
    ● ½ tsp vanilla extract
    ● 3 medium eggs

    For the drizzle
    ● 2 unwaxed lemons, grated and freshly squeezed
    ● 50g icing sugar
    ● 2 tbsp water

    Method

    ● Preheat the oven to 180°C and line a non-stick 20cm springform cake tin. Cream together the butter and sugar until smooth and fluffy then add the eggs and vanilla extract and beat until blended. Do not over-beat.
    ● Add the ground rice, baking powder, ground almonds. Add the lemon juice and zest of 1 lemon and mix together until smooth.
    ● Spoon the mixture into the tin and bake in the middle of the oven for 30 minutes.
    ● To make the syrup drizzle, place the lemon zest and juice in a small saucepan together with the icing sugar and water
    ● When the sugar has dissolved, turn up the heat and bring to a boil for 2-3 minutes, then simmer for 3 minutes to reduce and thicken the syrup. Then pour the syrup through a sieve into a small bowl. Keep the zest as a garnish.
    ● When the cake is done, cool it on a wire rack for 5 minutes before loosening the tin and piercing all over with a fine skewer or tooth pick. Carefully spoon over the syrup.
    ● Leave for 20 minutes while the cake absorbs the syrup.
    ● Serve with crème fraiche.

    Method
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