Thursday, 23 January 2014

Extremely Light and Healthy - Gluten Free Lemon and Almond Cake

This one's an old favourite. Passed to me by a dear friend who is gluten intolerant, it always gets great feedback. I made it for my parents to take on a shooting weekend, hence the flying bird. Sadly there was none left for me...

Ingredients (serves 8-10)

for the cake -

- 6oz almonds, blitzed in a food processor to your required consistency (I like to leave them slightly crunchy and not like breadcrumbs) or ground almonds
- 5oz caster sugar
- 4oz butter
- 3 large eggs
- 1/2 tsp almond essence (pretty essential)
- zest of 2 lemons

for the icing -

- 3oz icing sugar
- juice of 1/2 a lemon

1. Heat the oven to 170°C.

2. Beat the butter and the sugar together in a bowl or food processor and then add the eggs one at a time. 

3. Finally, spoon in the ground almonds, lemon zest, and essence to form a good cake consistency.

4. Pour the mixture into a cake tin and bake in the oven at 170°C for 25-30 minutes, until it is cooked right through.

5. When the cake is cooked, take it out of the oven and leave it to cool for a few minutes. Place it onto a large plate, or straight into a cake tin and pour on the icing (juice of half a lemon added to the icing sugar) while the cake it still warm. 

6. Serve either cold or hot.

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