Lemon and Almond Cake - Fiver Feeds

Lemon and Almond Cake

A variation on the classic lemon drizzle cake, but this time completely without gluten! Slightly denser and richer, this is perfect dessert fodder served with a dollop of crème fraiche or thick double cream on the side.

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Lemon and Almond Cake

Prep Time:

1hr 30mins

Serving:

Serves 6 People

Cost:

£0.74 per Person

Difficulty:

Easy

  • Ingredients

    180g Unsalted Butter
    180g Caster Sugar
    3 Eggs
    175g Ground Almonds
    80g Rice Flour
    A Pinch of Salt
    1tsp Baking Powder
    Zest of 2 Lemons
    Juice of 1 Lemon

    For the Glaze

    Juice of 1 Lemon Using One of the Two Lemons from Above
    50g Caster Sugar

How to Cook

1. Heat your oven to 180C/Gas Mark 4 then grease and line a 20cm springform cake tin.

2. Beat the butter and sugar together until light and fluffy using a mixer or a wooden spoon if preparing by hand.

3. Beat in the eggs one by one.

4. Mix together the almonds, rice flour, salt and baking powder in a separate bowl then fold this into the eggs, butter and sugar mixture.

5. Stir through the lemon juice and zest then spoon into the cake tin and bake for 30 minutes or until a skewer comes out of the cake clean.

6. To prepare the glaze, heat the remaining lemon juice and caster sugar in a small pan until the sugar has dissolved. When the cake is done, take out of the oven and keep it in the tin. Put a few holes in the surface of the cake using a skewer and pour the glaze evenly over the cake.

7. Only remove the cake from the tin once it’s completely cooled. Dust with icing sugar before serving.



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