This is an adaptation of a Nigella recipe and it is unbelievably good! In fact, this is the best I have tasted….
Gluten Free Lemon Drizzle
For the cake – Gluten Free and Sugar Free
200 grams soft unsalted butter (plus some for greasing)
200 grams Xylitol (a safe and natural sugar alternative)
200 grams ground almonds
100 grams fine polenta
1 ½ teaspoons baking powder (gluten free if required)
3 large eggs
zest of 2 lemons (save juice for syrup)
For the syrup
juice of 2 lemons
125 grams icing sugar
Preheat the oven to 180°C/gas mark 4/ 350°F and line the base of a 23 cm/9 inch springform cake tin with baking parchment and grease its sides lightly with butter.
I cheat a bit really and use a mixer – so beat (or put in the mixer) the butter and Xylitol till pale and whipped.
Then mix together the almonds, polenta and baking powder, and add this to the butter-sugar mixture and ‘mix’ (or beat if you’re not using a mixer).
Then add your eggs into the mix and when it’s all blended, add the lemon zest. Then spoon and scrape the mixture into your prepared tin and bake in the oven for about 40 minutes.
It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish.
Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan and wait for the icing sugar to dissolve. Sieve the icing sugar first and that should avoid any lumps forming.
Prick the top of the cake all over with a cake tester and then pour the warm syrup over the cake, and leave to cool before taking it out of its tin.
This adds a beautiful moisture to the mixture that is just zingy and gorgeous! Remember that the cake is sugar free but the drizzle is not! I now challenge you to have only one piece….I failed and had three!
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