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You don’t need to be gluten free to enjoy this cake! Moist, zesty, and so easy to make—this lemon almond cake is proof that gluten free baking can be just as delicious. 🍋INGREDIENTS 150g butter, softened 1 cup white sugar, 220g Zest of 4 lemons 4 eggs 200g almond meal, 2 cups ½ cup corn flour, 80g 2 tsp baking powder SYRUP Juice of 4 lemons (150ml) ½ cup icing sugar, 65g 🍋INSTRUCTIONS 1. Preheat the oven to 160°C fan bake. Line a 22 cm round cake tin with baking paper. 2. Cake: In the bowl of a mixer, cream the butter and white sugar until light and fluffy. Add the lemon zest and mix to combine. 3. Add the eggs one at a time, mixing on medium speed. Add half of the almond meal and mix until combined. 4. Add the remaining almond meal, corn flour, and baking powder. Mix on low speed until just combined. 5. Spread the cake batter into the prepared tin and level the top. Bake for 35-40 minutes or until a skewer comes out clean. 6. Syrup: While the cake is baking, make the syrup. Add the lemon juice and icing sugar to a small saucepan. Simmer while stirring for 5-10 minutes until thickened and starting to reduce. Set aside. 7. Once the cake is cooked and while still in the cake tin, poke holes in the top with a skewer and pour over the lemon syrup until it covers the entire surface. You may have to tilt the cake tin to get even coverage. Leave the cake in the tin to absorb the syrup and cool completely. 8. Carefully remove the cake from the tin and place on a cake plate. Sprinkle over icing sugar, cut into slices and serve with Greek yoghurt on the side. Full printable available at vjcooks.com 👩🏼‍🍳