Lemon Drizzle Almond Cake

Lemon Drizzle Almond Cake

I recently made a delicious gluten-free, dairy-free lemon drizzle almond cake that was a hit with my family and friends. The cake is moist and flavourful, with a perfect balance of sweet and tangy flavours. The almond flour gives the cake a beautiful moist nutty taste and a wonderful texture, while the lemon drizzle adds a zesty kick. I highly recommend this cake for anyone who is looking for a gluten-free cake or dessert that is both delicious and easy to make.

Ingredients:

5 eggs separated

175 g caster sugar

175 g ground almonds

Grated rind of 1 lemon

Lemon Drizzle Syrup:

Juice of 1 lemon

100 g granulated sugar

For decoration

Lemon peel (optional)

Method:

Preheat the oven to 180°C / 160° Fan / 350°F / Gas Mark 4. Line a circular 20 cm cake tin with parchment paper (or a loaf tin like the picture above).

You need to ensure that the drizzle syrup will not leak out of the paper at the end. I use kitchen foil as a layer of lining first in the tin before placing parchment paper on top of this.

Whisk the egg yolks with your sugar until light and creamy.

Slowly fold in the ground almonds and lemon rind.

Beat the egg whites until stiff and then stir a little of this into the egg yolk and sugar mixture. Gently fold in the rest of the mixture a spoonful at a time.

Pour the mixture into a 20 cm cake tin and bake for approximately 40 minutes. You can tell if it’s cooked because a metal skewer inserted into the middle of a cake will come out clean. If the cake looks like it’s beginning to brown too much but is not cooked, then cover with foil and check every 5 minutes.

Whilst the cake is baking you can make the topping. Simply mix the lemon juice and sugar into a bowl and stir until blended together.

Once the cake is cooked remove from the oven, leave in the cake tin and brush the topping over it. I often will use a skewer to make some holes around the cake so that the drizzle syrup can soak in. The drizzle mixture can be done at any time but I think it is best when the cake is hot.

Leave the cake to cool in the cake tin until cold, then turn out and remove the paper.

Decorate with strips of grated lemon or more sugar.

Additional Notes:

Add some more flavour to the dish such as 1 tsp cinnamon, nutmeg or cardamon.

Equipment Used:

Bowl

Cake tin

Mixer

Spoon

Pastry brush

Weighing Scales.