Every week we bring you a taste bud-tingling, saliva-inducing recipe for you to feast your eyes (and stomachs) on.
This afternoon we’re bringing you something that is both delicious and gluten-free.
We give you the recipe for Gluten-Free Lemon Drizzle Cake, courtesy of the BBC Good Food website…
Ingredients:
- 200g butter, softened
- 200g golden caster sugar
- 4 eggs
- 175g ground almonds (optional)
- 250g mashed potatoes
- zest of 3 lemons
- 2 tsp gluten-free baking powder
For the drizzle:
- 4 tbsp granulated sugar
- juice of 1 lemon
Method:
1. Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin.
2. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition.
3. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
4. Tip into the tin, level the top, then bake for 40-45 minutes or until golden and a skewer inserted into the middle of the cake comes out clean.
5. Turn out onto a wire rack after 10 minutes cooling.
6. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
