Baking enthusiast or not, this gluten free lemon & almond cake is super quick and easy to make and is a definite crowd pleaser. Delicious served with mascarpone ice cream or greek yogurt and equally pleasing with an afternoon cuppa.
“This one’s always been a winner with my family and friends - an elegant yet easy lemon cake topped with flaked almonds and a delicious syrup. It’s moist, sweet, buttery and loaded with fresh lemon, capturing the flavour of summer perfectly. It’s a popular choice in the restaurant and I think our customers love it because of its simplicity - you know what you’re in for when you order this sweet treat.” Samantha Pounds, Chef Proprietor
200g caster sugar
50g gluten free flour
1 ½ teaspoons baking powder
Zest of 2 lemons
Handful of flaked almonds (optional)
Juice of 2 lemons
125g caster sugar
Mix all ingredients together.
Pour mixture into baking tray and sprinkle over a handful of flaked almonds.
Bake for 20 minutes or until golden on top.
Make syrup with the lemon juice and 125g caster sugar and pour over as soon as the cake is out of the oven.
Leave cake in tin until cool and serve!