Lemon Drizzle Almond Cake

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.

Emma Alexander-Cook

My name's Emma. I've been living gluten-free for over 25 years, and I've been dairy-free for over five years.

Health and Auto-immune Diseases

I have auto-immune diseases and expected to be on medicine for the rest of my life, but I didn't want to live like that. My rheumatology Doctor was so supportive of the change I wanted to make, and with their help, I now manage my auto-immune diseases by being strict with my diet.

It can be quite frightening when you first find out you have to change the way you eat but for some of us' Food is our medicine.'

I have several websites, write blogs, and I'm currently in the process of writing a book.

I trained to be Holistic Health Coach, Meditation and Mindfulness Teacher and Certified Gluten Free Practitioner in order to heal myself, my family and others who find themselves on the same journey as myself.

Websites include:

www.emmaalexandercook.com

www.savemoneyfreezefood.com

www.livefreelovelife.com

www.cooksprojects.com

Photography

Our love for photography started on our travels. We wanted to capture images of the areas we travelled to both for our own records and for our family back at home. Some of these images were reproduced as watercolours. Our favourite images we display at home and friends often asked where we had purchased the pictures! Now you can purchase them online directly from us.

Coaching and Consultancy

Previously an IT Manager my skill set has come in very handy as I am both a Health Coach and also offer consultancy for small business starts up and fellow Health Coaches. This has included building websites and online profiles.

Our Family

Family is everything to me! We have a family of four boys where the age difference between the youngest and the eldest is 18 years. Two of our sons are also Gluten Free and Dairy Free. Emma is a Health Coach who specialises in helping individuals and families achieve their health and wellness goals. Ian runs his own business which began developing a Race Timer for diecast model cars.

http://www.glutenfreedairyfreefamily.com
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