Gluten-free lemon and almond cake recipe
This delectable gluten-free lemon and almond cake recipe was created by Mette Marie Sarbo and Kathrine Rosamunde of Copenhagen's famous H.U.G Bakery for the cookbook Knead Peace. Compiled by Andrew Green, the book is a unique collection of recipes from the world's best bakers in support of Ukraine.
Ingredients
For the cake- 200 g butter (or dairy-free alternative), softened
- 200 g cane sugar (coconut sugar is also lovely, but will give a darker cake)
- 4 eggs
- 200 g almond flour
- 80 g gluten-free flour (like rice or sorghum)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 organic lemons or bergamots, zested
- 150 g icing (confectioners') sugar
- 1 pinch of ground turmeric, for colour
- 4 tbsp lemon juice (from 1 lemon)
- 1 handful of dried flowers and chopped pistachios, to decorate
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 10
Step-by-step
- Beat butter and sugar well together.
- Add one egg at a time, then add the rest and whisk it all together.
- Bake in a round spring tin, or loaf tin, at 170ºC/150°C Fan/315°F/Gas 3 for about 35-40 minutes. Check with a toothpick to see if the middle is set.
- Let the cake cool and cover it with the icing. You can decorate with dried flowers and chopped pistachios.
- Also great baked as muffins, will yield about 10-12 pcs. Bake them for about 20 minutes!
Recipe extracted from Knead Peace: Recipes from the world's best bakers in support of Ukraine by Andrew Green (Kyle Books, £25). Photography by Jessica Wang.
For your chance to win a copy of Knead Peace, enter the competition on our Facebook page.
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