You will need
175g butter, plus extra, melted, for brushing
25g tapioca flour, plus extra for dusting
Finely grated zest of 2 unwaxed lemons
Juice of 1 lemon
1 tsp gluten-free baking powder
150g granulated sugar
60g ground almonds
40g sorghum flour
1 tsp lemon oil
1. Preheat the oven to 170°C/gas mark 3. Line a 450 gram loaf tin with baking parchment, then brush with melted butter and dust with tapioca flour.
2. Melt the butter with the lemon zest, but don’t let it get too hot. Stir well, then add the lemon juice and stir again.
3. Crack the eggs into a large mixing bowl. Add the baking powder, sugar, almonds, tapioca flour, sorghum flour and cornflour, polenta and lemon oil.
4. Add the melted butter and zest mixture. Using an electric hand mixer, begin beating at low speed, then at high speed until the mixture is smooth like a batter and a rich yellow colour.
5. Spoon the mixture into the tin and bang it firmly on a work surface to get rid of air pockets. Bake for 30 minutes, then check and cover with baking parchment if it is getting too dark. Bake for a further 15–20 minutes, until springy to the touch. A flat cake skewer will come out clean when the cake is ready. It is quite normal for this cake to crack open along the top.
6. Leave the cake in its tin and, while it’s still very warm, pierce all over with a skewer – don’t be frightened of damaging it; you can go three-quarters of the way down into the cake. The more holes, the juicier the cake will be.
Recipe, Honeybuns gluten-free baking by Emma Goss-Custard (Pavilion)
Click here to go to the original article on Red Online
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