Saturday, 16 August 2014

Lemon crunch cake


Who doesn't love a lemon cake (well I know someone who doesn't but you get the point), zingy yet comforting at the same time, perfect with a cup of tea whether its drizzling or sunny its a cake standard and one that everyone should have in their arsenal.

I have seen recipes for gluten free lemon cakes which contain mashed potatoes and at some point I will give them a go but this one is more conventional were some of the flour is substituted with ground almonds and the other flours are gluten free. The resultant cake is moist and very moreish, improved by the lemon drizzle topped off by a crunch lemon sugar topping.

Sorghum flour which is in this recipe is a fine  beige white flour from a millet like grain, obtainable on line and in any good health food store. Its a nutritious flour and adds a good flavour to the bake.

What you need
  • 175g melted butter
  • zest of 2 lemons
  • juice of 1 lemon
  • 2 eggs
  • 1 tsp baking powder
  • 25g tapioca flour
  • 40g sorghum flour
  • 150g granulated sugar
  • 60g ground almonds
  • 25g cornflour
  • 25g fine polenta
  • 1 tsp lemon oil
To make the sugar topping

  • 50g sugar
  • 1 tbsp sugar for sprinkling
  • juice of 1 lemon

What you do

  • Firstly lets pre-heat the oven to 170c
  • You will need a 2lb loaf tin, oiled and based lined or use a tin liner
  • Mix all the cake ingredients together in a large bowl, being careful that you melted butter is not too hot, otherwise you will scramble your eggs.
  • Once you have a smooth mixture pour into you prepared tin, smooth the top and place in the oven
  • Bake for 45-55 minutes, until golden, well risen and tests cooked if you insert a skewer
  • Remove from oven and cool in the tin.
  • Whilst the cake is cooling , melt the 50g of sugar and lemon juice in a pan. Once all the sugar has dissolved, pour over the still slightly warm cake and sprinkle immediately afterwards with a further tablespoon of sugar to create a delicious crunchy sugary topping once cooled.
  • Keeps well loosely wrapped and stored in a cool place.



I'm linking up to Hijacked by Twins who is babysitting the Bake of The Week for Helen over at Casa Costello

                                                              Bake of the Week

I'm going to be hosting this challenge in just over a weeks time after Hay in a Day has hosted the challenge

1 comment:

Kirsty Phillipson-Lowe said...

Ooooh this cake sounds so delicious, I love lemon cake and this would be perfect for me! Thank you for sharing with Bake of the Week x

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