This was a little experiment that turned out super yummy! It’s worth all my healthy eating during the week to get a slice of this and a cup of tea on a Saturday afternoon!
- 3 lemons, washed
- 300g golden caster sugar
- 200g butter, well-softened, plus extra for greasing
- 3 large eggs
- 200g gluten-free self-raising flour
- 50g ground almonds
- 70g organic cacao powder
- ½ tsp gluten-free baking powder
- Preheat the oven to 190C/170C Fan/Gas 4. Grease and line the loaf tin and zest the lemons.
- Put 200g of the sugar, the butter, eggs, flour, almonds, cacao powder, baking powder and lemon zest in a large mixing bowl and beat until creamy.
- Spoon the batter into the prepared tin and level the surface. Bake in the centre of the oven for 55 minutes, or until well-risen. If you insert a skewer or knife inserted into the middle of the cake should come out clean.
- Turn the cake out using oven gloves and gently set onto a wire rack. Remove the baking parchment and turn the cake the right way up. Make loads of deep holes in the cake using a skewer.
- Squeeze 2 of the lemons and mix with the remaining 100g sugar. Slowly and gradually, spoon the lemon sugar over the cake, stopping every now and then to allow it to penetrate the sponge.
- Leave to set before serving. Serve in slices.
This is a cross between a bread and a cake so I had a slice plain and then tried some butter on another slice and both were lovely! Thinking my 3rd slice will be Nutella! TOO. MUCH. CAKE!!!!!