recipes
Gluten-free lemon and poppy seed cake
Serves: 12
Ingredients
For the cake
- Zest of 2 large lemons
- Juice of 1 lemon
- 270g butter, softened (President)
- 270g caster sugar (Lamb Brand)
- 330g gluten-free plain flour (Dr. Schar)
- 2 tsp gluten-free baking powder
- 5 eggs
- 5 tbsp milk (Benna)
- 25g poppy seeds
You will also need to decorate
- 250g icing sugar
- Juice of a lemon
- Zest of a large lemon
Method
This recipe is extremely easy. Start by lining a 30cm x 22cm rectangular cake tin with non-stick paper and put aside. To mix the cake beat together the sugar and butter for a minute, then add the gluten-free flour and baking powder, milk, eggs and lemon juice and beat together for 3 minutes. Finally stir in the poppy seeds and turn out into the prepared cake tin. Bake in the oven at 180`c for 40 minutes, or until cooked through. As soon as the cake comes out of the oven mix together the icing sugar and enough of the lemon juice to make a thick glossy glace icing. Pour it over the hot cake, spread out and sprinkle over the lemon zest. Allow to cool down completely in the tin before serving.
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