GLUTEN FREE LEMON DRIZZLE CAKE
Makes: 12 slices
Nutrition: per slice 352 Kcal; Fat: 20 gr; saturated fats: 8,2 gr; monounsaturated fats: 13,5 gr; polyunsaturated fats 2 gr; carbohydrates: 36,6 gr; sugar: 20,8 gr; fiber: 2,3 gr; Protein: 5,9; salt: 0,5 gr
Preparation & Cooking time: 75 mins
- 4 eggs
- Zest of 3 lemons
- 6 tsp lemon juice
- 200 gr of fairtrade coconut sugar (or demerara)
- 90 gr of almond ground
- 180gr gluten free flour (self raising or with added xanthan gum)
- 150 gr organic butter or coconut oil coconut oil (extra to grease the cake tin)
- 120 ml oat drink (or milk)
- ½ teaspoon baking soda
- 2 tbsp vanilla extract
- 5 unpitted dates
- 6 – 7 tsp lemon juice
Preheat the hoven to 175ºC.
Rinse the lemons. Grind the zest of 3 lemon and put aside. Squeeze the juice of the 3 lemons into a cup. Save 6 tsp for the drizzle.
In a bowl combine the eggs, lemon juice, melted butter, oat drink and the sugar.
In another bowl combine the flours and baking soda. Add to the wet mix but gently incorporating all ingredients. Ad the vanilla extract and mix again. Pour into a greased cake tin.
Bake for 45 – 50 minutes. Allow to cool for 10 minutes. Make the drizzle while you wait.
For the drizzle: soak 5 unpitted dates in hot water for 5 minutes. Use a hand blender to liquify. Add the lemon juice and pulse a few times. Ready to pour on top of the cake and eat ?
Serve with a Chai tea.