A Perfect Pantry
Gluten Free Lemon and Almond Cake
- PREP TIME
20 min - COOK TIME
35 min - READY TIME
55 min - SERVINGS
1 x 25cm cake
Ingredients
- 240g almond meal
- ½ cup gluten free self-raising flour
- 150g unsalted butter
- 1 cup caster sugar
- 3 eggs
- Zest of 2 lemons
- Zest of 1 lime
- ½ cup sour cream
- ½ cup natural yoghurt
- ¼ cup lemon juice
- 100g sliced almonds
Lime syrup
- ½ cup caster sugar
- 2 tbsp. lime juice
Directions
- Pre-heat oven to 180°C. Grease and line a 25cm cake tin and sprinkle half the sliced almonds on the bottom.
- Spread the almond meal on a baking tray and roast for 10 minutes to lightly roast. Remove and let cool to room temperature. Then mix with the gluten free flour.
- Place the butter and the caster sugar into the bowl of your bench mixer and beat until light and fluffy. Add the eggs one at a time, beating well between additions.
- Add the lemon zest, lime zest, sour cream, natural yoghurt and lemon juice, stir through.
- Fold the almond meal and gluten free flour through and spoon the mixture into a 25cm lined cake tin, before evening out the batter, sprinkle the remaining sliced almonds around the outside and then even out the batter, pushing the sliced almonds to the outside.
- Bake on 180°C for 35 minutes or until a skewer comes out clean.
To make the syrup
- Place the sugar and lime juice into a small saucepan and heat together until the sugar is dissolved. Remove from the heat and let cool slightly.
- Let the cake cool slightly and then drizzle the syrup over the cake and dust with icing sugar if desired.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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