Rosie’s Gluten Free Lemon Drizzle Delight
This is a very fresh, beautifully textured gluten free lemon drizzle and no one would even guess it is gluten free. Orange or lime zest can be used instead for different variations.
Ingredients
- Zest of 4 lemons (or limes/oranges)
- 220g caster sugar
- 220g margarine
- 4 large eggs
- 220g gluten free self-raising flour
- ½ teaspoon baking powder
- 1/8 tsp xanthan gum (if not already in your flour blend – check the bag)
- 50g white chocolate (melted)
For the drizzle:
- Juice of 1 lemon
- 2 tablespoons caster sugar
For decoration (optional):
- 50g white chocolate
- More lemon zest
Method
Step 1
Preheat the oven to 160 degrees fan (180 conventional). Grease a 1lb loaf tin or a 7 inch round tin (with oil spray or with margarine).
Step 2
Melt the chocolate (short bursts on a low microwave setting, or in a bowl over a pan of lightly simmering water). Add the caster sugar and margarine to the bowl and beat until pale and fluffy.
Step 3
Add the eggs, flour, zest, xanthan gum (if needed), baking powder and white chocolate and mix well. Transfer the mixture to the loaf/cake tin and level the top.
Step 4
Bake for 40-45 minutes then check – if a skewer comes out of the centre of the cake clean, it’s done, if not, give the cake another 5 minutes and check again.
Step 5
Prepare the drizzle by mixing the lemon juice and caster sugar. Transfer the cake to a cooling rack after cooling in the tin for 10 minutes.
Step 6
Use a cocktail stick to make lots of small holes in the top of the cake, then pour the drizzle over. Leave the cake to cool completely before melting the chocolate.
Step 7
Use a teaspoon to drizzle chocolate in fine lines across the top of the cake. Sprinkle a mix of zest and caster sugar on top.
For more recipes from Rosie, go to: Rosie Brandreth-Poynter at rosieandralphbake.co.uk @rosiebrandreth
