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Wednesday, 14 December 2016

Gluten Free Lemon & Poppy Seed Drizzle Cake...

Gluten Free Lemon & Poppy Seed Drizzle Cake:

Gluten Free Lemon & Poppy Seed Drizzle Cake (Dairy + Gluten Free)

“If I knew you were coming I’d have baked a cake.”

Serves: 1 cake

Prep Time: 15 mins

Cooking Time: 35-40 mins

What you need:

For the cake:
  • 1x 400g Delicious Alchemy Vanilla Sponge Mix
  • 180g of soft unsalted butter or dairy free alternative
  • 3 large eggs
  • Zest of 1 lemon
  • 2 tsp/5g poppy seeds

For the lemon drizzle syrup:
  • Juice of 1 lemon (55-60ml)
  • 50g caster sugar

What you do:

Step 1

Preheat the oven to 180C/160C fan. Grease and line the base of a 20cm (8 inch) deep round cake tin with greaseproof paper.

Put the cake mix, soft butter (or dairy free alternative), eggs, lemon zest and poppy seeds into a bowl. Beat together with an electric whisk for 15 secs. Stop, scrape down the bowl and mix for a further 10 secs.

Step 2

Spread the mixture into the tin and smooth into an even layer. Bake for 35-40 mins until lightly golden brown and springy to the touch. While it bakes, make the lemon syrup.

Step 3

To make the lemon syrup, stir the lemon juice and sugar together in a small bowl. Set aside while the cake bakes, by which time the sugar should have dissolved.

Step 4

Once baked, leave the cake to cool in the tin for 10 mins before pricking the top of the cake all over with a skewer. Gradually spoon the lemon syrup evenly over the surface of the cake. Leave to cool completely before running a knife around the edge of the cake and removing from the tin.

Recipe c/o Delicious Alchemy. No payment was received.


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