Sticky Almond and Lemon Cake - Gluten Free

Righty, so as I'm supposed to be working on an essay and so feel like it would be to much of a procrastination to bake (plus I am severely low on ingredients), I decided to relive past glories and post one of my favourite and moorish cakes. This is a gluten and dairy-free cake which is supposed to be that way and consequently yummy for everyone whether they have dietary restrictions or not, I myself am completely omnivorous but with several celiac freinds and relatives I find this is always a crowd pleaser!

 Sticky Almond and Lemon Cake

1. Separate 4 Large eggs
2. Beat together, until pale
• yolks
• 175g Caster sugar
3. Whisk whites until stiff peaks form
4. Fold whites into the yolk mix (gently)
5. Add
• 225g Ground Almonds
• 1tsp baking powder (gluten free if making for celiacs)
• 1 (small) tsp almond essence (not too much its very powerful)
6. If making cupcakes spoon into cases, or if making a cake pour into 7” tin
7. Sprinkle flaked almonds liberally over the top of the cake(s)
8. Bake in a preheated oven
• Cupcakes - 200°C for about 15/20 mins
• Cake (tin) - 180°C for a good 45mins+ Keep an eye on it, it should be light brown on top and a skewer should come out clean.

Just before the cake(s) is about to come out make your lemon drizzle syrup

1. Combine in a pan
• Zest and Juice of 1 lemon
• 50g Caster Sugar
• 100ml Boiling Water
2. Boil until reduced by at least 1/2

When your cake is out of the oven and still in its tin poke holes in the top with a skewer and pour the syrup over, don’t worry about the holes for the cupcakes. You want your cake and the syrup still to be hot at this point.

If you have any syrup left combine with some icing sugar to make a light lemony icing glaze and pour over when the cake has cooled.

Enjoy!!