Flourless Lemon Drizzle Cake (GF)

August 31, 2021

Zesty, deliciously textured, moist and sweet ....what more could you want in a #DecadentDessert. Honestly, no-one will miss the gluten or dairy. And for those who have a sweet tooth, go the extra leg and top with the lemony icing as well!

Don't forget you could win a stunning Kitchen blender by sharing your #DecadentDesserts made with Nuttelex. Find out more here 

 

Ingredients

140 g Nuttelex

2 lemons

3 eggs

250 g castor sugar

200 g ground almond

175 g polenta

1 tsp gluten-free baking powder

extra Nuttelex for greasing

For the Drizzle

140 g castor sugar

1 lemon (juiced)

For icing- optional

250 g icing sugar

1 lemon (juiced)

Tools

round cake tin, 23cm approx

food processor or electric beater

Directions

1Grease cake tin and heat the oven to 180C/160C fan/gas 4.

2Place 2 lemons in a saucepan, filled with cold water, bring to boil, drain, pour over more cold water and cook on a low simmer for 60 minutes until the lemons are really soft. (Add extra water if you need to)

3Next remove water from lemons and once cooled, chop in quarters, remove pips and use a food processor to purée.

4Add all the other cake ingredients to the pureed lemons in the food processor and blitz until you have a loose batter.

5Scoop batter into the greased cake tin and bake for 40-50 mins until golden.

6Once the cake is baked, remove from the oven and poke with a skewer multiple times all over.

7Next mix the sugar and lemon over a low heat until dissolved, then drizzle the syrup over the cake and leave the cake to cool down for 20 minutes.

8Remove from tin and transfer to a wire rack to cool completely.

9For those who love icing, mix the icing sugar and lemon juice in a small bowl then drizzle over the cooled cake before serving with your fave ice-cream or cream.

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