Check out Krisztina’s wonderful gluten free lemon drizzle cake, a delicious alternative for the Christmas period!
Ingredients for Cake
- 60g coconut flour
- 60g almond flour
- 75g of granulated sweetener or sugar
- Zest of 2 lemons
- 50ml coconut oil
- 4 eggs
- 1tbsp baking powder
Ingredients for Lemon drizzle
- Juice of the 2 lemons
- 40g granulated sweetener or sugar
Method
- Mix dry dry ingredients together
- Beat the eggs with the lemon zest, sweetener and oil
- Fold the dry ingredient mix into the egg mix and combine thoroughly
- Bake in a preheated oven on gas mark 4 for 45mins
- Let it cool in the tin
- Once the cake is cool, squeeze the juice of the 2 lemons and melt with the 40g of sweetener
- Poke holes in the cake multiple times with a BBQ stick or skewer
- Pour the lemon over the cake and let it settle before you remove from the tin
- Can sprinkle lemons zest on top as well ( optional)