Sunday, 27 March 2011

Lemon cake




without the topping this recipe is **dairy-free** (no butter).
you could easily replace the mascapone topping with maybe an icing sugar/ lime juice/ water-based topping, or even easier - maybe just sprinkle some icing sugar on top?

Cake:
3 lemons
3 large eggs
6 to 9 oz caster sugar (to taste)
1 teaspoon GF baking powder
9.5 oz ground almonds

Scrub fruit, put in saucepan and cover with water. Simmer for 1 hour, with 2 - 3 water changes. Halve the fruit, remove pips and stick all of the fruit in a mixer and blend to a purree. Mix the eggs and sugar. Add baking powder and almonds. Add the fruit puree and mix well. Pour into grease-paper lined cake tin (7inch). Bake at 180C/350F/gas mark 4 for about an hour. Allow to cool.

Topping:
2 0z caster sugar/icing sugar - to taste really
9 oz mascarpone
add grated rind and juice of one lime

mix it all together and stick it on the cake!

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