Sunday, 28 August 2016

Coconut & Lemon Drizzle

I absolutely love anything lemon flavoured and lemon drizzle cake has to be up there with one of my favourite cakes - It's such a classic and really easy to make. This version is a slight twist to the original but totally delicious, moist and also gluten free.

What you'll need:

-225g unsalted butter
-225g caster sugar
-4 eggs
-1 finely grated lemon
-225g coconut flour (Biona)

-Juice 1&1/2 lemons
-85g sugar

How to make:
Pre-heat your oven to 180 fan.

In a large mixing bowl, beat together the butter and sugar to a soft cream, then add in the eggs 1 by 1 and beat again. Add in the coconut flour and the zest of the lemon and mix in. Line a loaf tin with baking parchment paper then spoon in the mix (it will be quite thick) and smooth over until flat. Bake for around 50 minutes, giving it a check at about the 40 minute mark using a skewer - if it comes out clean then you know it is done, if not, bake for longer. Whilst the cake is baking, mix together the juice of 1 & 1/2 lemons and the sugar. Once the cake has baked, leave to cool slightly then use the skewer or a sharp knife and prick all over. Pour the drizzle all over and leave to cool slightly longer before slicing up and enjoying with a cuppa tea.




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