The Potting Shed

Kathy · Posted: Sun May 20, 2007 8:31 pm Post subject: Lemon Drizzle Cake

I have 2 versions of this, the original and a modified version that E can eat (gluten, vegan and sugar free).

Original, makes 1 round cake.

Ingredients:

170grms sugar
170grms marg or butter
3 eggs
170grms brown rice flour
1tsp Bicarb of Soda
1 lemon, grated and juiced.

For the topping:

71g Sugar
1 Lemon, juice and rind

Beat butter and sugar in bowl
Beat eggs and add to mixture
Mix in rice flour and bicarb of soda
Add lemon juice and rind. Mix well.
Pour into lined tins and bake at Gas mark 3 for 45 mns
For the topping, put the sugar, lemon juice and grated rind into a saucepan and dissolve gently.
When cake is cooked and still hot pour the topping onto the cakes.
Remove from tin when cold.

For the vegan modified version we use Allergycare whole egg replacer, and maple syrup instead of sugar. When using maple syrup, just taste the mixture until it tastes sweet enough.

For a modified vegetarian version all you'd need to do is replace the sugar with maple sryup.

mc55 · Posted: Wed May 23, 2007 12:27 am Post subject:

I don't recall seeing brown rice flour before - is it an easy ingredient to find ?

Cake sounds yummy
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Kathy · Posted: Wed May 23, 2007 7:01 am Post subject:

I think it's now available in most supermarkets and places like Holland and Barrat, we get ours from the local organic farm/shop/cafe and use it for all our baking. Any baking flour would work for this recipe though, or white rice flour if brown isn't available.

Aqui · Posted: Tue Jan 29, 2008 5:01 pm Post subject:

we love this.

i made it again last week - i ran out of maple syrup, so used honey instead. honey and lemon - medicinal cake! lol.

i might try it with orange or lemon and orange next time.
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Aqui, T and Baby Jack!

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Kathy · Posted: Tue Jan 29, 2008 7:51 pm Post subject:

Coco is at this very moment fancying baking a cake AND she has a cold, Honey and Lemon cake, brilliant! Very Happy