This cake is a lovely combination of sweet balanced by the lemon- very delicious. When I made it, I brought it into work where it was demolished in no time. I deliberately cut the pieces small so there is enough for everyone but not enough to do too much damage…this way I can have my cake and eat it too.
150gr coconut palm sugar
125 gr unsalted butter
100ml sunflower oil
Finely grated zest of 3 lemons
4 medium eggs
50ml warm water
250gr gluten free white flour mix
2 tsp baking powder
75gr almond flour
30gr poppy seeds
Beat sugar with oil butter and lemon until very pale and fluffy. Add eggs one at a time and beat well. Don’t worry if the mix separates as it will come back together. Whisk in warm water and beat until smooth.
Sieve flour several times, add the almond flour and poppy seeds and beat this flour mix into the egg butter mix. Don’t over beat as you don’t want to overwork it.
Pour into lined 20cm tin and bake at 180 until a skewer comes out clean – about 30 mins.
Make a lemon syrup and pour over the cake when it is cooked and still warm – pierce with a wooden skewer and pour over and let cool.