Gluten Free Lemon And Honey Cake

Lemon cake goes gluten-free, so no-one has to miss out on this afternoon tea classic. Weve also added honey for extra sweetness.

The ingredient of Gluten Free Lemon And Honey Cake

• 4 lemons
• 60g butter chopped
• 1 2 cup honey plus extra to serve
• 3 eggs
• 1 teaspoon vanilla bean paste
• 1 3 cup extra virgin olive oil
• 1 tablespoon gluten free baking powder
• 1 1 2 cups almond meal
• 1 2 cup desiccated coconut
• 1 tablespoon chopped pistachio kernels toasted
• mascarpone to serve

The Instruction of gluten free lemon and honey cake

• place 2 lemons in a medium saucepan cover with water bring to the boil reduce heat to medium low simmer for 1 hour 30 minutes or until very soft drain cool to room temperature
• meanwhile thinly slice remaining lemons
• preheat oven to 180c 160c fan forced grease and line a 6cm deep 20cm round cake pan
• place butter and 2 tablespoons honey in a small saucepan over medium heat cook stirring until melted and smooth bring to a simmer pour over base of prepared pan arrange lemon slices in base of pan slightly overlapping
• coarsely chop cooked lemon removing and discarding seeds place chopped lemon in a food processor process until pulpy add eggs remaining honey vanilla and oil process until well combined add baking powder almond meal and coconut process until just combined
• pour into prepared pan bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean cool cake in pan for 15 minutes turn out onto a wire rack to cool
• drizzle cake with extra honey sprinkle with pistachios serve with mascarpone

Nutritions of Gluten Free Lemon And Honey Cake

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