| Healthy, allergy-free recipes |
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Description:
Easy, zesty, yummy, Kathy's favourite! |
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Ingredients:
175g margarine
130ml agave syrup or 115g fructose (or 175g sugar if you are not avoiding it)
3 large eggs
175g gluten-free flour, sifted
1 tsp gluten-free baking powder
grated rind of 1 unwaxed lemon
For the drizzle topping:
90ml agave or 80g fructose(or 125g sugar if you are not avoiding it)
60ml lemon juice / the juice of 1½-2 lemons
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Preparation:
Preheat the oven to 180°C and lightly grease a loaf tin.
Put all the ingredients in a mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined.
Spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 40 minutes, until the cake has risen and is golden; the top should spring back when lightly touched with a fingertip, and if you stick a skewer into it, it should come out clean.
Let the cake cool in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out.
Meanwhile, combine the agave/fructose/sugar and lemon juice.
Prick the top of the cake with a skewer, and pour the sweet lemony mixture over the top of the warm cake. The juice will sink in and leave the cake moist and with a sweet crisp topping. |
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Notes:
I actually prefer this to chocolate cake, honest, and I used to be a complete chocoholic! Kathy.
If you have gluten-free self-raising flour, omit the baking powder. |
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| Preparation and Cooking Time: |
45 min |
Difficulty: | simple |
| Portions: | Serves 6 |
Amount: | |
| Vegetarian: | Yes |
Vegan: | No |
| Dairy free: | Yes |
Gluten free: | Yes |
| Egg free: | No |
Nut free: | Yes |
| Legume free: | Yes |
Low GI: | Yes |
| Yeast free: | Yes |
Best Bet: | No |
| Nightshade free: | Yes |
Citrus free: | No |
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