Gluten Free Lemon And Honey Cake

Lemon cake is going gluten-free, so that no one should miss this afternoon tea classic. We have also added honey for more sweetness.

The ingredient of Gluten Free Lemon And Honey Cake

• 4 lemons
• 60g butter chopped
• 1 2 cup honey more for serving
• 3 eggs
• 1 teaspoon of 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 of desiccated coconut
• 1 tablespoon of chopped pistachios almonds grilled
• mascarpone cheese to serve

The Instruction of gluten free lemon and honey cake

• place 2 lemons in a medium saucepan cover them with water bring to a boil reduce the heat to medium low simmer for 1 hour 30 minutes or until very soft drain let cool to room temperature
• during this time thinly slice the lemons remaining
• preheat the oven to 180 u00b0 c 160 fan forced grease a 6cm deep 20 cm round cake pan
• place the butter and 2 tablespoons of honey in a small saucepan over medium heat cook stirring until melted and smooth bring to a simmer pour over the base of prepared pan arrange lemon slices in the bottom of the pan slightly overlapping
• coarsely chop cooked lemon remove and discard the seeds place the chopped lemon in a food processor process until pulpy add eggs remaining honey vanilla and oil process until well combined add the baking powder the almond meal and coconut process until just combined
• pour into the prepared pan bake in the oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean cool the cake in the pan for 15 minutes turn out on a wire rack to cool
• drizzle the cake with extra honey sprinkle with the pistachios serve with mascarpone

Nutritions of Gluten Free Lemon And Honey Cake

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