Following my recent discovery that I'm intolerant to gluten, I've been trying out recipes and baking cakes galore. Today I've made a Lemon and Walnut cake, inspired by nutritionalist, Madeline Shaw. Unlike many 'healthy' and gluten free cake recipes, this recipe didn't require a long list of ingredients meaning that it didn't cost the earth to make. No one else in my family is gluten free but that didn't stop them helping themselves to a generous portion. Whether you're gluten free or just wanting to bake more healthily, this bake is a must try.
300g Gluten Free flour
1/2 cup of honey
75g unsalted butter
3 large eggs
1 tsp baking powder
1 tsp vanilla essence
Preheat your oven to 180 degrees/Gas 4.
Zest both of the lemons and juice one. Tip: To get more juice from your lemon, put it in the microwave for a few seconds.
Put the dry ingredients (minus the walnuts) in a large bowl and combine. Combine the wet ingredients in a second bowl before adding to the dry ingredients. Use an electric mixer to bind all the ingredients together until light and fluffy. Make sure all of the butter is mixed in before putting in a tin.
Grease a loaf or round tin with spare butter and transfer the mixture. Sprinkle the walnuts on top before placing in the oven for 30 - 35 minutes. Check after 20 minutes, turn oven down if the edges are starting to burn.
Serve alone or with natural yogurt or ice cream if you're feeling naughty.