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Gluten-free lemon and honey cake
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Gluten-free lemon cake with a touch of honey for a sweet twist on a classic favorite.
Ingredients:
  • 4 lemons
  • 60g butter, chopped
  • 178.75 gm honey
  • 3 eggs
  • 1 tsp vanilla bean paste
  • 75.08 gm extra virgin olive oil
  • 10.00 gm gluten-free baking powder
  • 150.00 gm almond meal
  • 42.50 gm desiccated coconut
  • 20.00 ml chopped pistachio kernels, toasted
  • Mascarpone, to serve
  • Extra honey, to serve
Instructions:
  • In a saucepan, simmer 2 lemons in water for 1.5 hours until very soft. Drain and cool to room temperature.
  • Thinly slice the remaining 2 lemons.
  • Preheat your oven to 180C/160C fan-forced, then generously grease and line a 6cm-deep, 20cm round cake pan.
  • In a small saucepan over medium heat, melt the butter with 2 tablespoons of honey until smooth. Bring to a simmer, then pour over the base of the prepared pan. Arrange the lemon slices in the pan, slightly overlapping.
  • Chop the cooked lemon, discard the seeds, and transfer it to a food processor. Blend until pulpy. Add eggs, 1/3 cup honey, vanilla, and oil. Blend until smooth. Add baking powder, almond meal, and coconut. Pulse until mixed.
  • Pour the mixture into the prepared pan and bake for 45 to 50 minutes until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer it onto a wire rack to cool.
  • Drizzle the cake generously with extra honey, sprinkle with pistachios, and serve with a dollop of creamy mascarpone.

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