It’s been quite a while since I’ve posted new recipes on my blog. It’s not that I stopped baking (although I’m baking slightly less), it’s that I’m not really finding the time to right about. The reason is that next to my day job, I have a new task: twin boy management! The boys are now 8 months old and doing great, but it makes baking (and writing about it) a bit more of a challenge. It also makes it a multi-step (or somethimes even multi-day) process, spread out during the day. But of course, come Christmas, I wasn’t going to let me family down so I was once again in charge of desserts (two days in a row). As my sister in low has been diagnosed with a gluten-, lactose-, egg white-, soy- (and other things I’m forgetting) intolerance, it became quite a challenge. To be honest: the first attempt (not this recipe) went straight in the bin. This meant that I needed a plan B, and I needed it fast! So I looked at the GoodFood website, and found this recipe for a light lemon drizzle cake, which I could easily adapt. I’ll indicate possible changes you can make depending on your diet.
Heat oven to 160C and line a 20cm round cake tin with baking parchment. Put 175g rice flour (or use gluten-free or self-raising flower), 1 and 1/2 tsp bicarbonate of soda (use baking powder if you’ve used self-raising flour), 50 g ground almonds and 50 g polenta in a large mixing bowl. Stir in the zest of 2 lemons (you’ll need the juice later) and 140 g sugar, then make a dip in the centre. In another bowl, beat 2 eggs (I used “no-egg” egg replacement and followed the instruction on the box, you can find this in health food shops), then stir in 225 g yogurt (I used goat yoghurt as I wanted to avoid lactose, which you can find in health food shops or biological supermarkets, it tastes very much the same as regular yoghurt). Tip this mixture along with 75 ml rapeseed oil (or use sunflower oil) into the dry ingredients, then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.
10 mins if it starts to brown too quickly. While the cake cooks, make lemon syrup. Tip 85 g sugar into a small saucepan with the juice of the 2 lemons and 75 ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.
Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake. Slowly spoon over half the lemon syrup and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.