I found this zesty gluten free recipe in the weekend paper. It was originally a pistachio cake but when I went to buy the nuts I almost passed out at the price hahahah. Wow are pistachio expensive so this turned into an Gluten Free Lemon and Almond Cake with pistachios as topping. Enjoy.
Gluten Free Pistachio, Lemon and Almond Cake
Ingredients
150gm vegetable margarine
3 large eggs
100gm caster sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 heaped tablespoons Greek yogurt
Zest from 3 large lemons
400gm ground almonds
Icing
150gm icing sugar
25ml freshly squeezed lemon juice
2 heaped tablespoons chopped pistachios to decorate
Lemon zest from lemons above
Method
- Preheat oven to 180C (160C fan)
- Take a large square of baking paper scrunch it up then smooth out and use to line 20cm springform tin.
- Melt the margarine in a small saucepan then remove from the heat and let cool.
- Put eggs, sugar, almond meal, yoghurt, vanilla and lemon extract and most of the lemon zest (hold some back for decorating the cake).into a bowl and beat with electric mixer until well combined.
- Finally beat in the butter.
- Pour the batter into cake tin and bake for 45 minutes until golden brown on top and springs back to a light touch.
- Allow to cool completely before putting on a serving plate.
- Mix together the icing sugar & lemon juice until smooth and pour over the cake.
- Decorate with chopped pistachios and the withheld lemon zest.
- Enjoy!
