Ingredients
2 lemons (small) zested and juiced
260g sugar
4 eggs
200g butter, melted
180g almond meal
70g desiccated coconut
1 teaspoon baking powder
40g flaked almonds
Icing sugar to top
Summary
Aren’t we lucky that lemons come along? We reach mid-winter, everything is feeling a little joyless, and then, out of nowhere, bright yellow lemons arrive, bringing the zesty hope that’ll get us through to spring. This is a one bowl wonder recipe that’s gluten free to boot. The crunchy almond topping is integral to the whole experience, don’t skip it!
Gluten Free Lemon and Coconut Cake
Preheat oven to 170C fan forced. Grease and line a 20cm springform cake tin – be thorough, ours stuck around the edges a bit.
In a large bowl, rub the lemon zest and sugar together to bring out the zesty lemon flavour.
Add the lemon juice, butter and eggs, whisk until smooth.
Add almond meal, desiccated coconut and baking powder, whisk until smooth.
Pour it into prepared baking tin and top with flaked almonds.
Bake for about 50 minutes. Enjoy!
Hints and Tips
This recipe is by Hoda Alzubaidi
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