Jem’s Gluten Free Eats

“Oranges and lemons
Say the bells of St. Clement’s…”

You have got to try this indulgent spin on a classic lemon drizzle cake. It’s sweet, it’s tangy, it’s sticky, it’s crumbly and it is one of my most favourite things to bake as it always turns out so well!

And, of course, it’s gluten free (although you really wouldn’t tell, I know I am biased but you seriously wouldn’t), it’s suitable for those with nut allergies but it really isn’t for the faint-hearted! The addition of buttercream is completely optional – you can leave that whole part out and still have a really delicious drizzle cake – but it really makes it all the more special and indulgent.

Nevertheless, use this cake recipe as a good base for you to then change and adapt the flavours to your taste! I recommend swapping the oranges for limes and the marmade for lemon curd for a zangy lemon & lime drizzle cake. Or, if you really want to keel over in a sugar coma, change the zesty buttercream for a rich dark chocolate one! Either way, give the below recipe a go – you won’t be disappointed.

Ingredients:

For the cake:

• 225g golden caster sugar
• 225g baking margarine
• 4 eggs (beaten)
• 225g gf self raising flour
• 1 tsp baking powder
• 1/4 tsp xanthum gum
• 1 tbsp milk
• zest of 1 lemon
• zest of 1/2 large orange

For the drizzle:

• Juice of 1/2 lemon
• Juice of 1/2 large orange
• 1 tbsp golden caster sugar

For the buttercream icing/filling:

• 300g icing sugar, sifted
• 150g butter, softened
• juice of 1/2 large orange
• Zest of 1 lemon
• 2 tsp milk
• Approx. 1 tbsp of marmalade

Method:

Preheat the oven to 170 degrees fan. Grease a loaf tin with butter and line the base with baking parchment.

In a large mixing bowl, start preparing your cake mixture by beating together the caster sugar and margarine until smooth. Add your beaten eggs and whisk until well combined.

Add the rest of your cake ingredients (the flour, baking powder, xantham gum, milk and zest) and whisk until smooth.

Pour your mixture into the loaf tin and bake in the oven for 50-60 minutes until well-risen and golden brown on top (poke a skewer or a knife into it to check if it is cooked inside. If it comes out clean, it’s cooked).

Meanwhile, prepare your drizzle mixture by stirring together your lemon and orange juice with the caster sugar. When your cake is fresh out the oven, gently poke it several times with skewer or a fork and pour over drizzle mixture. Leave in the tin for 10 minutes and then transfer the loaf on to a cooling rack. Leave to cool completely.

Meanwhile, prepare your butter icing by creaming together your softened butter and icing sugar. Stir in your juice and zest.

Once the cake has completely cooled, carefully flip it onto it’s side and slice it in half lengthways. On the bottom half, spread a thin layer of marmalade and a layer of butter cream (leaving enough to also top your cake with). Sandwich the cake together with the top half and top with your remaining butter cream. Sprinkle on any remaining lemon/orange zest for aesthetic reasons and enjoy!