Gluten free lemon and pistachio drizzle cake
In this recipe I've taken a classic lemon drizzle cake and added deliciously bright pistachios for a great texture and flavour. This gluten free lemon and pistachio drizzle cake is guaranteed to be a hit, with a crunchy topping and moist, light sponge.
Servings: 24 squares
Ingredients
For the cake:
- 225 g unsalted butter (or dairy free margarine)
- 225 g caster sugar
- 200 g Juvela white mix
- 75 g ground almonds
- 3 tsp baking powder
- 1/2 tsp xantham gum
- 4 large eggs
- 4 tbsp milk (cows milk or dairy free)
- Zest of 2 lemons
- 50 g pistachio nuts (roughly chopped)
For the topping:
- Juice of 2 lemons
- 175 g granulated sugar
- 25 g pistachio nuts (roughly chopped)
Instructions
- First preheat the oven to 160'C/Gas 3. Grease and line a 30cm x 23cm baking tin.
- Add the butter and sugar to a bowl and beat with an electric mixer until pale. Add the eggs and mix until well blended. Next add the Juvela mix, ground almonds, xantham gum, lemon zest and baking powder and mix for several minutes until combined. Fold in the pistachio nuts using a spatula or wooden spoon.
- Pour the mix into the lined baking tin and smooth into an even layer. Bake in the centre of the oven for 35-40 minutes until golden and the top springs back when lightly pressed.
- Cool on a wire rack for 15 minutes, then remove the cake from the tin, peel back the lining paper and leave to cool. You want the cake to be warm when you pour the drizzle on, but not hot.
- When the cake is just warm, lightly prick the cake all over with a cocktail stick. Place a tray or baking paper under the wire rack to catch any drips. Mix the lemon juice and sugar together and then spoon the mixture over the cake evenly. Sprinkle over the pistachio nuts. Allow to cool completely and then cut into squares.
Nutrition
Serving: 24squares
