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Gluten Free Lemon and Poppyseed Loaf Cake
Ingredients (serves 10):
175g (6oz) baking or dairy free margarine
175g (6oz) caster sugar
3 large eggs, beaten
150g (5oz) gluten and wheat free plain white flour blend
2 sachets Dr. Oetker Baking Powder (Gluten Free)
100g (3 1/2oz) ground almonds
1 tbsp poppy seeds
7.5ml (1 ½ tsp) Dr. Oetker Sicilian Lemon Extract
Dr. Oetker Cake Release Spray
To Decorate:
150g (5oz) icing sugar
5ml (1tsp) Dr. Oetker Sicilian Lemon Extract
20ml (4 tsp) warm water
Method
1. Preheat the oven to 180°C (160°C fan assisted oven, 350°F, gas mark 4). Spray a 900g (2lb) loaf tin with Cake Release Spray to grease. Place the margarine and sugar into a bowl and beat together until pale and fluffy. Gradually beat in the eggs.
2. Sift in the flour and Baking Powder and add the ground almonds, poppy seeds and Natural Lemon Extract. Gently mix all of the ingredients together until well combined.
3. Spoon the mixture into the prepared tin and smooth the top. Bake in the oven for 50-55 minutes until risen, firm to the touch and a skewer inserted into the centre comes out clean. Turn on to a wire rack to cool completely.
4. To decorate, sieve the icing sugar into a bowl. Add the Natural Lemon Extract and mix in approx. 20ml (4 tsp) of warm water to make a smooth, soft icing. Spread over the top of the cake, allowing the icing to drizzle down the sides. Leave to set for a few minutes before slicing to serve.