Ingredients
9 total- 1 tsp of baking powder
- 175 g of ground almonds, sifted
- 175 g of butter, room temperature
- 175 g of caster sugar
- 100 g of rice flour
- 3 unwaxed lemons, grated and freshly squeezed - 2 for the cake, 1 for the drizzle
- 0.5 tsp of vanilla extract
- 3 medium eggs
- 50 g of icing sugar, mixed with 2 tbsp of water
Method
12 stepsStep 1
Preheat the oven to 350°f, gas mark 4, 180°C.
Step 2
Cream together the butter and sugar and creamy, the add the eggs & vanilla extract and beat until toughly blended (do not over beat as you do not want to incorporate too much air.
Step 3
Add the ground rice, baking powder, ground almonds, if you are using a food processor make sure you wipe the sides of the bowl during the mixing.
Step 4
And the juice and zest of one lemon, and mix together until smooth.
Step 5
Spoon the mixture into a non-stick 8inch – 20cm springform cake tin and bake in the middle of the preheated oven for 30 minutes.
Step 6
To make the syrup drizzle, place the lemon zest and juice in a small saucepan together with the icing sugar and water.
Step 7
Over a high heat bring to a boil for 2-3 minutes then reduce to a simmer for 3 minutes to reduce the consistency to a syrup.
Step 8
After 30 minutes remove the cake from the oven, let cool on a wire rack for 5 minutes.
Step 9
Loosen the spring-form tin and pierce all over the cake with a fine skewer or tooth pick.
Step 10
Pour the syrup through a sieve into a small bowl, the using a large spoon carefully spoon the syrup over the cake (Keep the rind as a garnish).
Step 11
Leave for 20 minutes while the cake absorbs the syrup.
Step 12
Serve with crème fraiche.