This fresh and zingy cake is a perfect Easter bake to share with friends. What’s more it is gluten free, wheat free, dairy free and egg free!
Servings
Prep Time
1Loaf
10minutes
Cook Time
60minutes
Servings
Prep Time
1Loaf
10minutes
Cook Time
60minutes
Ingredients
For the cake
500gBob’s Red Mill Gluten Free 1-1 Baking flour
400gCaster sugar
2tspBaking powder
2wholeLemonsZested and juiced
200mlRapeseed oil
250mlCold water
For the icing
150gIcing sugar
1/2wholeLemonjuiced
2tbspCandied orange peel
Instructions
Preheat oven to 180C. Grease a loaf tin with rapeseed oil.
Combine the flour, sugar, baking powder and zest, add the juice, oil and water and mix thoroughly until smooth.
Pour into the tin and bake for 60 minutes – you may need to cover the top after 30 minutes to prevent it browning too much (just pop some tin foil over the cake).
Cool before icing.
Mix the icing sugar with lemon juice until you get a thick icing, cover the cake and decorate with the candied orange peel.