You might be wondering why I decided to do a “free everything” cake. I don’t mean to embarrass my Mum, but she’s on this very peculiar diet and it’s going well, however, she can’t have gluten, sugar or lactose. And I must admit, finding this recipe was not easy, but this shows there are ways around it.
The cake went well – you can still taste the lemon, and the sweetness was just to my Mum’s liking. The only problem for her was when she had her first slice (about 2 hours after being in the oven) the texture was slightly rubbery. Luckily though by the next day it tasted better, so my suggestion is don’t start eating it on the day you cook it.
Anyway, the recipe:
225g self-raising flour (gluten free)
½ tsp baking powder (gluten free)
225g xylitol (a replacement for sugar)
2 lemons, zest only
2 large eggs (preferably at room temperature)
125ml sunflower oil
1bsp milk (because this is a lactose free recipe, I have suggested lactose free milk, but use ordinary milk if lactose is not a problem for you)
200g 0% fat Greek yogurt (lactose free)
1 lemon, juice only
Preheat the oven to 180C/160C fan. Grease and line 2lb loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a bowl.
In a separate bowl, mix the eggs, sunflower oil, milk and yogurt. Mix well before adding to the flour mixture.
Spoon into the tin and smooth the surface. Transfer to the oven immediately, bake in the oven for 1 hour- 1 hour 10 minutes. Check after 50 minutes to make sure the top is not getting too dark/burnt (if it is, loosely put some foil on top)
Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has completely dissolved. Once the cake is cooked, take it out of the oven and immediately apply the drizzle to the top of the cake, giving it an even coating.
Leave a comment below on how you get on yourself.