FROM IONA'S KITCHEN

Gluten Free Lemon Olive Oil Cake

(Adapted from Winnie Abrahamson at Healthy Green Kitchen)

I am not much one for desserts, strange considering my Namesake and great aunt, Rosie, would politely endure a meal as a means of getting stuck into the pudding course. She lived fiercely until she was 97 so it worked for her. The following dessert is so jam packed full of nutritious ingredients it would no doubt have added years onto her life, although taken a few off my mom and her her sisters who looked after her!

TO MAKE THE CAKE

Preheat the oven to 350 degrees F. Brush a 23cm springform cake tin with olive oil and dust with rice flour. In a bowl combine the flours, almonds baking powder and salt. Add lemon zest and mix. In a large bowl, combine the yoghurt, sugar, eggs and olive oil. Whisk well to combine. Add the dry ingredients to the wet ingredients and stir. Pour batter into prepared tin and bake in the preheated oven for 25-20 minutes, or until a toothpick comes out clean. Cool the cake in the tin for 15 minutes on a wire rack.

TO MAKE AND ADD THE SYRUP

While the cake is cooling – combine ¼ cup icing sugar with the ¼ cup of lemon juice. Whisk so that the sugar dissolves into the lemon juice. Remove the sides of the tin and prick the cake all over with a fork. Drizzle the syrup over the cake and cool for an additional 30 minutes.

TO MAKE AND ADD THE GLAZE

Whisk the remaining glaze ingredients together and smooth the glaze over the cake.

Tips: Cake can be made up to two days in advance and covered. It is best on the second day.

 

FOR THE CAKE

¾ cup brown rice flour

½ cup almond flour

¼ cup ground almonds

2 t baking powder

¼ t sea salt

2 t lemon zest

½ cup plain greek yoghurt (or sour cream or crème fraiche at room temperature)

1 cup sugar

3 eggs at room temperature

½ cup fruity olive oil

 

FOR THE SYRUP

¼ cup icing sugar

¼ cup lemon juice

 

FOR THE GLAZE

1½ cups icing sugar

4½ T lemon juice