This blogpost and the accompanying recipes were meant to be part of a Frugal Friday recipe post that I was planning on doing, but I lost track of the days and I suddenly remembered today that it was Sunday, so its now a Sunday-Saver recipe post.
Talking of frugal have a butchers at my bargain-licious recipe stand, a thrifty £2 from Oxfam! Sweet tooth's will notice the Hummingbird Bakery cookbook, the recipes of which are super easy to convert to gluten-free. Sunday is baking day in my house and I made the Hummingbird's Lemon Loaf , gluten-free of course, the converted recipe of which I have posted, followed by the Sunday Saver recipe for the week, a Throw Anything In Risotto.
- 320g Caster sugar
- 3 Medium eggs
- Grated zest of 2 lemons, and juice of 1 lemon
- 350g Plain flour (Doves Farm plain flour blend, or Glutafin plain flour available on prescription)
- 1 1/2 tsp's Gluten-free baking powder
- 1 tsp Salt
- 250ml Milk (whole milk is best, semi skimmed will do)
- 1/2 tsp Vanilla extract
- 200g Unsalted butter, melted
- Juice and zest of 1 lemon
- 50g Caster sugar
- 100ml Water
- Pre-heat your oven to Gas 3 (170c or 325f)
- Pop the sugar,lemon zest and eggs in an electric mixer, if you don't have one a handheld electric whisk will work as well or even a good old manual whisk, but you might need to give it a bit more wellie to get it mixed thoroughly. Beat together until mixed well
- Sift the baking powder, flour and salt into a separate bowl, I know sifting the flour can seem a bit pointless and makes for extra washing up but it really does make for better cakes. Mix the milk and vanilla in a jug. Next add one third of the flour mix to the sugar/egg mix in your mixer, blend until well mixed, then add one third of the milk mix to the mixer and blend until well mixed. Keep alternating until all your flour and milk mixes are combined with the sugar mix.
- Pour in your melted butter and beat until well combined.
- Grease and flour a 23x13cm loaf tin, or a small bread tin, don't worry if your haven't got a loaf shaped sort of tin, you could always pop it in a round cake tin or even make cupcakes with the mixture.
- Pour your mixture into your now prepared tin and bake in the oven for around an hour and fifteen minutes or until golden, as with most thing gluten free the sponge will not go super golden but it will spring back to the touch when its ready like a normal sponge
- Chuck all your lemon drizzle ingredients in a pan and bring to the boil over a lowish heat, raise the heat and boil until the mixture reduces by half. or until you get a thin syrup consistency. while the cake is still hot prick the surface with a toothpick and pour over the drizzle. Leave to cool for a bit and to let the drizzle sink into the cake, then turn out onto a wire rack to cool.