“This is a very fresh, beautifully textured lemon cake – no one would even guess it is gluten-free,” says Rosie. “Orange or lime zest can be used instead for different variations.”
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- Preheat the oven to 160ºC fan (180ºC conventional).
- Grease a 1lb loaf tin or a 7in round tin (with oil spray or with margarine).
- Melt the chocolate (short bursts on a low microwave setting, or in a bowl over a pan of lightly simmering water).
- Add the caster sugar and margarine to the bowl and beat until pale and fluffy.
- Add the eggs, flour, zest, xanthan gum (if needed), baking powder and white chocolate and mix well.
- Transfer the mixture to the loaf/cake tin and level the top.
- Bake for 40-45min then check – if a skewer comes out of the centre of the cake clean, it’s done. If not, give the cake another 5min and check again.
- Prepare the drizzle by mixing the lemon juice and caster sugar.
- Transfer the cake to a cooling rack after cooling in the tin for 10min.
- Use a cocktail stick to make lots of small holes in the top of the cake, then pour the drizzle over.
- Leave the cake to cool completely before melting the chocolate.
- Use a teaspoon to drizzle chocolate in fine lines across the top of the cake.
- Sprinkle a mix of zest and caster sugar on top.