This drizzle cake was so easy to prepare and bake and tastes delicious. Even though it’s free from gluten and dairy, it is moist and fruity: my husband agrees and it has all been eaten! You can use other freeze dried berries such as rasberries, go for orange instead of lemon. Have fun and let me know how you get on. I love homemade cakes and hate overpriced additive packed shop bought cakes. For me this cake is perfect for afternoon tea: it is ‘free from gf and dairy heaven’!
The ingredients and recipe
175g dairy free spread
175 natural cane caster sugar
Zest and juice of two lemons
3 large free range eggs
200g gluten free self raising flour (I used Dove farm)
1 teaspoon of gluten free baking powder
1 large handful of freeze dried strawberries
For the rose and lemon drizzle
Juice and zest of 1 lemon
2 tablespoons of natural cane caster sugar
2 tablespoons of rose water
A sprinkling of strawberry sprinkles
Preheat your oven to 180º or gas mark 4.
Grease a 900g loaf tin and line with greaseproof paper or a lpaper loaf liner (preferable)
1 Cream spread, sugar and lemon zest until light and fluffy (I used a hand mixer)
2 Beat in eggs one at a time
3 Mix together the flour, baking powder and strawberries
4 Add lemon juice and combine
5 Spoon the mixture into your prepared tin and smooth on top.
6 Bake for 40-45 mins until golden. (I peep at it because gf cakes can coom quicker in my experience, but DON’T open the oven door until you’re ready to take out your cake)
7 Leave cake in tin and immediately make your drizzle syrup.
8 To make the drizzle, put all ingredients apart from the sprinkles into a small saucepan and gentle heat until the sugar mixture becomes syrupy.
9. With a skewer, put little holes throughout the top of the cake
10 Gentle pour over the syrup making sure it seeps through the holes.
11 Leave your cake to cool completely before lifting it out onto a plate.
Eat and enjoy!