Raspberry & lemon drizzle cake.
This cake is gluten and dairy free. A delicious, sweet and lemony yet gorgeously moist and looks the part on a summer buffet table.
I love Raspberries they have a beautiful tartness and complement the lemon so perfectly. If you don’t like Raspberries you can replace the raspberries with blueberries or chopped strawberries if you prefer. It’s just the type of cake I like it’s a bung it all in and cook recipe.Great if you have limited time to prepare for unexpected guests arriving. A fab cake to make with the children when they are just starting out cooking.
200g dairy free spread
140g light brown sugar
150g self-raising gluten free flour (I used doves farm)
½ tsp baking powder
Zest of one lemon. – reserve juice for icing
100g raspberries (most berries will work in this cake)
For the icing
1-2 tsp Reserved juice from lemon
30g icing sugar
Pink food colouring to colour icing
Pre-heat oven to 180c/ 160 fan assisted gas mark 4. Prepare loaf tin- grease or line with parchment.
Place all ingredients except raspberries into a bowl and whisk to combine. Add raspberries carefully stir through with spoon being careful not to break the raspberries.
Transfer to loaf tin and bake for 45-55 minutes or until a skewer inserted comes out clean
Leave the cake to cool for ten minutes then transfer to a wire rack to cool.
Once the cake is cool mix the icing ingredients and drizzle over cake.
Serve with a generous dollop of Soy yogurt and raspberries.
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