Lemon Crunch Cake


What you need
175g melted butter
zest of 2 lemons
juice of 1 lemon
2 eggs
1 tsp baking powder
25g tapioca flour
40g sorghum flour
150g granulated sugar
60g ground almonds
25g cornflour
25g fine polenta
1 tsp lemon oil
To make the sugar topping

50g sugar
1 tbsp sugar for sprinkling
juice of 1 lemon

What you do


Firstly lets pre-heat the oven to 170c
You will need a 2lb loaf tin, oiled and based lined or use a tin liner
Mix all the cake ingredients together in a large bowl, being careful that you melted butter is not too hot, otherwise you will scramble your eggs.
Once you have a smooth mixture pour into you prepared tin, smooth the top and place in the oven
Bake for 45-55 minutes, until golden, well risen and tests cooked if you insert a skewer
Remove from oven and cool in the tin.
Whilst the cake is cooling , melt the 50g of sugar and lemon juice in a pan. Once all the sugar has dissolved, pour over the still slightly warm cake and sprinkle immediately afterwards with a further tablespoon of sugar to create a delicious crunchy sugary topping once cooled.
Keeps well loosely wrapped and stored in a cool place.