Almond, Corn Flour And Lemon Cake (Gluten-Free)

1. 1

   Grease a 9 inch / 22cm diameter pan. Line the bottom with grease proof paper and grease the paper with butter. Dust the bottom and sides with fine corn flour, tapping out any excess flour.

2. 2

   Pre-heat the oven to 325u00b0 F / 160u00b0 C / Gas 3 with rack in the middle.

3. 3

   Zest both lemons and juice only one lemon.

4. 4

   Sift together the corn flour, almond flour, baking powder and salt and set aside.

5. 5

   In an electric mixer, fitted with a paddle attachment, beat the sugar with the lemon zest for 1 minute to release the flavour and oils of the lemon zest.

6. 6

   Add the butter and beat for another 8 minutes until light and fluffy.

7. 7

   Scrape down the sides of the bowl and add the eggs, one at a time, beating 2 minutes between each addition.

8. 8

   Add the lemon juice of one of the lemons and beat to incorporate.

9. 9

   Fold in by hand, with a rubber spatula, the flour mixture, in three parts, mixing as little as possible.

10. 10

    Pour the cake mixture in the pan and bake until cooked and golden brown. Use a toothpick or cake tester and insert in the centre of the cake - when it comes out clean (a few crumbs is ok), the cake should be done.

11. 11

    Allow the cake to cool in the pan for 5 minutes on a cooling rack. Remove the pan and the greaseproof paper and cool completely on a cooling rack.

12. 12

    Serve dusted with Icing sugar.

* Per serving · 4 servings · Values may vary.