Thursday, August 23, 2012

Allergy free lemon tea cake recipe

  • Olive oil spray
  • ½ cup Nuttlex
  • ¾ cup sugar
  • Zest of 1 lemon
  • 2 large tsp Orgran No Egg whisked with 80mls water until thick
  • 1½ cups Orgran all purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup goat’s milk
  • Juice of 1 lemon
  • ¼ cup confectioners sugar

Without the lemon topping.

  • Preheat oven to 180°C.
  • Spray a medium bread tin with olive oil and set aside.
  • In a bowl, cream the Nuttlex and sugar using a beater.
  • Add the lemon zest and No Egg mixture and beat well.
  • In a separate large mixing bowl, sift together the flour, baking powder and salt.
  • Add this to the Nuttlex mixture along with the goat’s milk, and mix until the dry ingredients are just moistened.
  • Pour the batter into the bread tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean.
  • Rotate the cake tin at least once to ensure even cooking.
  • Remove the cake from the oven.
  • In a small measuring cup, whisk together the lemon juice and confectioners sugar until smooth and pour over the warm cake.
  • Allow the cake to cool in the pan.

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