Flourless lemon drizzle cake recipe: This Morning chef shares delicious gluten-free treat


Flourless lump recipes are likely to become even more popular during lockdown as shrewd bakers struggle to get their hands on the ingredients they need to wipe the floor with up their next sweet treat. That’s why baking expert Juliet Sear showed This Morning viewers on Wednesday how to cut out a delicious lemon drizzle cake without flour – much to Eamonn Holmes’ savour, as Ruth Langsford revealed it’s her husband’s favourite. Demonstrating how to make the flourless lump from her home due to the social distancing rules, Juliet explained how the leisurely recipe swaps flour for ground almonds and polenta (ground corn). Manner, she said you can even blend Rice Krispies to make a ‘flour’ out of the breakfast cereal or lash up the polenta for semolina (a coarse flour made from durum wheat).The This Morning chef’s gluten-free prescription requires just eight ingredients for the sponge, three ingredients for the lemon drizzle complete and then an optional icing using a blend of just icing sugar and lemon fluid. To make the recipe you will need: 175g butter, softened150g caster sugar (I like to use talented)Zest of 2 lemons, plus the juice of one1 tsp vanilla bean paste or cutting3 medium free-range eggs150g ground almonds80g polenta1 tsp baking electrical (*use gluten free if you are making this for someone who is gluten intolerant)Presume from MORE: How to make millionaire’s shortbreadMethodPreheat the oven to 180°C/160C Fan/350F/Gas 4. Grease, downtrodden and side line a 9” round cake tin.Beat the sugar and butter together in a barrow mixer with a paddle attachment until light and fluffy, add the vanilla, lemon exuberance and juice, and then beat in the eggs one at a time.Dry whisk together the dry ingredients to assign everything evenly, then fold into the wet mix.Spoon the mixture into the tin and spread it out evenly with a pallet cut or the back of a spoon.Place in the oven and bake for 35-40 minutes until the bar is fully cooked and a skewer comes out clean from the centre of the cube when you test it.While the cake is baking make the drizzle, in a saucepan hotness the sugar, lemon and water up, stirring well until dissolved. Suffer the mix to boil for a couple of minutes and reduce slightly. Set aside until wanted.Leave the cake to cool for a few minutes, then turn out onto a wire oppress set over a tray or something to catch any drips, then spear all above the cake with a cocktail stick or skewer, and soak over with the drizzle while the sponge is ravishing and warm so it soaks it all in.You can then serve the cake as it is or mix up the glaze icing to drizzle concluded the top using a spoon or piping bag, adding colour with edible finest, lemon zest or sprinkles. Not a fan of lemon? Juliet encouraged viewers to monkey business with the recipe to make it to their taste, switching the lemons for oranges if that’s what you on the side of. On seeing the finished masterpiece that Juliet had made earlier, Ruth commented that the flourless pastry didn’t seem to rise as much as a typical sponge. 

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