I love baking. I am not going to lie but it hasn’t always been the case. In fact, I wasn’t a very confident baker after having numerous cake and bake fails over the years. I have since learnt that you just have to be very precise. Baking is a science and each little component comes together in its correct measurements to create delicious wonders. This cake is my “go to” bake for celebrations. It’s incredibly easy and uses a few ingredients that I always have in my store cupboard.
I have made it for birthdays, anniversaries and just because it’s a blimmin’ good cake. The gluten-free base is moist, sweet and the topping is tart. The combination works perfectly. Plus it’s a beautifully rustic cake to look at. Taking about an hour from start to finish to bake you could have it on the celebration table within an hour and a half or so. A little time for cooling and a quick decoration and you are good to go.
With regards to the decoration, feel free to mix it up. I tend to use frozen berries and then add fresh fruit on top. I am loving in-season apricots at the moment and a little mint but equally you could use all fresh fruit or even no fruit! I also use frozen berries because I can keep them in my freezer for when I just want to whip up the cake at short notice. If you fancied a little more indulgence substitute the creme fraiche with whipped cream or maybe you might have Greek yoghurt in your fridge. This would work well too.
- 200g caster sugar
- 150g ground almonds
- 1 level tsp baking powder
- 200ml vegetable or sunflower oil
- 4 eggs
- Zest of 1 large lemon
- 1 tsp lemon oil (optional or use more zest)
- Creme Fraiche
- Frozen mixed berries, defrosted
- Mint leaves
- Edible glitter/ icing sugar to decorate (optional)
- Preheat oven to 180C/Gas 4/350F
- Line and grease a 20cm round tin with baking parchment.
- Mix the ground almonds, sugar, baking powder and zest. Whisk eggs, lemon oil and oil together and add to dry ingredients. Mix well together.
- Pour mixture into your lines tin. Bake in your preheated oven for 50-60 minutes until the cake is golden brown and an inserted skewer comes out clean. I always check after 50 minutes.
- Leave cake to cool completely. Remove from cake tin. Present cake upside down. It tends to have a cleaner surface for decorating that way.
- Top with as much creme fraiche as you dare, defrosted berries, mint and edible glitter.