Our webshop is closed temporarily. We plan to be open again tomorrow morning. We are currently only selling a ‘gluten free food box’ intended for coeliacs and those with gluten intolerances. Unfortunately, we are unable to take online orders for anything else at this stage. This is due to continued high demand and limited order processing capability in our webshop operation.
Line a 500g/1lb loaf tin with parchment paper and pre-heat the oven.
Put the coconut flour, ground almonds, and baking powder into a bowl and stir to combine.
Break the eggs into a large mixing bowl, finely grate the lemon rind into the bowl and save the lemons for later.
Add the xylitol/sugar and oil to the bowl and beat together well.
Stir in the prepared flour blend.
Pour the batter into the prepared tin.
Bake for 45-50 minutes.
Remove from the oven and leave to cool in the tin.
Squeeze the lemons into a small bowl or saucepan and add the sugar or xylitol.
Gently warm until the sugar/xylitol has melted.
Press a bbq stick or skewer through the top of the cake to make multiple holes.
Pour the lemon mixture over the top of the cake and leave until quite cold.
Carefully turn the cake out of the tin and remove the parchment.
Serve the cake in slices.
500g/1lb loaf tin, parchment paper, saucepan and mixing bowl
180°C, Fan 160°C, 350°F, Gas 4
Made this for Sunday lunch pud. Lovely. Only had half a lemon so improvised by using limoncello after the sugar syrup. Only had a square flatter tin so used this and kept an eye on it cooking as it reduced the cooking time. Thumbs up from my tribe. Going to make a double amount next time as on the small side for 5 and there was not enough for seconds.