Lemon tea cake

Wheat Free

I love this cake - it’s a good example that truly wholesome can simply mean using quality and less refined ingredients. It’s quick to put together and because of the syrup, stays moist.

1 cup white spelt flour ½ cup desiccated coconut 2½ teaspoons baking powder 80 gm unsalted butter – softened 2/3 cup rapadura sugar 1 egg 1 teaspoon natural vanilla extract zest of 1 lemon ¼ cup yoghurt 2 tablespoons milk – any is fine ½ cup lemon juice 2 tablespoons brown rice syrup 1 tablespoon rapadura

Pre heat oven to 175c or 160c if fan forced.

Tear off a piece of baking paper and line a 1 litre capacity loaf tin. Don’t cut the corners to fit, but rather fold them. This will allow you to pour the syrup on to the cake when it is cooked, and not seep out into the tin.

Add the flour, coconut and baking powder to a small bowl and whisk through. Set aside.

Add the butter and sugar to a medium size mixing bowl and using an electric beat until well combined. Add the egg and beat well until fluffy. Add the vanilla essence, lemon zest and flour mix, together with the yoghurt and milk. Gently beat together until just combined. Spoon into a prepared tin and bake for 40-45 mins or until a cake skewer inserted into the middle comes out clean.

While the cake is cooking, add the lemon juice, brown rice syrup and sugar to a small pot. Bring to the boil and check for taste, adding more sweetener if desired. Continue to boil until reduced by approx 1/3. Spoon half onto the cake as soon as it comes out of the oven, and let it sit for about 10 mins, then spoon over the remaining half. Let this absorb (approx 10 mins) before removing the cake from the tin and cutting.