Elderflower and Lemon Loaf Cakes
These delicious little cakes are surprisingly moist and the perfect accompaniment to a good cuppa. And they're gluten free so double win!
Ingredients:40g pistachios, roughly chopped, plus a few extra to decorate
160g ground almonds
40g rice flour
1½ teaspoon gluten free baking powder
½ teaspoon fine salt
175g unsalted butter, softened
175g caster sugar
finely grated zest of 2 lemons and juice of 1
3 large eggs, lightly beaten
For the syrup and icing150g icing sugar, sifted
juice of ½ a lemon
2 tablespoons of Belvoir Elderflower Cordial (you may need a little extra)
- Preheat the oven to 180ºC/ 160ºF/ Gas 4. Place the individual loaf cases on a rectangular tray which will hold them all in one tight layer.
- Lightly roast the pistachios for five minutes on a baking tray. Place the ground almonds, rice flour, baking powder and salt into a bowl.
- In an electric mixer, or using a bowl and electric whisk, cream together the butter, sugar and lemon zest until pale and fluffy. Gradually add the eggs and almond mixture alternately, beating well between each addition.
- Drizzle in the lemon juice and finally fold in the pistachios. Divide the mixture evenly between the cases. Bake for 30-35 minutes or until risen and the centres bounce back when lightly touched.
- For the syrup, mix one tablespoon of icing sugar together with the lemon juice and elderflower cordial. On removal from the oven, immediately prick the surface of the cakes with a cocktail stick and spoon over half of the syrup. Allow the loaves to cool down completely.
- To make the icing, gradually add the remaining syrup (one teaspoon at a time) to the rest of the icing sugar until it is the consistency of pourable double cream. Add a little extra elderflower cordial if the icing is too thick. Drizzle the icing over the cooled cakes and scatter with the remaining pistachios. Allow the icing to set before serving.