Lemony Almond Cake With Turkish Delight Icing

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It’s been a little bit of radio silence, things got hectic when University and moving city and house got involved.

So i’ll make this short and sweet, actually this cake was rather sweet. If I was you and didn’t have a huge sweet tooth I would reduce the sugar in the cake by about 50 grams. Also decorating with turkish delight would turn this into the prettiest cake, and maybe a couple of small roses retrieved from the garden too.

This cake is completely gluten free. The original recipe had 50 grams of plain flour but after substantial reading I learnt that small amounts of flour can be swapped out for cornflour. It doesn’t rise completely the same but you don’t compromise on taste, or texture. As it turns out this wee cake doesn’t dry out,  turn into a brick or turn to glue in your mouth. Gluten free winners all ’round.

Lemony Almond Cake With Turkish Delight Icing
Adapted from The Caker


  • 225g butter, softened
  • 200g caster sugar
  • 4 organic eggs
  • 1tsp vanilla essence
  • 50g cornflour
  • 225g ground almonds
  • zest and juice of 1 large lemon


  • 200g creme fraiche
  • 30g icing sugar
  • 1tsp vanilla essence
  • 1tbsp rose water
  • zest of 1 lemon

_Preheat oven to 180˚C fan-bake. Grease and line a 22cm round cake tin.

_In a large bowl, cream butter and sugar until pale, light and fluffy.

_Beat in the eggs, one at a time until well incorporated, along with the vanilla

_Gently fold in the flour and ground almonds, then the lemon zest and juice.

_Pour batter into the cake tin and bake for approximately 45 minutes, checking the cake after 30 minutes. Test the cake with a skewer in the centre, if it comes out clean it’s done!

_Allow the cake to cool for 10 minutes before turning out onto a cooling rack.

_Meanwhile, beat all the ingredients for the icing together until smooth and well mixed.

_Once the cake is fully cool, lather in icing and decorate as you desire (a bit of lemon curd swirled in is delicious)

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