You will need
175g butter, plus extra, melted, for brushing
25g tapioca flour, plus extra for dusting
Finely grated zest of 2 unwaxed lemons
Juice of 1 lemon
1 tsp gluten-free baking powder
150g granulated sugar
60g ground almonds
40g sorghum flour
1 tsp lemon oil
For the topping:
50g granulated sugar, plus 1 tbsp for sprinkling
Juice of ½ lemon
1. Preheat the oven to 170°C/gas mark 3. Line a 450 gram loaf tin with baking parchment, then brush with melted butter and dust with tapioca flour.
2. Melt the butter with the lemon zest, but don’t let it get too hot. Stir well, then add the lemon juice and stir again.
3. Crack the eggs into a large mixing bowl. Add the baking powder, sugar, almonds, tapioca flour, sorghum flour and cornflour, polenta and lemon oil.
4. Add the melted butter and zest mixture. Using an electric hand mixer, begin beating at low speed, then at high speed until the mixture is smooth like a batter and a rich yellow colour.
5. Spoon the mixture into the tin and bang it firmly on a work surface to get rid of air pockets. Bake for 30 minutes, then check and cover with baking parchment if it is getting too dark. Bake for a further 15–20 minutes, until springy to the touch. A flat cake skewer will come out clean when the cake is ready. It is quite normal for this cake to crack open along the top.
6. Leave the cake in its tin and, while it’s still very warm, pierce all over with a skewer – don’t be frightened of damaging it; you can go three-quarters of the way down into the cake. The more holes, the juicier the cake will be.
7. To make the topping, stir the sugar into the lemon juice and spoon over the warm cake. Use the back of the spoon to smooth the syrup over the top of the cake – this will help it seep into the holes. Leave for 10 minutes, then sprinkle the top of the cake with granulated sugar. Leave the cake to cool completely before you take it out of its tin.
Recipe, Honeybuns gluten-free baking by Emma Goss-Custard (Pavilion)