I am a chocoholic. I love chocolate. No, really, I LOVE chocolate! I never thought I’d see the day when I might enjoy cake that wasn’t chocolate, but it happens. I now have a few favourite cakes which are not chocolate, and I love, love, love them.
I posted about my sticky lemon & ginger cake a little while ago, and now, once again, lemon rears its head! There is something deliciously moreish about the fresh, zingy, sharp lemon syrup drizzled over the cake. And I always make that drizzle more lemony, a bit sharper, less sweeter, and increase the quantity – trying to keep the balance and not make the cake soggy in the process!
This particular recipe is gluten free, using gluten free flour and almonds in the cake batter. The almonds give it a lovely texture. I made it once because a colleague at work is gluten intolerant, and I didn’t want her to miss out whilst everyone else had cake to eat. The recipe worked so well, was so easy, and thankfully everyone enjoyed it, that I have never bothered to look for a different version of Lemon Drizzle cake. That is not to say I haven’t toyed with the idea of making a lime drizzle…..
One day I might eventually post my recipes as well. Bear with me, I am still trying to get used to this blogging thing!