Gluten Free Lime Cake

As someone who can't eat wheat, living with my wheat-eating family can be a little challenging, especially when it comes to baking. 

However, this gluten-free lime cake recipe is one that we all enjoy as it is absolutely gorgeous and everyone who tastes it has no idea it is gluten free. 

It is light, tangy and very moreish and has been added to my list of favourite gluten-free cakes.

Ingredients
300g butter, softened, plus extra for greasing
300g caster sugar
finely grated rind and juice of 2 limes
4 eggs beaten
300g ground almonds
150 gluten free SF flour
1tsp gluten free baking powder

For the glaze
Finely grated rind and juice of 1 lime
75g caster sugar

23cm (9in) round spring form tin

Pre-heat over to 160C/140Cfan/gas 3.
Grease tin with butter and line the base with baking paper.

Method

Put the butter, sugar and lime rind in a large bowel and beat until pale and fluffy. Gradually whisk in the eggs,, then add the ground almonds, SR flour, lime juice and baking powder and carefully fold in until combined.

Spoon into the prepared tine and level the surface. Bake in the oven for about 1 hour 15 mins or until a skewer inserted in the middle of the cake comes out clean and the sponge is golden brown and springy to the touch. Set aside while you make the glaze.

Glaze Topping

Heat the lime rind and juice, sugar and 2 tbsps of water in the small pan, stirring over a low heat until the sugar has dissolved, then simmer for 2-3 minutes until syrupy. Prick the surface of  the cake with the skewer, spoon the hot syrup evenly over the warm sponge and leave to cool completely in the tin.

Remove from the tin, transfer to a serving plate. In this case...a very big one!

Serve warm or cold, sliced into wedges, with a dollop of creme fraiche.