This recipe is a delicious gluten- free version of this zesty and perfectly moist cake. It can be made grain-free by removing flour and adding extra almonds.
Makes one medium or 12 fairy cakes.
INGREDIENTS
1 cup + 1 tablespoon butter
¾ cup of Palmyra Blossom Nectar
4 eggs
Zest of 2 clementines + juice of one clementine
2 cups ground almonds
½ cup gluten free flour
½ teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon mixed spice
METHOD
Heat the oven to 180 degrees/350F degrees
In a bowl beat together the Palmyra Blossom Nectar and butter together until light.
Slowly add the eggs one at a time until well mixed.
Add the zest and juice and gently fold in the rest of the ingredients to make a smooth batter.
Pour either into a greased cake tin or individual wrappers, and bake for 30 minutes or until a knife comes out clean.
