Gluten-Free Mini Elderflower and Lemon Loaf Cakes

By Marion McGivern - May 13, 2024
Gluten-free lemon cake recipe

Ingredients:

  • 40g pistachios, chopped roughly, plus extra to decorate
  • 160g ground almonds
  • 40g rice flour
  • 1½tsp gluten-free baking powder
  • ½tsp fine salt
  • 175g unsalted butter, softened
  • 175g caster sugar
  • Finely grated zest of 2 lemons and juice of 1 lemon
  • 3 large eggs, beaten lightly
  • For the Icing:
  • 150g icing sugar, sifted
  • Juice of ½ a lemon
  • 2tbsp of Belvoir Elderflower Cordial (you may need a little extra)
Recipe by Fiona Cairns. Recipe and image courtesy of Belvoir Fruit Cordials.

If you are coeliac or your family or friends are, everyone can still enjoy some fantastic treats, like these miniature gluten-free elderflower and lemon loaf cakes.

Remember to store the cakes and serve them separately from other food to avoid any problems for those with coeliac disease.

How to make gluten-free lemon cake recipe:

  1. Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  2. Place 10 individual cardboard loaf cases on a rectangular tray which will hold them all in one tight layer.
  3. Lightly roast the pistachios for 5min on a baking tray. Place the ground almonds, rice flour, baking powder and salt into a bowl.
  4. In an electric mixer, or using a bowl and electric whisk, cream together the butter, sugar and lemon zest until pale and fluffy. Gradually add the eggs and the almond mixture alternately, beating well between each addition.
  5. Drizzle in the lemon juice and finally fold in the pistachios. Divide the mixture evenly between the cases. Bake for 30-35min or until risen and the centres bounce back when lightly touched.
  6. Whilst the cakes are baking, in a small bowl mix 1tbsp of icing sugar together with the lemon juice and elderflower cordial. On removal from the oven, immediately prick the surface of the cakes with a cocktail stick and spoon over half of the syrup. Allow the loaves to cool down completely.
  7. To make the glacé icing, gradually add the remaining syrup, 1tsp at a time, to the rest of the icing sugar until it is like pourable double cream. Add a little extra elderflower cordial if the icing is too thick. Drizzle the icing over the cooled cakes and scatter with the remaining pistachios. Allow the icing to set before serving.

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