I had a dinner to go to where my friend always prepares a feast which I love. So I wanted to bake a great dessert as thanks and because I don't get to bake much these days at all.
I found this gluten free Lemon and Blueberry Cake a great Summery dessert which is the type of weather we are having at the moment in Autumn.
It turned out great. Its was so easy to make and baked easily too. The original Coles recipe is here.
Gluten-free Lemon and Blueberry Cake170g lactose free margarine, softened
1/2 cup (150g) caster sugar
1 tablespoon lemon rind, finely grated
2 Coles Australian Free Range Eggs
1 1/3 cups (215g) gluten-free self-raising flour
2/3 cup (190g) nudie coconut blueberry yoghurt or lactose free yoghurt
125g fresh or frozen blueberries
2 tablespoons lemon zest
1/4 cup (60ml) lemon juice
1/2 cup (110g) caster sugar
1/2 cup icing sugar
1 tablespoon water
Preheat oven to 180C. Grease a 20cm ring pan then spray with olive oil spray and dust with gluten free self-raising flour.
Use an electric mixer to beat the margarine, sugar and lemon rind in a bowl until pale and creamy. Then add the eggs one at a time making sure to beat well after each addition. Fold in the self-raising flour, yoghurt and blueberries until combined. Spoon into prepared pan and smooth the surface.
Bake for 40-45 mins or until a skewer inserted in centre comes out clean. Set aside for 10 mins to cool slightly before turning onto a wire rack.
Meanwhile, to make the lemon syrup, combine lemon zest, lemon juice, sugar and ¾ cup of water in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook for 5 mins or until syrup thickens.
Place the cake while still on the wire rack over the sink and pour syrup over it. Wait for syrup to drain then place cake on a plate and allow to cool.
Once cake has cooled mix the water icing sugar, add more water if needed then drizzle over cake.
The Blueberry coconut yogurt comes in a 170g tub so I added 20ml water to make 190gm.