Lemon and Blueberry Drizzle Cake with Basil (gluten-free)

Lemon and Blueberry Drizzle Cake with Basil (gluten-free)

Lemon and Blueberry Drizzle Cake with Basil simply sings with citrusy aromatic flavour. Gorgeous fruity pop of blueberries and a lovely herby basil flavour.

Prep Time40

Cook Time1

Total Time1 40

Course: Cake

Cuisine: British

Servings: slices

Calories: 420kcal

Author: Georgina Hartley

Ingredients

For the almond paste:

110 g almonds
110 g caster sugar
1 tablespoon golden syrup
1½ teaspoons vanilla extract
1 egg white 30g egg white

For the cake:

28 g basil leaves removed and finely chopped
zest of 2 lemons
zest of 1 orange
210 g caster sugar
210 g unsalted butter room temperature
5 eggs medium
150 g gluten-free plain flour *see notes
¼ teaspoon salt
¾ teaspoon baking powder
120 g blueberries

For the drizzle:

80 g blueberries
28 g basil leaves removed and finely chopped
juice of 2 lemons
175 g granulated sugar

Metric - US Customary

Instructions

Pre-heat the oven to 180°C/ 160°C fan / gas mark 4 and line and grease a 9 inch x 5 inch loaf tin.
First make the almond paste by placing the almonds in a food processor and blitzing until finely ground. Add the caster sugar, golden syrup, vanilla extract and egg white and blitz again until a paste has formed. Set aside for a moment.
Place the basil leaves, lemon zest and orange zest in a food mixer along with the sugar. Whisk for a few minutes together until fragrant.
Add the butter, one cube at a time and beat on high until light and fluffy.
Scrape the almond paste into the creamed butter and sugar and beat until combined.
Beat in the eggs, one at a time.
In a separate bowl whisk together the flour, baking powder and salt then beat it into the rest of the batter.
Roll the blueberries around in the empty flour bowl so that they are gently coated with the remaining dusting of flour then stir into the batter.
Pour into the cake tin, smoothing the top then bake for 60 minutes or until an inserted toothpick comes out clean.
To make the drizzle place the blueberries in a small saucepan with a dash of water and heat for about a couple of minutes until the blueberries are just beginning to soften but not so that they have burst. Leave to cool.
Pour the blueberries into a medium sized bowl along with the lemon juice, basil leaves and granulated sugar. Mix together.
Remove the cake from the tin onto a wire rack, making sure there is a baking tray underneath to catch the excess drizzle.
Prick the cake all over with a cocktail stick and then spoon the drizzle over the cake.
Leave to cool completely before serving.

Notes

Oven setting. I find that due to the moistness of this cake that the fan setting helps set the cake a bit better. However, if you don’t have a fan setting on your oven then 180°C is fine for a conventional oven but do check after half an hour to make sure the top of the cake isn’t browning too much. If it is, then pop a piece of loose foil over the top of the cake.
Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Flour. This recipe has been tested with Doves Freee Plain White Gluten-Free Flour and also my Homemade Gluten-Free Flour Blend. However, you can use your favourite gluten-free flour blend.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of cake.

Nutrition