Singing with citrusy aromatic flavour this gluten-free Blueberry Basil Lemon Drizzle Loaf is a showstopper of an everyday teatime cake.
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Blueberry Basil Lemon Drizzle Loaf {gluten-free}

Blueberry Basil Lemon Drizzle Loaf {gluten-free} simply sings with citrusy aromatic flavour. This everyday teatime cake is an absolute showstopper.
Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Course: Cake
Cuisine: British
Servings: 10 slices
Calories: 504kcal
Author: Georgina Hartley

Ingredients

For the almond paste:

  • 110 g almonds
  • 110 g caster sugar
  • 1 tablespoon golden syrup
  • teaspoons vanilla extract
  • 1 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
  • 150 g gluten-free plain flour
  • 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

Instructions

  • Pre-heat the oven to 160°C on the fan setting* 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

*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.

Nutrition

Calories: 504kcal | Carbohydrates: 67g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 127mg | Sodium: 98mg | Potassium: 180mg | Fiber: 3g | Sugar: 54g | Vitamin A: 945IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 1.5mg