Last October I started baking for a local country market which takes place each Saturday and is run by volunteers for the local community. It's in Ravensdale, County Louth which is a beautiful part of the world and the market has a fantastic community spirit. I live about 30 minutes away but everyone has welcomed me with big wide open arms. I'm currently the only gluten free baker , my house is completely gluten free so it means everything I bake and sell is suitable and safe for coeliacs.
Why am I telling you all this ?! I love my Friday baking day before the market and I'm getting to try out lots of new recipes. This lemon cake loaf is one of my favourites and was one of the first cakes I brought and sold at the market, it's also dairy free.
80gm maple syrup (you can also use honey or agave syrup)
130gm light brown sugar
55gm olive oil
Grated zest of 2 lemons
Juice of 1 lemon
125gm ground almonds
85gm teff flour (you can also use rice flour or Dove Farm's plain flour blend)
30gm tapioca starch (you can also use cornflour)
1/2 tsp bicarbonate of soda
Preheat the oven to 180C/Fan 160C. Line a 2lb loaf tin with baking paper. You could also use 2 1lb loaf tins and make 2 small cakes which I often do for the market.
Beat maple syrup, sugar, eggs together using a hand or electric whisk. Slowly add the olive oil then beat in the lemon zest and lemon juice.
In a separate bowl mix all the dry ingredients together then add to the wet ingredients and fold gently until everything is fully combined.
Pour your mixture into the prepared tin/s and bake in the oven for 35-40 minutes until it's golden on top. A skewer into the centre should come out clean.
Leave the cake to cool in the tin. When you're ready sprinkle with some icing sugar, slice and serve. This cake is yum all on it's own with a cuppa but if serving for dessert add a dollop of cream, yoghurt or a dairy free options and some nice berries.
Store in an air tight container, stays lovely and fresh for up to 3/4 days.