This Morning’s Juliet Sear taught audiences how to make a scrumptious lemon drizzle cake without flour on today’s show – which is pretty handy considering the stuff is now like gold dust.
The television chef joined presenters Eamonn Holmes and Ruth Langsford from her home via a live link and talked through the easy recipe, and it looked so good we were left salivating.
Juliet simply swapped out flour and instead used ground almonds and polenta, and whipped up a storm as she presented its moist crumb in all its glory at the end of the segment.
‘It’s really common to bake without flour,’ she told viewers. ‘If you can’t get flour on your big weekly shop, don’t panic because you can still bake!’
Want to make it at home? Here’s the recipe below.
175g butter, softened
150g caster sugar (I like to use golden)
Zest of 2 lemons, plus the juice of one
1 tsp vanilla bean paste or extract
3 medium free-range eggs
150g ground almonds
1 tsp baking powder (*use gluten-free if you are making this for someone who is gluten intolerant)
For the drizzle
Juice of 1 lemon
75g golden caster sugar
For the icing (optional)
125g icing sugar
30ml lemon juice
Extra lemon zest, yellow sprinkles or edible flowers (optional)
- Preheat the oven to 180°C/160C Fan/350F/Gas 4. Grease, base and side line a 9” round cake tin.
- Beat the sugar and butter together in a stand mixer with a paddle attachment until light and fluffy, add the vanilla, lemon zest and juice, and then beat in the eggs one at a time
- Dry whisk together the dry ingredients to distribute everything evenly, then fold into the wet mix
- Spoon the mixture into the tin and spread it out evenly with a pallet knife or the back of a spoon
- Place in the oven and bake for 35-40 minutes until the cake is fully cooked and a skewer comes out clean from the centre of the cake when you test it
- While the cake is baking make the drizzle, in a saucepan heat the sugar, lemon and water up, stirring well until dissolved. Allow the mix to boil for a couple of minutes and reduce slightly. Set aside until needed.
- Leave the cake to cool for a few minutes, then turn out onto a wire rack set over a tray or something to catch any drips, then spear all over the cake with a cocktail stick or skewer, and soak over with the drizzle while the sponge is lovely and warm so it soaks it all in
- This cake is lovely served as it is, but if you want to make it look pretty, make the glaze icing by mixing the icing sugar and lemon juice together until smooth. Drizzle it all over the cake and if you want to add some colour you can add more lemon zest, some sprinkles or edible flowers. The cake will last for 3 days, or you can freeze it for up to a month.