Lemon Slice (Gluten and Dairy Free)
Takes 45 minutes. Makes 9 large slices or 16 small slices.
Here is my recipe for Lemon Drizzle Slice, like the cake but more convenient and with more surface area for a crispy drizzle. This Lemon Slice stays incredibly moist and delicious for about 5 days, and I have tested this out extensively on gluten eating people, and the feedback was that they weren’t able to tell it was gluten free - that's what we like to hear!
The key ingredient in this recipe is using a bit of ground almonds along with normal gluten free flour. Ground almonds can do a wonder for gluten free baking, making the bake soft and moist. In this recipe we are using ground almonds rather than almond flour, the difference between them is that almond flour is made out of blanched almonds and ground almonds are made from whole almonds. Almond flour tends to be finer in consistency and is great for using in biscuits and pastries, ground almonds are a little grainer, and I prefer using them in cakes, and things that tend to need to be moist.
All you will need for this recipe is:
A large bowl
Baking tin (I use a 9x9 inch square tin)
If you don't have an electric beater, you are able to do this with a whisk and pure elbow grease!
I N G R E D I E N T S
140 grams of dairy free butter
100 grams of caster sugar
100 grams of gluten free self raising flour
100 grams of ground almonds
1 tsp baking soda
1/4 tsp xanthan gum
1/2 cup of fresh lemon juice (from about 2-3 lemons)
For the drizzle
1/4 cup of fresh lemon juice
170 grams of icing sugar
Rind from one lemon
M E T H O D
Preheat the oven to 180°C/350°F on bake. Line a square baking tin with baking paper. The tin size I use is 9x9 inch.
In a large bowl, cream the dairy free butter and sugar together until in turns lighter in colour and fluffy. il combined.
Beat in the eggs one at a time until combined.
Mix in all the dry ingredients, self raising flour, ground almonds, baking soda, and xanthan gum until just combined. Careful not to over mix!
Stir in the fresh lemon juice until combined then pour the mixture into the prepare baking tin, gently smoothing the top so it's all even.
Bake in the oven from 25-30 minutes or until the top is a nice golden brown.
Remove from the oven and let cool slightly.
While the lemon slice is cooling, make the drizzle. All you need to do is whisk the lemon juice and the icing sugar until smooth (no lumps of icing sugar left).
With a kebab stick or chopstick, poke several holes into the lemon slice, this will allow the drizzle to soak into it.
Pour all the lemon drizzle over the lemon slice, sprinkle with the lemon slice and let it fully cool before cutting into.
This lemon slice will keep well for up to 5 days in a sealed container.