Gluten Free Damp Lemon and Almond Cake

• 225g / 8 oz soft organic unsalted butter
• 1 cup raw agave nectar
• 4 large organic eggs
• 225 gm / 1/2 lb almond meal
• 1/4 cup white rice flour
• 1/4 cup brown rice flour
• 1/2 tsp baking powder
• 1/2 tsp almond essence
• grated zest and juice of 1 lemon

1. Preheat oven to 180 C / 350 F
2. Cream butter and sweetener in a food processor or stand mixer.
3. Beat in one egg at a time with a bit of the flour alternately.
4. Stir in almonds, lemon juice, zest and essence. This makes quite a stiff batter.
5. Pour batter into a round lined spring-form cake tin.
6. Check cake within half an hour and if browning too much cover with foil.
7. The cake is ready when the top is firm - you want dampness but no goo.
8. In an average fan-forced oven this takes about 1 and 1/4 hours.
9. Wait until completely cooled to cut.
10. Then just TRY stopping at one piece. YUMMO!

Serves 6 - 8

This recipe was adapted from a recipe found in HOW TO BE A DOMESTIC GODDESS by Nigella Lawson. Copyright (c) 2001 Nigella Lawson.

Adapted with permission from the Author and Hyperion, an imprint of Buena Vista Books, Inc. All rights reserved.