Full of Spring flavours and decorated with edible flowers this delightfully simple gluten-free cake is sure to be a hit at your next get-together.
Ingredients 2 lemons (zested & juiced) + 1 extra for icing 300g golden caster sugar 3 large eggs 300ml Extra Virgin Olive Oil 300ml milk 200g gluten free flour 4 tsp gluten freebaking powder 100g desiccated coconut
Method 1. Preheat oven to 180oC 2. Rub lemon zest through golden caster sugar. Add theeggs and beat until thick and creamy. 3. Combine Extra Virgin Olive Oil, milk and lemon juice into egg mixture. 4. Sift gluten free flour, gluten freebaking powder onto wet mix. 5. Add desiccated coconut and stir until just combined. 7. Pour into a lined or buttered and floured cake tin and bake for 40 minutes or until a skewer comes out clean.
To serve top with a basic lemon icing and decorate with foraged edible flowers.