Maimie McCoy's lemon frosted almond cake
Maimie McCoy's back in the kitchen and this week she’s sharing a cake she’s been making for over 10 years. Her lemon frosted almond cake has the zingy taste of summer - the perfect tonic to lift our spirits!
Lemon frosted almond cake
Serves: As many as you want
250g unsalted butter
250g caster sugar
150g ground almonds
50g desiccated coconut
Zest & juice of 1 orange
Zest of 2 lemons
1 tsp rosewater
60g gluten-free plain flour
200g icing sugar
4tbsp lemon juice (less or more depending on desired taste)
Crystallised rose petals
Preheat the oven to 160/Gas 3 and line a cake tin 22cm/9inch round tin
Cream butter and sugar until pale and fluffy
Add eggs slowly one at a time (add a spoon of ground almonds to prevent curdling!). Once incorporated add the remaining almonds, coconut and stir through the zest and juice along with the rosewater. Finally fold in the flour.
Spoon the mixture into the tin and level the top before popping in the oven for 50 minutes. If the top is getting a little too brown, cover with tinfoil for the final 10 minutes. To test if it’s cooked, a skewer should come out clean with no wet mixture sticking to it. Leave to cool in the tin.
Whilst the cake is cooling mix the icing sugar and lemon juice to your preferred consistency and drizzle over the cooled cake and decorate as you fancy!