This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients

Cake

220 g Bakers' Magic Gluten free flour

30 g Potato starch

1/4 tsp Salt

1 tsp Baking powder

1/2 tsp Bicarb of soda

Approx 8 g of Lemon thyme

Zest of 2 small lemons

50 g Lemon juice

200 g Caster sugar

100 g Oil (I use Rice bran oil)

3 Eggs

200 g Coconut yoghurt (I use CoYo)

Potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.

 

Topping

Toasted Coconut flakes

 

 Lemon Thyme & Camomile Syrup

2 Camomile teabags

1/2 bunch Lemon thyme

110 g Caster sugar

175 g Hot water

 

 

 

Method

Toasting Coconut flakes

Turn the oven on to 120 C. Toasting ingredients may take a little longer at 120 C however you are less likely to burn them (& I've done that plenty of times).

Spread coconut flakes evenly on a baking tray (can be lined with baking paper). 

Put tray into the oven for ~15 mins. After 15 mins have a look at the coconut flakes - Are they browning? Do they need longer? 

Put the timer on for another 10 mins. Check the coconut flakes again.

Bring tray out of the oven when you are happy with the colour of the flakes. 

Lemon Thyme & Camomile Syrup

Add the sugar, hot water, lemon thyme and camomile tea bags  

Cake

If you store your eggs in the fridge bring 3 out. Put them in a container & cover with hot tap water to warm them up a little.  

Turn the oven on to 170 C.

Grease a ~20 cm ring cake tin.

Mix together the Bakers' Magic gluten free flour, potato starch, baking powder, bicarb of soda & salt in a mixing bowl.

Melt the butter in another container, make sure that it is completely melted. Add in the sugar & stir with a spoon. 

Whisk, with a fork, the eggs into the butter/sugar mixture. Mix in the sour cream. 

Pour half of the butter/sour cream mix on top of the dry ingredients. Combine with a spatula until you have a smooth cake batter (the batter will thicken as you mix it). Pour in the remaining butter/sour cream mix and combine until the batter is smooth.

Transfer cake tin to the oven & bake for approximately 35 mins. The time will depend on your oven. 

Allow to cool in the pan for ~5 mins before turning out on to a serving plate. Pour the Lemon Thyme & Camomile Syrup on the top of the cake. Top with the toasted coconut flakes and a few sprigs of lemon thyme.

Serve the cake with coconut yoghurt while it is still slightly warm.

This cake is best eaten on the day that it is made - left over cake (if there is such a thing) can be warmed slightly in the microwave. 

Enjoy :).