Jubilee Sprinkles! Plus Lemon & Almond Gluten Free Cake and Cupcakes

Strawberries with Lemon and Almond Gluten Free Cake and Cupcakes


Ingredients


225g  (8oz) Butter
225g  (8oz) Caster sugar 
4 Large eggs
225g  (8oz) Self raising flour (Gluten free)
90g  (3oz) Ground Almonds

150g Natural Yogurt (small pot)

Zest of 2 lemons

Juice of one lemon


For lemon drizzle*;

Juice of 1 lemon

1 tbsp caster sugar

* you can double this if you like more zing on your cake


White chocolate icing*

110g  (4oz) Icing sugar
60g (
2 oz)  Butter
110g  (4oz) White chocolate or white candy melts

1 tsp chocolate extract

* For large cupcake swirls double icing quantities


Large  cake icing top
110g  (4oz) Icing sugar
60g (2 oz)  Butter

Tinted with Lime Green flavouring and colour

1 tbsp + water

Strawberries for decoration

For cupcakes

Strawberry Jam/Jelly for centre of cupcakes
Fresh strawberries for centres
Sprinkles



Method:

Preheat oven 160c/140c Fan/325F/Gas Mark 3.


Grease and line a cake tin - makes one sheet cake -1 oblong tin size 30cm x 23cm or

it makes 18 - 20 cupcakes. Deep cupcake cases and pans work best for this recipe.


Cream the sugar and butter together. Add the zest of both lemons, then the eggs, one at a time.

Fold in half the flour and the almonds. Stir in the lemon juice. Fold in the rest of the flour and almonds .

Add yogurt to the mix. 

Put into your chosen baking container.


Place in the centre of the oven. Check after 20 minutes. Cook until risen and a skewer comes cleanly out.

 Dissolve sugar and lemon juice together and brush over cake/s. Allow to cool and make icings. 


Make simple buttercream first if making sheet cake. Gently whisk butter, and icing sugar together.

 Add flavouring and colour of choice  and whisk until it forms a light whipped cream texture. 

Add enough water for this to be a spreadable consistency.  Spread over top of cake. 

Make white chocolate buttercream icing, pipe round sides and decorate with strawberries.


If making cupcakes take out the centre of the cupcake so a strawberry fits in the hole snugly. 

 ( You will have a bag full of cake centres at the end of this or you will have eaten a lots of cake

 - save if you can for cake pops maybe!) First line the hole with strawberry jam/jelly, pop the

 strawberry in and brush strawberry jam on the top. 


Make white chocolate buttercream icing next  for the cupcakes, make double quantity for the cupcakes to get big swirls.

This is a nice firm buttercream ideal for holding strawberries on the top of cakes too. 

I've had good results using chocolate melts as well as ordinary white chocolate. 

Make buttercream in the usual way plus 1 tsp of chocolate extract and add melted chocolate gradually,

allow to stiffen slightly before piping especially if using candy melts. 

The real depth of flavour comes with adding the chocolate extract* to the buttercream mix. 

Pipe swirls on top of cupcake and add your sprinkles.