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Almond and lemon cake (gluten free)

Submitted by Lesley 11 June 2009

I like to serve this with a lemon glace icing drizzled on the top when it is cold.



6oz (170g) butter softened,4 tablespoons sweet almond oil,6 eggs,finely grated rind of 2 large lemons,14oz (400g) ground almonds,2 teaspoons gluten-free baking powder,approx. 1 tablespoon icing sugar


Preheat oven to 170C (325F) line a loaf tin with baking parchment.
Beat together the butter, almond oil, eggs and lemon rind until creamy, then stir in the almonds, baking powder and icing sugar.
Spoon the mixture into the loaf tin and bake for about 40 mins, until risen and firm to the touch and a skewer inserted comes out clean.
Leave to cool on a wire rack.

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