Wot wheat, where?

Last weekend we catered for a yoga retreat, a lovely group of people enjoying themselves in the bush. We had been asked to cater for vegetarians, meat lovers, a couple of dairy free and a coeliac sufferer. I always think it is important to offer everyone the same food in these circumstances. The challenge is to make it all seem ‘ordinary’ so as not to frighten the more conservative eaters and to introduce them to healthier ways of eating without compromising on flavour or variety. The menu for the weekend was based on rice based cultures: Moroccan, Indonesian and Indian, served buffet style.

I was lucky enough to meet Nicky Smith there. A kindred spirit, she runs a gluten free blog, sharing recipes and easy ideas for gluten free meals that the whole family will enjoy.

I was shocked after one afternoon tea to see a baking tray of my gluten free lemon cake had been all but finished. Nicky has asked me to share the recipe with you - she took a doggy bag of it home!

This is a domestic sized amount and will make a 30cm spring form or a 20cm square baking dish.

I usually cook my lemons in the pressure cooker in a small amount of water, doubling the amount and freezing the rest for later. If you use a saucepan, you will need to cover them with water before simmering.

2 lemons, well washed and simmered whole, in water until soft then cooled

2 cups of ground whole almonds (why use blanched – these are cheaper!)

1 cup of sugar ( you can use honey or apple concentrate but sugar and lemon together are a match made in heaven)

2 tsp of baking powder

6 eggs, beaten

Heat the oven to 180C.

Grease and line your tin with baking paper.

Drain the lemons, reserving the liquid and process until smooth in a blender.

Mix the almonds, sugar and the baking powder in a bowl.

Stir in the lemon pulp. You should have a fairly thick cake batter. If it is stiff and difficult to stir, use a little of the lemon cooking water to thin it down.

Pour into the pan and bake about 40 minutes until the centre is slightly springy when touched and is lightly browned.

Turn off the oven and leave in there to cool.

Serve with fresh fruit cooli, lemon syrup, or cheats fruit sauce, yoghurt, cream, ice cream or all!

Lemon Syrup

The reserved lemon water can be used to make a syrup for serving with by adding half its weight in sugar, stirring over a low heat until it boils and simmering until the desired thickness is reached. Pour over cake while still warm in its tin or serve as a pouring sauce separately.

Cheats Healthy Fruit Sauce

A simple and rather luxurious sauce can be made by heating a jar of sugar free fruit conserve in a saucepan until it is runny.

Enjoy!