Moroccan Lemon Cake with Pomegranate and Pistachio

This cake is gluten, wheat and dairy free.  The recipe was supplied by Kate McBain, a Surrey WI cookery speaker & member

Makes 16 squares


200 g dairy-free spread
200 g caster sugar
4 large eggs
150 g gluten-free self-raising flour, sifted
2 teaspoons gluten-free baking powder
50 g ground rice or polenta
finely grated zest and juice of 1 lemon

For the syrup:
76 g icing sugar
Finely grated zest and juice of 3 lemons

To decorate:
100 g pomegranate seeds
75 g pistachio nuts, roughly chopped (optional)

1) Preheat the oven to 180/160 fan/gas mark 4. Lightly oil a 28 x 18 cm dish and line with non stick baking powder.

2) Beat together all the cake ingredients in an electric mixer until combined.

3) Spoon the mixture into the tin and bake for 30-35 minutes, or until well risen and firm to touch.

4) Make lemon syrup by sifting the icing sugar into a bowl and whisking in the lemon zest and juice; set aside.

5) When the cake is cooked, remove from the oven and make holes all over the surface with a fork.

6) Sprinkle over the pomegranate seeds and chopped pistachio nuts.  Spoon the lemon syrup over the cake, allowing it to seep in before adding further spoonfuls - it will seem like a lot of liquid but gluten-free flour is very absorbent.

7) Leave the cake to cool completely before turning it out.

8) Cut into squares.  Store in an airtight container until required, or freeze.

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