On his show “Pies and Puds” in 2014, we gave Great British Bake Off judge Paul Hollywood this unusual gluten free cake to try. It was made for us by our friend Lorna Pellet of LovePureCakes, a natural, gluten-free cake company in Edinburgh. Lorna used our Shony seaweed blend instead of salt in the cake, both as a flavour and decoration. Paul declared the addition of our Shony seaweed “inexplicably delicious” and loved how the seaweed brought out the cake's lemon flavours.
Thanks to Lorna for sharing the recipe with us.
Makes: 12-14 slices
Time: 60 mins
400g unsalted softened butter
225g caster sugar
400g ground almonds
1 teaspoons vanilla extract
Zest of 5 lemons
Juice of 1 lemon
1 tsp baking powder (gluten free optional)
25g Shony (substitute for salt)
100g icing sugar
1 lemon zest and some juice (unwaxed lemons)
1. Preheat the oven to 150C/33F. Grease a 30cm tin well.
2. Beat together the butter and sugar until light and fluffy. Add the ground almonds and continue to beat until combined.
3. Beat in the eggs one by one.
4. Fold in the lemon zest, lemon juice, polenta, baking powder and salt. Top Tip! Put the baking powder directly onto the lemon juice which will create an effervescent reaction which will maximise the raising agent in the cake.
5. Pour into the tins and bake for 40-50 minutes until golden brown. Turn onto a wire rack to cool.
6. To decorate, mix enough lemon juice with the icing sugar and zest and drizzle over the top. Arrange coconut flakes on top.