Gluten-Free Lemon & Rosewater Loaf With Crème Fraîche
Add a dash of lemony goodness to your next dinner party with this tantalisingly light gluten-free lemon loaf cake by The Cordony Kitchen.
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Cooking tools:
- Hand mixer
- Microplane
- Loaf pan
- Skewer
- Oven
- Aluminum foil
- Parchment paper
- Mixing bowl
- Saucepan
- Stove
- Refrigerator
- Chef's knife
- Spoon
- Serving platter
Ingredients
- Lemon & rosewater loaf
- 3 free-range eggs
- ½ cup (85g) caster sugar
- 2 cups (200g) almond flour
- ⅓ cup (50g) polenta
- 1 teaspoon baking powder
- 1 cup (250g) plain yoghurt
- 1 ½ tablespoons (30ml) light olive oil
- 1 large lemon zested, extra to serve
- Safflowers to serve
- Whipped crème fraîche
- 150ml pouring cream
- ½ cup crème fraîche or sour cream
- Rosewater syrup
- 2 tablespoons (40ml) rosewater
- 2 tablespoons (40ml) lemon juice
- ⅓ cup (60g) caster sugar
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