Makes 6 cakes cooked in 200 ml tins.
Ingredients
150 g butter
¾ cup sugar
Zest and juice of 2 lemons
3 large eggs
¾ cup cornmeal flour
1 tsp baking powder
Pinch salt
½ tsp xanthan gum
1 cup ground almonds
1 ¼ cups blueberries
1 cup icing sugar
Extra lemon juice
Method
Cream the butter, sugar and lemon zest until light and fluffy.
Add the eggs one at a time beating well after each addition.
Sift the cornmeal flour, baking powder, salt and xanthan gum.
Gently fold into the creamed mixture.
Add the lemon juice and ground almonds then the blueberries mixing well to combine.
Tip into little cake tins or muffin tins that have been well greased.
Bake at 170 C for 20 to 25 minutes until cooked when tested with a skewer. Baking time will depend on the size of the cakes.
Leave in tins for 10 minutes before turning out onto a wire rack to cool.
Mix the icing sugar with enough extra lemon juice to make a glaze and pour over the cakes.
Roll out the dough between two sheets of baking paper to a thickness of 1 cm.
Using a biscuit cutter, cut out desired shapes re-rolling the dough when necessary.
You will need to ‘flour’ the cutter with extra gluten free flour.
Place on baking paper-lined baking trays and bake for 20-25 minutes until just beginning to colour around the edges. The time will depend on the size of the shapes.
Transfer to a wire rack to cool.