I think I have been slightly worried if other recipes would turn out. Making a christmas cake with gluten free flour and it being a great success has made me decide, if I see a recipe I fancy trying just go for it! :-)
I don't know why but I always feel I am nurturing my family when I bake, same if I make porridge, pancakes, rice pudding or Sunday roast!! ;-)
So, at weekend I made this gorgeously moist lemoncurd cake, I used bog standard lemon curd for the main body of the recipe, but for the top I used extra special 'Limun' a gift from a friend!
3/4 jar of decent lemoncurd
6oz soft butter
8oz self raising flour (I used Doves Farm Gluten Free)
Heat the oven to 160C/325F/Gas Mark 3
Line an 8"/20cm cake tin with baking paper
Beat half the lemoncurd with the sugar and butter.
Add the eggs and mix one at a time.
Fold in the flour.
Put into your prepared tin.
Drop the remaining lemoncurd in teaspoons over the surface.
Bake for around 45 minutes, checking for browning half way through and covering if necessary with tin foil.