Last week I had an Op-shop win, and bought this cute little cake tin for $2.35. What a bargain! So much more than a second-hand cake tin though; it was pure inspiration. It conjured up a vision of a lemony, rose-petally kind of creation, and I set about trying things out in the kitchen.
I based the recipe on a tried and trusted favourite – gluten-free orange and almond cake, from The Coeliac Society magazine circa 2003-ish. There was a single, huge and juicy Meyer lemon on our espaliered lemon tree, which we planted about a year ago. I’ve been waiting for something special to use this first-born, precious fruit on and this seemed that special thing.
Popping into Gewurzhaus for rose petals to complete the vision, I came out with Moroccan mint tea with rose petals instead. Super inspired!
In my mind’s eye I imagined citrusy-sweet icing dripping down the sides, so I had a look through my cook books and decided on one with natural Greek yoghurt from Anna Jones’ A Modern Way to Eat.
I was excited. I had a plan. All set. The vision was a flourless lemon and almond cake, drizzled in the pan with a Moroccan mint tea syrup, then turned out and finished with yoghurt and citrus icing and sprinkled with Moroccan mint tea leaves and rose petals. Sound good to you?
I was a bit concerned that the crumbly nature of gluten-free cakes would make it tricky to de-mould from the nooks and crannies of the decorative bundt tin, so I turned to my friend Google. The consensus of opinion seemed to be that brushing every crevice of the inside with melted butter, and then sugaring it would do the job, and it worked like a charm.
My goodness, it was magnificent! Mr.B and the girls were in cake heaven. Beautifully moist, citrussy and almondy, with a subtle hint of the perfumed mint tea; it was quite intense and you really only needed a small slice. That didn’t stop us polishing off the entire cake in one evening. Just the four of us.
Here’s the recipe if you want to have a go. You don’t really need a bundt tin; it would taste just as good in regular cake tin.
I was carried away on a wave of inspiration actually, and had a vision of how I wanted to photograph the finished cake too. It was a very specific idea, based on my doing an excellent online tutorial from Two Loves Studio for capturing moody light in food photography. I took loads of photos, but wasn’t happy with the results and couldn’t stop people eating the cake, so I baked another one the next day so I could have another go. It did mean that I double tested the recipe though, and we did get more cake to eat, so that’s good, right?