Gluten Free Lemon Drizzle Cake

Gluten Free Lemon Drizzle Cake

INGREDIENTS:

20ml sunflower oil,
60g corn flour,
40g rice flour,
60g ground almonds,
2.5tsp baking powder,
170g sugar,
2 eggs,
6 tbsp milk,
grated rind of 1 lemon.

Drizzle:
100g sugar,
4 tbsp lemon juice.

INSTRUCTIONS:

1. Preheat an oven to 180 degrees Celsius (160 for the fan oven).
2. Line with baking paper a 20cm x 26cm cake tin.
3. Put all the cake ingredients in a food processor and process for 2-3 minutes. You could also use an electric mixer to beat the batter.
4. Transfer the batter to the prepared tin, put in the oven and bake for 30 minutes.
5. Prepare the icing by mixing the sugar and lemon juice together.
6. Spread the icing evenly on the baked but still hot cake, and let it cool down.