The wonders of finding recipes for people with allergies or intolerance to certain food produce. As part of the tea break at my tai chi/taiji class, we bring contributions to share among ourselves, so this time I was determined to find a nice recipe for a cake that most people with intolerances could eat. I ended up locating one for a Lemon Drizzle Cake.
It is hard to find good recipes that “mimic” the real thing, and this is one challenge I decided to take up. Knowing that in this instance it would be fine if I included nuts in the recipe (the next time I will have to find one that excludes nuts as well) I started my search on the internet with recipes in general, but then decided to narrow it down to a lemon cake as I thought substitutions for this would still be palatable. I didn’t really want to use lactose free substitutes, as I wanted the ingredients to be “original”.
I came across this recipe from Aimee of Wallflower Girl for her Lemon Drizzle Slices. What caught my eye was first that it was dairy free, and then it stated it was a gluten free recipe as well. I was immediately curious to what the ingredients would be and when I spotted polenta… I had this very good feeling about the whole recipe. The other intriguing ingredient used is olive oil, and what Aimee related in her recipe about using a good quality besides being ethically sourced olive oil, it just increased my positive feelings about the recipe.
So if you are as intrigued as I was, do go to her website at www.wallflowergirl.co.uk and have a look around at her recipes, or click on this link to go directly to her lemon drizzle slices recipe (which she says she adapted from a Nigella Lawson recipe).
I can definitely say that the cake went down well, the added bonus is that it is also quite filling which allowed us to continue onto our second class of taiji of the evening after the tea break.