Crossed Grain

18 WWW.COELIAC.ORG.UK ABI’S LEMON DRIZZLE CAKE This cake is Abi’s favourite lunchbox treat and now she’s shared her recipe with us in her own words, it can be yours too! She finds it much nicer than shop bought cakes, which are a bit too crumbly for lunch boxes… Ingredients • 200g (7oz) unsalted butter, softened • 200g (7oz) caster sugar • 1 tsp lemon juice • zest of one lemon • 4 medium eggs • 140g (5oz) gluten free plain flour* • 85g (3oz) ground almonds • 2 tsp xanthan gum • 2 tsp gluten free baking powder* For the drizzle • 200g (7oz) icing sugar • 2-3 tbsp of lemon juice • lemon curd Method 1 Preheat the oven to 190°C/375°F/ Gas Mark 5. Grease two round sandwich tins and line the bases with grease proof paper. Cream the butter, sugar and 1 tsp of lemon juice in the bowl until the mixture looks fluffy 2 Next, slowly beat in the eggs one at a time, then fold in the flour, xanthan gum and baking powder, and mix well. Add the lemon zest too, then divide the mixture into the tins. Then put it into the oven and bake for 20 minutes 3 Once the cake is out, thinly spread the lemon curd onto the top of the second cake. Make the glaze icing by putting the icing sugar and 2-3 tbsp of lemon juice together to make a gloopy mixture to pour onto the cake. Before the icing is put on make holes in the cake using a knife for the icing to trickle down. Finally, sit down and enjoy the tantalising taste of the lemon drizzle cake! Enjoy! ABI Abi was very little when she was diagnosed – just 2½ years old. Within two weeks of going gluten free she went from pale and tired all the time to lively and full of energy, like she is today! Her diagnosis also helped her gran to realise that she might have coeliac disease too. Abi, who’s now 8 years old, did a very creative presentation about her condition to the whole of Key Stage 2 at her school. She explained how she would know if she’d eaten gluten, and got people in the audience to come up and be the villi whilst two friends threw balls which represented the food: “Other people had to catch the balls and take in all of the food but when I threw a big football, which was playing the part of gluten, all the villi fell down and they didn’t catch the balls. This helped people understand what goes on in my body when I eat gluten,” says Abi. Now that people at school know more about coeliac disease, Abi feels a bit more relaxed eating her gluten free food which is what the Young Champions pack is all about. *Check our Food and Drink Information for suitable products.