You will need a square baking tin measuring 20 cm x 20 cm with raised sides. Cut a square of baking paper larger than the tin, which will sit inside the baking tin with the edges sticking up. This will enable you to pull out the cake from the tin later. Oil or grease the tin, then put the paper in the tin, pushing so it sticks to the sides and bottom.
For the cake
1 cup sunflower seeds, ground
2 tsp cream of tartar mixed in a cup with 1 tsp bicarbonate of soda (or 1.5 tsp gluten free, aluminium free baking powder, if you have it)
½ cup arrowroot
½ tsp xanthan gum (optional)
4 tsp FOS/stevia mix
Zest of 3 lemons
1½ TBSP sunflower or unrefined sesame oil
½ cup water
2 eggs, beaten
4 TBSP veg glycerine
For the lemon syrup (to pour over when the cake comes out of the oven)
Juice of the above 3 lemons
6 tsp FOS/stevia mix
6 TBSP veg glycerine
1. Pre-heat the oven to 190 C/375 F/Gas mark 5.
2. In a large bowl, mix all the dry cake ingredients. Add the wet cake ingredients and stir until just mixed.
3. Pour the mixture into the prepared baking tin.
4. Bake in the oven for 30-40 mins (check before then – ovens vary). When done, the top of should be springy to the touch and you should be able to insert a skewer and remove it with no cake mixture attached.
5. When done, remove the cake from the oven and place still in the tin on a cooling rack.
6. Score the top of the cake with a knife twice in each direction, to mark out 9 squares (but don’t cut right through).
7. Prick the top of the cake many times with a skewer, but don’t push the skewer right through the cake to the bottom of the tin (if you do, the syrup will run out of the bottom of the cake, rather than staying inside, which is what you want).
8. Mix the syrup ingredients and pour all the syrup over the top of the cake. It will look like there is too much syrup to be absorbed, but it will sink in.
9. Leave the cake to cool completely in the tin.
10. Remove the cake from the tin by taking hold of the baking paper sticking out of the tin and lifting the cake out.
11. Cut right through the cake along the scored lines, lift each square off the paper and store in the fridge or freeze them in individual portions.
12. If desperate, you can heat these gently in the oven from frozen in about 20 mins.
Recipe originally posted by by Helen UK