A repeat of last week's succulent lemon cake, but replacing the 50g of plain flour with 4 dessertspoons of gluten-free flour, one spoonful added after each egg is beaten into the batter. The mix may curdle very slightly, but don't add extra flour - gluten flour requires more moisture than wheat flour. I also replaced the almond extract with the same amount of lemon extract, for the extra citrus hit.

Leaving the cake for two days, wrapped in foil and out of sight, was a true test of my restraint but worth the frustration. Once revealed, the crumb was meltingly soft and moist with a rounded hit of lemon; sweet yet sharp and refreshing.

The cake keeps superbly well for at least *counts fingers* 4 days, and probably a little longer.