Lemon Reverse Cake

This is a version of a pineapple upside down cake - use pineapple if you wish. But the reversing the cake reminds us how our world was turned upside down in Persia, the lemons are the sourness of Vashti when she has a rival and the brown sugar or honey if you wish is the sweetness of Esther

110g (4oz) rice flour
50 g (2oz) corn flour (starch)
2 tsp g/f baking powder
150g (6oz) butter or vegetarian margarine
75g (3oz) soft brown sugar
3 eggs
Vegetable oil or butter, for greasing
4 tsp soft brown sugar
1 lemon cut into thin slices

In a large mixing bowl, or if you are feeling lazy an electric mixer, beat the butter and sugar together then sift in the flours and baking powder. Add the eggs, one at a time to avoid curdling.

Take a 15cm (6inch) round cake tin and line with paper or cake liner. Grease with the butter, and sprinkle the soft brown sugar over this. Place the lemon slices on top of the sugar. Pour over the cake batter and then put in a preheated oven, 205ºC , 400ºF, Gas Mark 6 for 25-30 minutes, or until the cake is cooked. Turn out onto a plate -

Gluten Free Lemon Reverse Cake