Gluten free lemon cake

I just fell in love with this one! Easily done since lemons are top of my shopping list, always!

noname-4

The creator of this cake is Paris based chef Dounia Silem .

I did play around with the sugar content a little, making it 25% less and mixing in some coconut sugar. Unavoidable;)

DSC_0259

For one cake you need:

120g rice flour (white or whole grain)

You can of course make this a “normal” cake with gluten by using wheat or spelt…wholegrain is always a good idea but do as you please:)

70g Polenta

1 tsp baking powder

2 untreated lemons (you decide how lemony you want your cake, add one, leave one…)

100g sugar (of your choice, I used the biological unrefined one)

50g coconut sugar (you can stick with the same you used before, making that 150g in total OR go for 150g of coconut sugar, my choice!!)

3 organic eggs

a pinch of sea salt

95g almond cream (I had to use another cream & added a tsp of vanilla)

65g olive oil (a mild one, a strong olive oil will get bitter & I don’t want my lemon cake to actually taste of olives)

1 tbsp Amaretto (I used Grand Marnier)

In my recipe the distinct almond flavor got a little lost since I did make do with what I had and didn’t go out to buy a whole bottle of Amaretto just to put a splash into this dough.

You can totally let the booze aside (I have tried & liked that too), feel free to change and adapt to your kitchen cupboards.

DSC_0257

Start by zesting the lemons and mixing that zest with the sugar. Add the eggs and beat sugar & eggs together until slightly white. (This depends also on the sugar you’re using, the coconut sugar keeps the mixture from whitening).

Mix in the cream and Amaretto. Add the flour & baking powder.

Next is the polenta and finally the olive oil.

Always mix well after adding a new ingredient.

Fill the dough into a greased baking dish or a silicon one.

Preheat the oven at 150° and bake for about an hour. The low temperature will keep the dough from baking on top but staying too moist inside. It’s quiet a laid back approach to cake making.

Use a cake tester or a knife to check if the inside is done. A clean knife indicates a cake that’s done. Any “liquid” dough left on the knife…wait & add a few minutes to the baking time…

You could replace the lemon zest by another citrus fruit and maybe choose a matching alcohol to use.

Eat well!

Advertisements

2 thoughts on “Gluten free lemon cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s