GLUTEN-FREE LEMON DRIZZLE CAKE
With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone's amazement it's mash potato!
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
- Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
Nutrition Facts : Calories 514 calories, Fat 36 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.88 milligram of sodium
GLUTEN-FREE LEMON CAKE
A gluten-free version of a lemon/orange cake.
Provided by kpoelzer
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- Blend garbanzo beans, sugar, egg yolks, lemon zest, 1/2 lemon juice, lemon juice concentrate, orange extract, and vanilla extract together in a food processor until smooth. Stir baking powder into bean mixture.
- Whip egg whites together in a bowl using an electric mixer or a whisk until stiff. Fold bean mixture into egg whites. Gently pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool 20 minutes, then carefully run a knife along the bottom of the pan to release cake and turn onto a wire rack to cool completely.
- While cake finishes cooling, heat sugar, margarine, lemon juice concentrate, and lemon juice in a saucepan over medium heat until fully combined, about 2 minutes. Drizzle glaze over cooled cake.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 34.7 g, Cholesterol 65.5 mg, Fat 5.6 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 279.4 mg, Sugar 20.3 g
GLUTEN-FREE MINI LEMON LAVA CAKES
This light, lemony cake is filled with a liquid white chocolate center. A special technique helps both to lighten the rice flour and make it bond without gluten. Dad's a celiac, and this is one of his favorite cake recipes.
Provided by FutureVizions
Categories Dessert
Time 45m
Yield 12 cakes, 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F, and grease and line 12 cups of a muffin pan.
- In a bowl, mix flour, guar gum and half of baking powder. Cover with thin layer of milk and let sit until absorbed.
- Add remaining baking powder and mix well. Sift flour.
- In another bowl, mix butter, remaining milk and sugars until well blended.
- Add lemon juice, vanilla and almond extracts, and whisk in egg substitute.
- Whisk in flour mixture, and beat until smooth.
- Divide the batter among the 12 muffin cups, then gently press 1 tablespoon white chocolate chips into the center of each. Chill in freezer while you prepare the frosting.
- Add lemon juice, extracts and sugars to Crisco. Beat until smooth and creamy.
- Add whipping cream, and beat until thick and smooth. Chill in freezer while you bake the cakes.
- Bake cakes 30-35 minutes, until they rise and appear crusty. A toothpick inserted in the center should come away with a thick batter attached.
- Immediately remove cakes from pan and place on cooling rack. Allow to cool 5 minutes.
- Spread frosting over cakes, and garnish with half a lemon slice.
Nutrition Facts : Calories 426.1, Fat 7.9, SaturatedFat 4, Cholesterol 6.4, Sodium 237.5, Carbohydrate 85.8, Fiber 0.8, Sugar 70.5, Protein 4.6
LEMON LAYER CAKE (GLUTEN FREE)
Published in Gourmet magazine, November 2005. Use Recipe #208712 for the brown-rice flour mix. "If any cake could be called refreshing, this would be the one. Rich but light, it loses absolutely nothing from the absence of white flour."
Provided by swissms
Categories Dessert
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Make cake layers:.
- Put oven rack in middle position and preheat oven to 350°F Brush cake pans with canola oil. Line bottoms of two 9-inch round cake pans with a round of parchment or wax paper, then oil paper.
- Whisk together flour mix, salt, baking powder, and xanthan gum until combined well. Stir together milk, canola oil (1 cup), vanilla, and zest in another bowl.
- Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined.
- Divide batter evenly between cake pans, smoothing tops, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 35 to 40 minutes.
- Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of 1 cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with second layer. Peel off paper and cool layers completely.
- Make curd:.
- Whisk together zest, lemon juice, sugar, yolks, a pinch of salt, and guar gum in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 5 minutes. Whisk in extract. Immediately pour curd into a bowl, then cover surface with wax paper and chill until cold, about 30 minutes.
- Make frosting:.
- Beat butter with an electric mixer at high speed until light and fluffy, about 1 minute. Reduce speed to low and add confectioners sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes.
- Frost cake:.
- Halve each cake layer horizontally using a long serrated knife. Spread bottom half of each cake layer with half of lemon curd, then top with remaining cake layers to form two sandwiched cakes. Put 1 sandwiched cake on a cake stand or platter and spread a heaping 1/2 cup frosting over top, then cover with remaining sandwiched cake. Frost top and sides of cake with remaining frosting.
- Cooks' notes:.
- Cake layers can be made (but not halved) 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature.
- Lemon curd can be chilled up to 3 days.
- Cake can be completely assembled and frosted 4 hours ahead and kept at room temperature, or 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.
Nutrition Facts : Calories 1193.3, Fat 62.7, SaturatedFat 22.5, Cholesterol 264.9, Sodium 343.2, Carbohydrate 153.4, Fiber 2.5, Sugar 111.9, Protein 9.1
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- Preheat the oven to 325 degrees F and generously grease a bundt cake pan with cooking spray or butter.
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- Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
- Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
- Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
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Reviews 165Calories 581 per servingCategory Desserts
- For the cake: Preheat oven to 350°F (180°C). Position rack in center of oven. Oil two 9-inch cake pans and dust with flour; set aside.
- Add flour, salt, baking powder, dairy-free milk, lemon extract, and lemon zest; beat at medium speed for one minute.
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Ratings 33Category DessertCuisine AmericanTotal Time 40 mins
- Line either one 9x13 pan or two 9 inch round pans or three 6 inch round pans with parchment paper just on the bottom. It helps to lightly oil the bottom then put the prepared parchment paper in so it sticks easily. Set aside.
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