Gluten Free Raspberry Lemon Cake Food

GLUTEN-FREE RASPBERRY AND LEMON LOAF CAKE RECIPE (LOW FODMAP, DAIRY-FREE/VEGAN OPTION)

Steps:

• Preheat the oven to about 160C Fan / 180C and line a 2lb loaf tin with non-stick baking paper.
• Cream together your butter and sugar until pale, light and fluffy.
• Gradually add the eggs a little at a time, beating thoroughly throughout - at this point also add your lemon zest and juice.
• Fold in your gluten free flour, xanthan gum and baking powder a little at a time. Alternate this with the yoghurt until both the yoghurt and gluten free flour are fully combined.
• Coat your raspberries for the cake in a little flour (no more than a tbsp is needed).
• Spoon in about a third of the cake mix into the loaf tin followed by half the raspberries.
• Spoon another third of the cake mix on top, followed by the rest of the raspberries. Then add your remaining cake mix.
• Bake for about 50-55 minutes (or up to 65 minutes sometimes), make sure you check it is fully cooked with a skewer as it sometimes take a little longer (I also like to cover the top with foil if the cake looks to be browning too quickly).
• Allow to cool in the loaf tin for about 15 minutes before leaving to completely cool on a cooling rack.
• Next up make your icing. Mix your icing sugar with lemon juice until silky smooth and little thick - not runny or watery! Start with a tbsp of lemon juice and then gradually add more as you feel necessary, until your get a fairly thick but smooth glace icing.
• Take a tbsp or two of the icing and place it in a separate bowl. Add a drop of pink or red food colouring to the small bowl to create a pink coloured icing.
• Place your white icing all over the cooled cake, it can dribble a little over the edges but it shouldn't be running off. It is does, or it goes see through, you have made it too thin and should've had less liquid (or added more icing sugar to thicken it).
• With a small spoon, add some of the pink icing on top of the white icing and using a skewer, feather it / swirl it around to create a pattern. Allow the icing to completely set.
• Finish with fresh raspberries on top.
• It's now ready to slice, enjoy!

LEMON RASPBERRY CAKE {GLUTEN-FREE}

Steps:

• Pre-heat the oven to 180°C/160°C/gas mark 4 and line and grease a 2 x 8 inch round cake tins.
• Whisk the egg whites until stiff in a very clean bowl and set aside.
• Beat the sugar with the lemon zest and butter until light and fluffy.
• Add the eggs one at a time, mixing well between additions.
• Add the vanilla extract.
• Whisk together the flour, almonds, baking powder and salt in a separate bowl then beat into the rest of the ingredients.
• Finally fold in the egg whites.
• Divide the cake mixture between the two tins.
• Sprinkle the extra tablespoon of gluten-free flour over the raspberries and shake the bowl until the raspberries are well coated in the flour.
• Drop 75g of raspberries into each tin, smoothing the cake batter over the top.
• Bake for 50 minutes or until an inserted toothpick comes out clean.
• Remove the cakes from the oven, leave in their tins for 5 minutes before inserting them out onto cooling racks.
• Brush 2 tablespoons of limoncello liberally over the top surface of the cakes.

GLUTEN-FREE LEMON AND RASPBERRY LOAF CAKE

Steps:

• Preheat the oven to 175°C (350°F). Line a loaf pan with parchment paper.
• Cream the butter and sugar until fluffy. Mix in the lemon juice, lemon zest, and eggs.
• Stir in the flour, baking powder, salt, and milk until the batter is mixed. Gently fold in the raspberries.
• Pour batter into prepared pan. Bake for about one hour. The top should be golden brown and spring back when you touch it.
• Let cool.
• To Decorate: Mix the cream cheese with 1tbsp of milk. Spread over the cooled loaf and top with fresh raspberries
• Slice and enjoy! :)

LUSCIOUS LEMON & RASPBERRY SANDWICH

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm non-stick round sandwich tins with baking parchment. Beat 250ml of the yogurt with the oil and eggs. In a large bowl, mix the sugar, flour, polenta, xanthan gum and baking powder until well blended. Pour the yogurt into the flour mixture and stir well. Fold in half the raspberries, then divide the mixture equally between the tins. Level and bake for 25-30 mins until firm and cooked all the way through when an inserted skewer comes out clean. Cover with foil after 20 mins if the top is getting too brown. Cool in the tins.
• Whip the cream until just holding its shape, then stir in the remaining lemon yogurt, trying not to knock out any air. Use to sandwich cakes together, with the remaining raspberries scattered inside.
• Stir the icing sugar, lemon zest and juice together to make a runny icing. Drizzle over the cake and leave in a cool place to set before serving. Will keep in the fridge for 2 days, return to room temperature before serving.