FLOURLESS LEMON CAKE (GLUTEN FREE) #desserts #holidayrecipe

FLOURLESS LEMON CAKE (GLUTEN FREE) #desserts #holidayrecipe

Fiery, sodden and delightful this Flourless Lemon Cake is anything but difficult to make. Being a normally gluten free lemon cake, this formula is a genuine group pleaser and incredible for evening tea or occasions.

This Flourless Lemon Cake is totally detonating with splendid, fiery lemon enhance. The way that it is additionally sans gluten is an all out mishap because of the way that the principle fixing (beside lemon), almond supper, is normally gluten free.

This formula came about when a partner at work talented me a pack of lemons, crisp off the tree and it's been one of my preferred cakes from that point onward. It has an instense lemon season with a delicate, soggy morsel and in spite of that clamminess, is unimaginably delicate and light.

Also Try Our Recipe : RAW CHOCOLATE CARAMEL SLICE

FLOURLESS LEMON CAKE (GLUTEN FREE) #desserts #holidayrecipe

Ingredients
For the cake:

  • 3/4 cup (150g / 5.3oz) white granulated sugar
  • 115 g (1/2 cup / 1 stick) unsalted butter, softened
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest, not packed (notes)
  • 1 tablespoon lemon juice (notes)
  • 2 ½ cups (250g / 8.8oz) almond meal (almond flour)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

For the icing:

  • 1 ¼ cups (163g / 5.7oz) icing (powdered / confectioners) sugar
  • 6-8 teaspoons lemon juice
  • extra lemon zest

Instructions
FOR THE FLOURLESS LEMON CAKE

  1. Preheat oven to 180C / 350F / 160C fan forced. Grease  and line a 20cm (8 inch) round springform tin with baking paper.
  2. Whisk together the almond meal, baking powder and salt and set aside.
  3. In a medium bowl, whisk the egg whites until soft peak stage and set aside.
  4. Beat the butter and sugar together until light and creamy, then add the yolks and beat well to combine. Add the vanilla, zest and juice and beat until incorporated.
  5. Add the mixed dry ingredients to the butter and egg mixture in 2 parts, and stir gently to combine.
  6. Add 1/3 of the egg whites to the batter and mix through to loosen it. Add the last 2/3 in 2 parts but just fold through gently until all combined. Keep the mixing to a minimum to keep as much air in the mix as possible.
  7. Bake for around 40-45 minutes until golden on top and a toothpick comes out with just a moist crumb or two.
  8. Allow to cool for half an hour before removing the spring form tin. Transfer to a cake plate and allow to cool completely.

FOR THE SIMPLE LEMON ICING

  1. Mix together the icing sugar and half the lemon juice. Slowly add more lemon juice until it gets to the desired consistency, then pour it over the cake.
  2. Notes
  3. Recommended equipment: stand mixer or electric handheld beater, 8 inch round springform tin, silicon spatulas. 
  4. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  5. Not all baking powders are created equal - double check that yours does not contain gluten if you specifically want this to be gluten free.
  6. For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

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Read More Our Recipe : KEY LIME PIE SMOOTHIE (PALEO, KETO, VEGAN)

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