LEMON RASPBERRY CAKE {GLUTEN-FREE}
Gluten-Free Lemon Raspberry Cake is a wonderfully indulgent cake for a special occasion. The very lemony sponge is made from ground almonds and plain gluten-free flour so it is incrediblyaccessible for novice gluten-free bakers. Fresh raspberries are baked into the sponge but also fill the cake along with a lemony mascarpone cream.
Provided by Georgina Hartley
Categories Cake
Number Of Ingredients 19
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.
Nutrition Facts : Calories 480 kcal, Carbohydrate 39 g, Protein 7 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 125 mg, Sodium 117 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving
GLUTEN-FREE RASPBERRY AND LEMON LOAF CAKE RECIPE (LOW FODMAP, DAIRY-FREE/VEGAN OPTION)
Gluten-free raspberry and lemon loaf cake recipe - SUPER easy to make and you'd never know it was gf! Simple to make dairy-free, vegan or low FODMAP too.
Provided by Bex
Time 1h10m
Number Of Ingredients 14
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!
Nutrition Facts : ServingSize 1 g, Calories 262 kcal, Carbohydrate 46 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 43 mg, Sodium 135 mg, Fiber 2 g, Sugar 30 g, UnsaturatedFat 3 g
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! :)
GLUTEN-FREE RASPBERRY LEMON CAKE
Healthy raspberry lemon cake made with tart lemon juice, Greek yogurt, rings of sweet raspberries and no refined sugar! This elegant cake is the perfect balance of sweet and tart. A fancy dessert with no guilt!
Provided by Megan Olson
Categories Raspberry Desserts
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch round cake pan with cooking spray.
- Sift gluten-free baking flour, baking powder, baking soda, and sea salt together in a bowl until well combined.
- Combine honey, almond milk, Greek yogurt, egg whites, lemon juice, coconut oil, and lemon extract in a large bowl. Stir to combine until no lumps remain. Gently stir in the flour mixture until batter is just combined.
- Pour batter into the prepared cake pan. Scatter raspberries over batter, gently pressing so they stay in place.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool cake in the pan, about 20 minutes. Invert onto a serving plate. Sprinkle lemon zest on top.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 35 g, Cholesterol 1.4 mg, Fat 3.2 g, Fiber 3.9 g, Protein 3.4 g, SaturatedFat 1.8 g, Sodium 273.5 mg, Sugar 20.2 g
LUSCIOUS LEMON & RASPBERRY SANDWICH
Lemon curd yogurt gives this gluten-free sponge cake a lovely light texture. It's filled with cream and berries and topped with a drizzle icing
Provided by Sara Buenfeld
Categories Dessert
Time 55m
Yield Cuts into 8-10 slices
Number Of Ingredients 12
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.
Nutrition Facts : Calories 577 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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