Gluten-free Lemon Cake with Raspberries
This gluten-free cake has the look of a good cake, the crumb of a good cake, and an impressive mouthfeel. It contains a lot of ground almonds so there is an almond flavour in it that is the perfect setting for a generous layer of lemon curd, and it’s made with mashed potatoes (from yellow boiling potatoes). Also, there’s no xanthan gum, which means it has a better taste and texture.
Servings: 12 slices
Calories: 427kcal
Ingredients
Lemon curd ingredients
- 100 grams granulated sugar
- 84 mL fresh lemon juice freshly squeezed
- 4 large egg yolk(s)
- 72 grams unsalted butter cut into pieces
Gluten-free lemon cake ingredients
- 150 grams unsalted butter
- 200 grams granulated sugar
- 3 lemons zested
- 4 large egg(s)
- 5 mL pure vanilla extract
- 175 grams ground almonds
- 75 grams sorghum flour
- 250 grams mashed potato packed cup, made from about 400 g yellow potatoes that were peeled, boiled, passed through a ricer and then cooled to room temperature
- 10 mL baking powder
Garnish
- 2 pints fresh raspberries
Instructions
For the lemon curd
- Have a bowl ready with a strainer over top to strain the curd right away at the end of this recipe.
- Combine half the sugar with the lemon juice in a saucepan. Begin to heat it on medium–high heat.
- Meanwhile, beat the yolks with the rest of the sugar til they have lightened in colour.
- When the lemon juice is steamy and just about boiling, dump it onto the light yolk mixture, and whisk to combine to temper the eggs.
- Pour the lemon egg mixture into the saucepan and continue heating, whisking constantly, until it comes to a boil. Boil for 1 minute, whisking non-stop.
- Turn the heat off, and add the butter a piece at a time while still whisking.
- When all the butter is added, strain the mixture into the prepared bowl. Cover with cling film so that it touches the entire surface of the curd.
- Refrigerate overnight.
To make the cake
- Preheat the oven to 350ºF (175 °C). Butter and flour (I used millet flour) a 8-inch (20 cm) springform pan, then line the bottom with a round of parchment. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar with the lemon zest until it is light and fluffy,
- Add the eggs, one at a time, scraping down the sides of the bowl as needed and beating well between each addition.
- Add the vanilla and the ground almonds and beat the mixture again, scraping down as needed.
- Add the sorghum flour, beat again, then finish the cake batter by adding the mashed potatoes and baking powder. Continue mixing in the stand mixer until the batter is well mixed.
- Pour the cake batter into the prepared pan and bake for about 65 minutes until the cake feels firm and a cake tester inserted into the middle comes out clean.
- Let cool 10 minutes before unmolding onto a wire rack to cool completely.
To assemble the cake
- Peel off the parchment lining from the cake and set it on a cake stand.
- Top with a generous amount of lemon curd (half at least, if not all!) smoothing it over top, and then garnish with fresh raspberries.
Nutrition
Calories: 427kcal
