gluten free lemon cake
 
Prep time
Cook time
Total time
 
A delicious gluten free cake that is easy to make and just delicious to eat.
Author:
Recipe type: baking
Serves: 10
What you'll need
  • 6 eggs
  • 1 cup raw caster sugar
  • 1 lemon, juiced and rind grated (if lemons are small use 2)
  • 200g raw almonds (or almond meal)
  • 1 tsp vanilla essence
Instructions
  1. If you have a thermomix then place the almonds in the bowl. Process for 5-6 seconds on speed 9. Set aside.
  2. Place raw sugar and lemon rind pieces in bowl and process on speed 9 for 10 seconds.
  3. Separate the eggs carefully and add the eggs to your bowl and process for 20 seconds on speed 4. Add in the juice, almonds and the vanilla essence/extract and process for another 10 seconds on speed 5.
  4. **Now you're going to whisk your egg whites until soft peaks form. I do this in the kitchen aid for a couple of minutes. Don't have stiff peaks, keep it nice and soft.
  5. Place the cake mixture in a large bowl and with a spatula or wooden spoon fold in the egg whites in about 3 goes (that's very technical isn't it, if you like technical then you might say additions) but basically you want to gently put the egg whites in gradually.
  6. Pour the cake mix into a lined baking tin and bake in a 160 degree oven for about 45 minutes.
  7. Peel back the paper, don't worry if it's stuck a little and leave to cool. Slice carefully and enjoy. Delicious on it's own or with some ice cream or cream.
  8. If you don't have a thermomix then make sure you have almond meal and caster sugar. Lightly whisk the egg yolks, lemon rind and sugar in a bowl until the mixture is pale and creamy. Then add in the juice, almonds and vanilla essence/extract and combine. Follow from **.
Recipe by Retro Mummy at https://retromummy.com/2013/07/08/gluten-free-lemon-cake/