It’s been a while since I’ve posted up a recipe what with all the travelling and then returning and rolling right back into work again. The other day Mum requested for a cake for her ladies’ bible study group so I figured something light, summery and not too sweet should work nicely for them.
I know how most women are more conscious about what gets past their lips lest they go straight to their hips but of course, moderation is always key. Still, I decided to go the healthier route and make a gluten-free cake for them using almond flour and some lemon zest for a citrusy lift. I studded the cake with some sweet, tart fresh raspberries and sprinkled toasted flaked almonds on top.
The nice thing about this cake is that because the egg whites are whisked to stiff meringues before being folded into the yolk mixture, it is extremely light in texture.
I wasn’t sure how Mum’s friends would take to this seeing that I’d reduced the amount of sugar and to be honest, even for me, it was hardly very sweet at all. But feedback came in and it was a resounding two thumbs up! I actually asked Mum to serve the cake with some honey on the side but apparently, no one touched the honey and the cake was inhaled before Mum even managed a piece for herself! Luckily, I made two mini loaves on the side so Mum could have one for herself, and the other was all mine!!
Gluten Free Raspberry Lemon Cake (Makes 1 8″ Round)
200g Almond Meal
40g Brown Sugar (I think I’ll increase this to 50g next time)
100g Butter, Melted and cooled
Zest of 1 Lemon
125g Fresh Raspberries
25g Toasted Almond Flakes
Preheat your oven on 170°C.
Separate egg whites from egg yolks. Set egg whites aside
Whisk sugar into the egg yolks until the yolks become pale and thick. Then gently fold in melted butter.
Fold almond meal and lemon zest into the mixture.
Whisk egg whites with a pinch of salt until stiff peaks form.
Gradually incorporate the egg white into the first batter in three additions, gently folding it in until everything is nicely combined.
Pour the cake batter into prepared baking tin and stud with raspberries. Top with almond flakes and gently press in to ensure they stick after baking.
Bake for 20 to 30 minutes, or until a knife comes out dry when you stick it in the cake. Leave the cake to cool down before you remove it from the baking tin.
Pretty as a picture and a delight to the palate! This is the perfect summer cake to make and honestly? I’ve never made a cake based on almond meal that turned out quite as light as this. It was unexpected but the delight that came from each bite means that it won’t be long before I see a repeat of this cake again! Perhaps with fresh blueberries or maybe with a tropical twist…