Almond and lemon Gluten Free cake

Who would like a piece of lemon cake with a cup of tea?

When I lived in France, my best friend used to make me the most delicious lemon cake I have ever tried so I wanted to review the French basic recipe to make it healthier!!

I have reviewed the French basic lemon cake recipe to make a Gluten Free lemon cake.

I have used brown rice flour and corn flour instead of wheat flour. I have also reduced the quantity of sugar and used coconut sugar instead of table sugar (white refined sugar).  One of the main reason I like using coconut sugar is because its manufacturing process is more natural than the one used to make white refined sugar. I usually replace the white sugar with honey, but I just wanted to change, so feel free to use honey if you don't have coconut sugar. 

And as I have considerably reduced the quantity, this cake is definitely healthier that the traditional version!! 

 Ingredients

3 large eggs

70g brown rice flour

30g corn flour

70g coconut sugar

50ml coconut oil

70g almond flour

90 ml lemon juice (2 lemons)

1 tsp aluminium free baking powder

Method

• Preheat the oven to 180˚C.

• Grease and flour your cake tin. Set aside.

• In a large mixing bowl, whisk the eggs with the coconut sugar

• Melt the coconut oil in a small saucepan. Let it cool for few minutes and then add it to the egg mixture.

• Then add the rice and corn flours, the baking powder and the almond meal to the batter, stirring until well blended.

• Press the lemons to make 90 ml of juice. Keep the lemon peel to make the zests: Glide the blade of a vegetable peeler over the lemons with enough pressure to remove the zests. Avoid the white parts as it is bitter.

• Add the lemon juice and zests to the batter.

• Pour the batter into prepared pan.

• Bake it for 30-35 minutes or until a knife comes out clean

• Remove from the oven and let it cool for 5-10 minutes before serving it on a plate.