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    Almond and lemon Gluten Free cake

    August 26, 2017

    |

    Nadege Raymond

    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.

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    Nadège Raymond

    Health and Nutrition coach

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    Hunters Hill, NSW 2110

    Australia

    © 2016 by Nadège Raymond

    nadegehealthcoaching@gmail.com

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