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!!
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
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.