Sunday, March 4, 2007

Lemon cake

There are 3 lemon cake recipes here, I just made the 1st one today. I will have to type notes after I taste it. And they all come from great sources, so pick any one you like..I will give my review later.

This one is from Gluten-Free By the Bay.

3 eggs
1/2 cup almond meal or almond flour (finely ground)
1/2 cup ricotta cheese
1/3 cup unsalted butter, melted
3/4 cup Pamela's Ultimate Baking and Pancake Mix
3/4 cup of sugar
1/2 teaspoon lemon extract
Juice of 1 lemon
1/2 teaspoon lemon zest

Preheat the oven to 350°F. Whisk eggs and sugar. Add almond meal and butter, and stir well. Pulse ricotta in blender or mash by hand, and then add to batter. Stir thoroughly to combine before folding in Pamela's Baking and Pancake Mix. Lastly, add the lemon zest, lemon juice and lemon extract and mix the batter to blend. Grease 8" round cake pan. Pour batter into the cake pan, and bake for 30 minutes. Cool for 10 minutes before slicing and serving warm. Dust with powdered sugar and/or garnish with fruit.

This one is from Gluten Free Goddess.
Almond Yogurt Cake

For this recipe I used blanched almond flour which is slightly softer and more "flour-like" than straight almond meal processed from raw almonds. I've made cakes with both. I thought the blanched almonds worked well in this cake, as the lemon peel imparts a little chewiness.

1 cup blanched almond flour
1/2 cup sweet rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of fine sea salt
1 cup [packed] light brown sugar
5 medium free-range organic eggs
4 oz. light cream cheese [or butter], softened
1/2 cup organic plain yogurt [I use Stonyfield]
2 tablespoons fresh lemon juice
lemon zest [grated peel] from 1 fresh lemon
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line the bottom of a 9-inch Springform or cake pan with buttered parchment paper.

In a bowl whisk together the almond flour, sweet rice flour, baking powder, baking soda, sea salt and sugar.

Beat the eggs in separate large mixing bowl until they are light and foamy. Beat in the cream cheese and yogurt until combined. Add in the lemon juice, lemon zest and vanilla; beat to combine. Add in the flour mixture a bit at a time and beat on medium speed for a minute or two.

Pour the batter into the prepared cake pan. Bake in the center of a pre-heated 350 degree F. oven for about 40 minutes or until a wooden toothpick inserted into the center of the cake emerges clean.

Cool on a wire rack; and release from the pan. Dust with powdered sugar.

And this one is from Lucillian Delights.


3 eggs
2 dl sugar
100 gr ground almond, I used a blender to grind my peeled almonds
75 gr salted butter
125 gr ricotta
1 dl rice flour

-Whisk eggs and sugar for a few minutes and then you add the ground almonds.
-Melt the butter and add that as well.
- Mash the ricotta with a fork before adding it so that it doesn’t get lumpy. When the batter is smooth, it’s time to add the rice flour. Always stirring of course.
- Pour it into a cake tin and bake it in a pre-heated oven (175° centigrades) for about 25-30 minutes.

1 comment:

ByTheBay said...

Yum! Another for your consideration:

Lemon Ricotta-Almond Cake

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