Sunday, March 21, 2010
Rustic Gluten-free Lemon Cake
I had a girls' weekend up in Amador County. I was designated driver for my girlfriends so that they could enjoy the wine tasting up there. Afterward we stayed at my BFF's cousin's cabin at Mt. Aukum. He was gonna BBQ for us and told us we didn't have to worry about bringing up any food. But he did request I bring up dessert. He's had some of my Daring Bakers' Challenges and knows that I can bake.
The question was, what to make that would survive hours in the car? And I wanted to use some of the lemons I had on hand. Quick search of the internet and I found a Lemon Yogurt Cake at the Gluten-free Goddess' blog. I did change it up a bit, though. I used sorghum and tapioca flour in place of the rice flour she calls for. Then to top it off, I put a thin layer of my marmalade I made this week.
The finished product was fabulous. It is a very moist, dense cake. That's why I'm calling it 'rustic'. It reminds me of a dense cake you'd find at a Tuscan farmhouse while drinking wine in Italy. And I do mean moist. It probably also helped to retain the moisture because I topped it with marmalade while it was still hot so that the marmalade would melt and be easy to spread evenly.
Rustic GF Lemon Cake
1 cup blanched almond flour
1/4 cup sorghum flour
1/4 cup tapioca flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt
1 cup packed organic light brown sugar
5 medium free-range organic eggs
4 oz. light cream cheese (or butter or vegan margarine), softened
1/2 cup organic plain or lemon yogurt- low fat is fine
2 tablespoons fresh lemon juice
Lemon zest (fine grated peel) from 1 fresh lemon
1 teaspoon bourbon vanilla extract
1/4 cup marmalade
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, sorghum and tapioca flours, 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.
While hot, top with the marmalade and spread it evenly across. Let cool and enjoy.