[Food] GF Lemon/Orange Cake

[marshtide]

It would be an understatement to say that I'm glad to see the weekend. Wow. Anyway.

I don't eat gluten. Bread is difficult. On the other hand, cake can still be glorious, just not exactly the same as the regular sort. I don't eat it often anyway, but it's good to know that it can be had if needed. And this weekend we've got a friend of Val's dropping by, so it's called for!

My dad's wife sent me this recipe and I love it to bits (all in UK measurements because I haven't bothered to convert it):

GF Lemon/Orange cake

2 medium oranges or 3 lemons*
3 large eggs
9 oz caster sugar (can use less**)
1 teaspoon GF baking powder***
9.5 oz ground almonds

Scrub fruit, put in saucepan and cover with water. Simmer for 1 hour, with 2 - 3 water changes. Halve the fruit, remove pips and stick all of the fruit in a mixer. Mix the eggs and sugar. Add baking powder and almonds. Add the fruit puree and mix well. Pour into grease-paper lined cake tin (7inch). Bake at 180C/350F/gas mark 4 for about an hour. Allow to cool.

Topping:
2 0z caster sugar****
9 oz mascarpone
can add grated rind/juice of lime/lemon*****


* I usually make this cake with 4 lemons, actually, but everyone in this house is some kind of citrus fruit enthusiast, so that may not be to the taste of all. I made it with oranges once and it didn't turn out very well, but I think I just needed nicer oranges.
** I definitely use less. Maybe an ounce or two less, actually.
*** I have discovered: baking powder is not the same everywhere! This should be obvious, because nothing is, but I was still vaguely surprised. In some countries it's basically always gluten-free. In the UK it isn't, but there are special brands available.
**** I use less sugar here as well. maybe 1oz? I'm not sure. I made it with 2 oz once and it was way too sweet for me. I've got a low tolerance for sweetness, though.
***** it's amazing with lime in. use all the rind and all the juice of one lime. Or more. Did I mention we like citrus here?


(OK, I have a completely ulterior motive for posting this. I keep forgetting where I've put the recipe. I'm afraid one day I'll just lose it. Steps are being taken!)

Comments

[kake]

Heh, when you said "UK measurements" I was expecting grams! I think I might have to make this one this weekend, though I need to check how many lemons I have.

[marshtide]

Hah, I guess it would be now, you're right! Though I think almost all the UK cookbooks I have list both oz and g still - they may just be getting a bit old though. I'm only just beginning to learn to think about cooking in g instead of oz myself... my brain is really confused about systems of measurement.

[pulchritude]

lol, it's interesting how much time I'm willing to spend to scrape the skin off pork tongue, yet having to halve the fruit in this recipe makes me go 'too much work -___-'. 3:

[marshtide]

*g* there are definitely things I'm willing to go to way more effort for than others!

[chairman_wow]

Oh man, I love lemons, I am totally making this sometime. (And eating it all by myself because I'm the only citrus enthusiast here. >_>)

[marshtide]

It's pretty filling, so it might take a while by yourself. But it's tasty.

[crystal]

I cannot believe you're not giving me pictures of lemon cake.

...*really wants lemon cake rightnow*

[marshtide]

I know, I'm an evil evil person for not indulging your food-fetish. ♥ But really! There are people who photograph their food but I don't think I'm one of those people.

[crystal]

it's okay. I suppose my imagination is probably just as good anyway XD

[brigid]

So you cook the fruit in its skin in the water, then you cut the fruit in half, remove the pips, and... scoop out the fruit flesh? Or put the halves skins and all in the mixer?

Can you zest off the, er, zest before you cook the fruits, if you do all lemons?

[marshtide]

You cook the fruit whole, take out the seeds and then put everything else in the mixer. I wouldn't zest them, I don't think... they might well just come apart in the water if the outer peel was gone.