[Food] GF Lemon/Orange Cake
Sep. 10th, 2010 05:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
marshtideIt 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!)
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!)
no subject
Date: 2010-09-14 06:48 am (UTC)...*really wants lemon cake rightnow*
no subject
Date: 2010-09-14 06:05 pm (UTC)no subject
Date: 2010-09-14 06:07 pm (UTC)