Gluten Free LemonDrizzleCake is delicious, simple & of course, free from gluten. I have a delicious recipe for a gluten free lemon meringue pie (also dairy free) & also a very tasty gluten free lemon sponge cake (also dairy free
To achieve the beautiful texture and crumb structure I used a mixture of very finely ground cornmeal (polenta), cornflour and white rice flour with a little xanthum gum
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and when life gives you lemons, i guess the most obvious choice is to make a lemondrizzlecake. then grate in the lemon zest, keeping the lemons for the drizzle later on
I am however giving you the recipe for a basic lemon glaze which can be drizzled over. I am not usually a big fan of citrussy desserts or cakes, and so have reduced the lemon content drastically
I love the classic lemondrizzlecake, you can also check out some other drizzlecakes below. To make the drizzle warm the lemon juice, water and add the sugar, wait for it to dissolve and then remove from the heat
Adding the lemon however, takes this cake to a whole new dimension. It starts with a sour bite of raspberry followed by a citrus burst of lemon and finished off with a delicate touch of almond
What better way of using them up than this gluten-free Lemon, Almond & Ricotta Cake. Add the zest & juice of the lemons along with the Ricotta and mix gently but thoroughly
This lovely moist almond cake is flavoured with lemon and lavender flowers from our garden. Mix in the almonds, the lemon zest and juice, and the lavender flowers
Sieve the polenta into the bowl, add the ground almonds and baking powder and stir through. I made this cake for a gluten-intolerant friend of mine who came round for dinner one Sunday
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