Gluten free lemon cakes with fresh cream
As a journalist I have always been taught to KISS… Keep It Simple Sweetie! So for this recipe I have! If you over complicate things you don’t get the results that you want. It has taken me a couple of years to fall in love with gluten free baking. I was always afraid of failing, something which I don’t like to do.
Over the past couple of years I have been playing around with various gluten free flours and binding agents and after some trails I think this is pretty spot on. This is my gluten free lemon cakes with fresh cream.
Makes 12, pre-heat oven to 180 Oc or gas mark 4
For the cake you will need:
200g gluten free self raising flour ( I use doves farm gluten free SR flour)
200g caster sugar
200g butter or baking fat (I use stalk)
3 medium eggs
1.5 tsp xantham
1 tsp vanilla extract/essence
1 lemon juiced and the rind zested
For the lemon drizzle:
25g caster sugar
1 juice of a lemon
For the filling:
300ml double cream
Place 12 muffin cases into a muffin tin.
1. In a bowl cream the sugar and the butter until pale. You will find the easier if you use a hand whisk or an electric mixer.
2. Once the butter and sugar are creamed together add the vanilla and mix. Then add one egg at a time and fully mix in before adding another.
3. Now add the lemon juice and zest and mix.
4. Add the flour and xantham gum and mix until all combined. Don’t over mix. I have found that over mixing makes the flour denser. You should have a lose mixture, slightly loser than a normal cake batter, but not too runny.
5. Using either a desert spoon or an ice cream scoop to fill each muffin case. Place into the oven and cook for approx 20-25 minutes. Your cakes should be a golden in colour and spring back at you when you touch the top of them. You can test to see if they are ready by pricking them with a knife. If the knife comes out clean, they are done.
6. Place the cakes on a cooling rack and prick each cake a few times on the top with either a knife or a fork. This will allow the lemon syrup to soak in much easier later on.
7. Once the cakes are cool, in a small saucepan heat up the lemon juice and sugar. Heat until all the sugar is melted. This should take no more than a few minutes. Remove from the heat and using a teaspoon drizzle the liquid onto all of the cakes. The tops of the cakes will go slightly soggy, but they will crips up again when dry. Leave the cakes to absorb the liquid for about 30 minutes to 1 hour.
8. In a bowl whisk 300ml of double cream. It needs to be thick, but spreadable.
9. Peel the wrapping off the cakes and dispose of. With a sharpe knife cut the cakes in half (so you have a top and a bottom). Then with a knife spread a generous layer of cream on the bottom half and then put on the top. Repeat this for each cake. You can display on a plate or cake board – if you want to make the cakes look extra pretty, dust the cakes with a little icing sugar.