Ingredients
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Dry ingredients:
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120 g of Corn mealFine corn grits
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150 g of Sugar white
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65 g of Almond flour
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60 g of Brown rice flourOr millet flour, or a mixture
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60 g of Tapioca starch
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2 tsp. of Baking powder
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5 g of Psyllium husk
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2 tbsp. of Lemon zestzest of 2 lemons
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Wet ingredients:
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4 Egg(s)
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50 ml of Lemon juice
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70 g of Extra Virgin olive oil
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80 g of Coconut oilTo melt and cool it down
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Syrup:
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60 ml of Lemon juice
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40 g of Sugar white
Directions
This cake is a real wonder – a sunny Italian delight! Here’s the gluten-free variation that closely resembles the classic version and is absolutely stunning. The cake turns out a vibrant yellow, sweet and tangy, with a noticeable lemon flavor and aroma, moist and crumbly. It’s just perfect! I definitely suggest giving it a try!
Just a few tips:
- You will need three lemons for the cake.
- Corn grits should be fine, but don’t use instant polenta—just regular corn grits.
- Let the cake rest for a few hours before serving.
- The recipe is for a 24-cm baking pan.
Bon Appétit!
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Steps
1
Done
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Preheat the oven to 180 degrees Celsius. |
2
Done
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In a large bowl, mix the eggs, lemon zest and sugar until you have a white, creamy mixture almost 3 times its volume. It should take about 5 minutes with the mixer on high speed. Once the mixture is ready, add the melted and cooled coconut butter, olive oil and lemon juice and mix until smooth. |
3
Done
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Mix together the remaining dry ingredients in a separate bowl until well combined. Add them to the egg mixture and give them a gentle stir with a spoon. This will create an airy, liquid batter. Pour the batter into a baking pan and bake for about 50 minutes at 180 degrees Celsius. Once the top is golden brown, cover the cake top with baking paper or tin foil and continue baking until done. |
4
Done
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Once the cake is nearly done, combine the lemon juice and sugar in a small saucepan. Heat the mixture while stirring continuously. Once the sugar has fully dissolved, remove it from the heat right away. |
5
Done
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Take the ready cake out of the oven, pierce in many places with a toothpick (to better soak it) and immediately, while still hot, pour the hot lemon syrup over the top of the cake, spreading it evenly. Let the cake cool almost completely in the pan, then remove from the pan and place on a wire rack to cool completely. Serve the cake when it's completely cooled, or for even better flavor, let it soak for a few hours. If you bake the cake in the evening, it will be even more delicious in the morning. |