Gluten-free lemon and honey cake

Gluten-free lemon and honey cake

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Gluten-free lemon and honey cake

The ingredient of Gluten-free lemon and honey cake

  1. four lemons
  2. 60g butter, chopped
  3. 1/2 cup honey, plus extra to serve
  4. 3 eggs
  5. 1 teaspoon vanilla bean paste
  6. 1/three cup greater virgin olive oil
  7. 1 tablespoon gluten-loose baking powder
  8. 1 1/2 cups almond meal
  9. 1/2 cup desiccated coconut
  10. 1 tablespoon chopped pistachio kernels, toasted
  11. Mascarpone, to serve

The instruction how to make Gluten-free lemon and honey cake

  1. Place 2 lemons in a medium saucepan. Cover with water. Bring to the boil. Reduce heat to medium-low. Simmer for 1 hour 30 minutes or until very soft. Drain. Cool to room temperature.
  2. Meanwhile, thinly slice ultimate lemons.
  3. Preheat oven to 180C/160C fan-compelled. Grease and line a 6cm-deep, 20cm spherical cake pan.
  4. Place butter and a pair of tablespoons honey in a small saucepan over medium heat. Cook, stirring, until melted and easy. Bring to a simmer. Pour over base of prepared pan. Arrange lemon slices in base of pan, slightly overlapping.
  5. Coarsely chop cooked lemon, disposing of and discarding seeds. Place chopped lemon in a meals processor. Process until pulpy. Add eggs, ultimate honey, vanilla and oil. Process until nicely combined. Add baking powder, almond meal and coconut. Process until just mixed.
  6. Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out easy. Cool cake in pan for 15 minutes. Turn out onto a twine rack to cool.
  7. Drizzle cake with more honey. Sprinkle with pistachios. Serve with mascarpone.

Nutritions of Gluten-free lemon and honey cake

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