By
Christopher Praizner
Photo: cakesplus.com.au
If you are looking for the best gluten-free cake, you have come to the right spot. Not only you and your family would enjoy this amazing cake but you spare yourself from the discomfort gluten may give you. Who wants to look for another cake when all you need is right here?
Out with gluten-free cake mixes and in with do-it-yourself gluten-free cake recipes like this gluten-free lemon cake. The secret of this lemon cake, though free of gluten, is still moist is mashed potatoes. Additionally, it is not even hard to prepare. It only needs 30 minutes to prepare and 40 minutes to bake. One tip that sure will make a difference. Since you will be using potato in this gluten free cake recipe, it is best if you use a potato riser for mashing the potatoes to make them smooth and silky.
When you are looking for a gluten-free recipe, you need to take note of the type of flour you can only use. There are several gain types that you can actually use. You can use corn, rice, potatoes as well as the one that is derived from cassava, tapioca flour.
Here are the things that you need:
* 1 bar of butter or 200 grams of softened butter
* 200 grams caster sugar
* 250 grams of mashed potatoes
* 175 grams of ground almonds
* 4 tablespoons granulated sugar
* 2 teaspoons baking powder (make sure that it is gluten-free)
* 4 eggs
* Lemons zest (not more than 3 lemons)
* Lemon juice (one lemon)
Here is what you need to do:
1. You need to preheat the oven at either Gas 4 or 1600C. You also need to line and butter a 20-centimeter cake tin.
2. Meanwhile, mix the caster sugar and butter. Beat them until they are light and fluffy. As you are beating them, gradually add the eggs, making sure that you have beaten them one by one before adding them gradually into the butter and sugar mixture.
3. Next, add the almonds, the mashed potatoes the baking powder as well as the lemon zest. Make sure that the mashed potatoes are finely mashed.
4. Pour the mixture into the cake pan. Make sure that the mixture is even and levelled. Bake for 40-45 minutes or it becomes golden brown. One way to determine that the cake is ready to remove from the oven is to insert a toothpick or a skewer in the middle of the cake. If it comes out clean, the cake is already cooked all throughout.
5. Cool the cake in room temperature. Transfer it to the wire rack after 10 minutes.
To make the lemon drizzle:
1. Dissolve the granulated sugar in the lemon juice. Make sure that the sugar has completely dissolved before pouring it on the cake. It is best to use spoon to spread the lemon drizzle over the cake. Make sure that you drizzle the mix down to the sides of the cake. Also, the cake should be completely cooled before slicing. This cake can be divided into 8 slices.
Photo: cakesplus.com.au
If you are looking for the best gluten-free cake, you have come to the right spot. Not only you and your family would enjoy this amazing cake but you spare yourself from the discomfort gluten may give you. Who wants to look for another cake when all you need is right here?
Out with gluten-free cake mixes and in with do-it-yourself gluten-free cake recipes like this gluten-free lemon cake. The secret of this lemon cake, though free of gluten, is still moist is mashed potatoes. Additionally, it is not even hard to prepare. It only needs 30 minutes to prepare and 40 minutes to bake. One tip that sure will make a difference. Since you will be using potato in this gluten free cake recipe, it is best if you use a potato riser for mashing the potatoes to make them smooth and silky.
When you are looking for a gluten-free recipe, you need to take note of the type of flour you can only use. There are several gain types that you can actually use. You can use corn, rice, potatoes as well as the one that is derived from cassava, tapioca flour.
Here are the things that you need:
* 1 bar of butter or 200 grams of softened butter
* 200 grams caster sugar
* 250 grams of mashed potatoes
* 175 grams of ground almonds
* 4 tablespoons granulated sugar
* 2 teaspoons baking powder (make sure that it is gluten-free)
* 4 eggs
* Lemons zest (not more than 3 lemons)
* Lemon juice (one lemon)
Here is what you need to do:
1. You need to preheat the oven at either Gas 4 or 1600C. You also need to line and butter a 20-centimeter cake tin.
2. Meanwhile, mix the caster sugar and butter. Beat them until they are light and fluffy. As you are beating them, gradually add the eggs, making sure that you have beaten them one by one before adding them gradually into the butter and sugar mixture.
3. Next, add the almonds, the mashed potatoes the baking powder as well as the lemon zest. Make sure that the mashed potatoes are finely mashed.
4. Pour the mixture into the cake pan. Make sure that the mixture is even and levelled. Bake for 40-45 minutes or it becomes golden brown. One way to determine that the cake is ready to remove from the oven is to insert a toothpick or a skewer in the middle of the cake. If it comes out clean, the cake is already cooked all throughout.
5. Cool the cake in room temperature. Transfer it to the wire rack after 10 minutes.
To make the lemon drizzle:
1. Dissolve the granulated sugar in the lemon juice. Make sure that the sugar has completely dissolved before pouring it on the cake. It is best to use spoon to spread the lemon drizzle over the cake. Make sure that you drizzle the mix down to the sides of the cake. Also, the cake should be completely cooled before slicing. This cake can be divided into 8 slices.
Learn more about gluten free cake mixes. Stop by Chris Praizner's site where you can find out all about best gluten free cake and what it can do for you.
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http://EzineArticles.com/?expert=Christopher_PraiznerArticle Source: http://EzineArticles.com/7458862
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