Gluten Free Lemon Cake with Raspberry & Lime Topping
Easy
Pastry chef Tara Gartlan’s Gluten Free Lemon Cake with Raspberry & Lime Topping
PREP IN
20 MIN
COOK IN
45 MIN
SERVE
8-10
Gluten Free Lemon Cake with Raspberry & Lime Topping
Easy
PREP IN
20 MIN
COOK IN
45 MIN
SERVE
8-10
Introduction
Pastry chef Tara Gartlan’s Gluten Free Lemon Cake with Raspberry & Lime Topping
Ingredients
- 180g Salted Butter, room temperature
- 200g Caster Sugar
- 3 Medium Eggs, room temperature
- 2 Lemons, zest & juice
- 130g Ground Almonds
- 6g Baking Powder, gluten free (I used Dove’s)
- 100g Plain Flour, gluten free (I used Dove’s)
- 150g Frozen Raspberries
- 2 tbsp Lime Marmalade ( I used Rose’s Lime Marmalade)
- 50-100g Fresh Raspberries
- To serve: Chantilly cream (optional)
FOR THE CAKE:
FOR THE TOPPING:
Method
- 1. Preheat the oven to 170C Fan oven /190C Electric oven
- 2. Blend all of the cake ingredients together in a food processor, after 30 seconds, scrape down the sides of the food processor and mix again for approx. 15 seconds or until smooth batter is achieved.
- 3. Lightly butter or grease an 8 inch springform sponge tin and line with a circle of parchment paper.
- 4. Fill tin with cake batter and tap lightly on counter top to level out the mixture.
- 5. Bake for 35-45 minutes. Sponge should be evenly golden.
- 6. Remove from oven and run a butter knife around the edge of the sponge and let cool in the tin for 15 minutes before transferring to a cooling rack.
- 7. For the topping:
- 8. Add frozen raspberries and marmalade to a pot and bring it to the boil rapidly on high heat.
- 9. Break up any lumps of marmalade with the back of a spoon or spatula.
- 10. Once marmalade is melted and raspberries are cooked, remove from heat and fold in the fresh raspberries and spoon over the top of the sponge.
- 11. Serve with a side a Chantilly cream.
