Sunday, 3 April 2016

Gluten Free Lemon, Raspberry and Blackberry Cake

Readers, it’s honestly only by chance that my last two bakes have been gluten free.  The bag of Dove’s Farm Self Raising is at the front of the cupboard and I’ve been keen to see if swapping a standard flour for a gluten free one has made any change to the recipe.  Turns out it doesn’t.  Hats off to the Dove’s Farm lot – your product does work.

Last night we had some friends over for dinner, including one who’s gluten intolerant.  Rather than shying away from anything cake-y we went for it and made it gluten free friendly. 

All in all, this took less than an hour to make from start to finish and an 8x8 size sponge would probably comfortably serve 6 people. This was very much an experimental dish which happened to work, so I’m happy to share it with you all.

Enjoy!
what claire baked uk food blog

 Gluten Free Lemon, Raspberry and Blackberry Cake

Ingredients (serves 6)

175g gluten free self raising flour
175g caster sugar
175g butter
3 medium eggs
Juice and zest of 1 lemon
Handful of raspberries – crushed
200ml whipping cream
3 dessert spoons lemon curd
Raspberries and blackberries to decorate

Method

  1. Preheat the oven to 190c/170c fan/Gas 6
  2. Add the butter, sugar, eggs and flour to a mixing bowl.  Mix using a hand mixer until the cake batter is smooth and well combined.  Grate in the zest of the lemon and add the juice. Mix with a spatula to combine
  3. Wash all soft fruit and set aside.  Choose 10 medium sized raspberries and crush over the bowl containing the batter, so all juice adds to the mix. Once the flesh has broken up, add to the mix and use the spatula to disperse amongst the cake batter.  Transfer to an 8x8in silicone cake pan.
  4. Transfer to the oven and bake for around 20 minutes until golden.  Test using a skewer – if it comes out clean or only with a couple of crumbs, it’s ready.
  5. Leave to cool for around 20 minutes in the pan, so it retains its shape, before transferring to a wire rack to finish cooling.
    Transfer to a wire rack to cool

    Trim the edges to form neat sides

  6. Once cold, slice each of the sides to create a neat edge.  Then, slice in half horizontally to give two pieces of sponge that can be sandwiched together.
    Slice in half horizontally
  7. Meanwhile, add the whipping cream to a bowl and use an electric whisk until it resembles stiff peaks.  Add the lemon curd and mix for another 20 seconds to combine.
  8. Transfer your cake base to a serving plate.  Spread a thin layer of the lemon cream on top of the base sponge and place the second sponge on top.  
  9. Add a layer of the cream to the top and around the sides, to cover the edges.
    Spread lemon cream over top and sides
  10. Finish with a pattern of raspberries and blackberries on the top of the cake.  Transfer to the fridge and store.  Before serving, slice up into equal pieces.



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