Monday, March 14, 2011

Have Your Cake and Eat It Too

Today, I came home from work craving cake. I didn't want any crumbly-fall-apart or, even worse, brick-like nasty gluten-free / dairy-free wannabe cake either. I wanted the real deal. So, I was on a mission.

Here is my recipe for Lemon Olive Oil Cake.

Preheat your oven to 350°F.

Gather and thoroughly mix the following dry ingredients together in a mixing bowl:
- 1/2 cup finely ground corn flour (make sure that it's not cornmeal)
- 1/2 cup ground (blanched) almonds
- 1 cup white rice flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
-  zest of one medium sized lemon

Next, add the following wet ingredients:
- 3 large eggs
- 1/3 cup olive oil
- 4 teaspoons honey

Combine all of the ingredients together.

Note: Have greased baking pan ready (greased with olive oil).

Squeeze the juice of one medium-sized lemon into the mixture and give it a quick whisk.

Quickly pour the cake batter into the greased baking pan.

Bake the whole thing in the oven for approximately 35 minutes. (Be sure to use a toothpick to check if the center of the cake is dry.)

While still warm, flip the cake over onto a plate.

I ain't messing around. This cake is 'real' cake. It slices beautifully and has a wonderful crumb. The subtle flavours of lemon and olive oil will leave you wanting another piece.

Now, this is gluten-free / dairy-free done right!

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