Gluten Free Lemon Cake with Raspberry & Lime Topping

Share & Comment

Share on whatsapp
Share on email
Share on pinterest
Share on twitter

Gluten Free Lemon Cake with Raspberry & Lime Topping

Thank you for your rating!

Pastry chef Tara Gartlan’s Gluten Free Lemon Cake with Raspberry & Lime Topping

Ingredients

  • For the cake:
  • 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)
  • For the topping:
  • 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:
  • 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)
  • For the topping:
  • 150g Frozen Raspberries
  • 2 tbsp Lime Marmalade ( I used Rose’s Lime Marmalade)
  • 50-100g Fresh Raspberries
  • To serve: Chantilly cream (optional)

Instructions

  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.
  12. Preheat the oven to 170C Fan oven /190C Electric oven
  13. 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.
  14. Lightly butter or grease an 8 inch springform sponge tin and line with a circle of parchment paper.
  15. Fill tin with cake batter and tap lightly on counter top to level out the mixture.
  16. Bake for 35-45 minutes. Sponge should be evenly golden.
  17. 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.
  18. For the topping:
  19. Add frozen raspberries and marmalade to a pot and bring it to the boil rapidly on high heat.
  20. Break up any lumps of marmalade with the back of a spoon or spatula.
  21. 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.
  22. Serve with a side a Chantilly cream.
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up