{"id":3587,"date":"2014-06-18T08:02:56","date_gmt":"2014-06-18T12:02:56","guid":{"rendered":"https:\/\/bakeschool.com\/?p=3587"},"modified":"2023-03-22T12:45:33","modified_gmt":"2023-03-22T16:45:33","slug":"gluten-free-lemon-cake-with-raspberries-youll-never-guess-the-secret-ingredient","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/gluten-free-lemon-cake-with-raspberries-youll-never-guess-the-secret-ingredient\/","title":{"rendered":"Gluten-free lemon cake with raspberries"},"content":{"rendered":"\n

Learn how to make this gluten-free lemon cake recipe from plain mashed potatoes, ground almonds, and sorghum flour. The cooled cake is topped with homemade lemon curd and fresh raspberries for a festive cake that celebrates spring and summer.<\/p>\n\n\n

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My favourite cake combination might be cake with lemon curd<\/a> and berries. It's not hard to make the components, and I've learned over the years that it's best kept simple:\u00a0a single cake layer topped with a thick layer of lemon curd and a scattering of berries. And you can serve this with more lemon curd on the side for those who can't get enough of it, which is basically everyone.<\/p>\n\n\n

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I urge you to make your own lemon curd because the stuff in the jars just isn't right. In fact, the jarred commercial lemon curds are downright awful if you ask me. They taste artificial and they are often an odd translucent fluorescent yellow colour. Homemade is best in this case!<\/p>\n\n\n

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Special equipment<\/h2>\n\n\n\n

This cake is impressive because of its height. I baked it in a tall 8-inch springform pan<\/a>, but you can also put it in a regular 9-inch cake pan and it will work just as well, if not better. The baking is a little faster in a 9-inch cake pan, (taking about 45\u201350 minutes, instead of over an hour).<\/p>\n\n\n\n

To bake this cake, use an 8-inch springform pan and take the time to properly prepare the springform pan for baking<\/a>. Butter the pan all over and dust it with flour. Line the bottom with parchment paper so that you can get the cake off the springform bottom easily.<\/p>\n\n\n

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I do not lead a gluten-free lifestyle, but I find it interesting to bake gluten-free. If nothing else, it's a challenge, and I think baking with different flours and starch sources is really exciting.<\/p>\n\n\n

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I've baked with chestnut flour to make gluten-free cranberry chestnut financiers<\/a>, rice flour to make gluten-free pistachio financiers<\/a>, and a combination of gluten-free whole grain flours to make this gluten-free raspberry cake<\/a>. <\/p>\n\n\n

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This gluten-free cake has the look of a good cake, the crumb of a good cake, and an impressive mouthfeel. It contains a lot of ground almonds so there is an almond flavour in it that is the perfect setting for a generous layer of lemon curd, and it's made with mashed potatoes (from yellow boiling potatoes). And there's no xanthan gum, which is a bonus for me. For now, I'm sharing with you this recipe, but if you the process for developing a gluten-free cake<\/a>, you can find\u00a0the process of how I got to this final recipe for a gluten-free mashed potato cake.<\/p>\n\n\n

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\ud83d\udcd6 Recipe<\/h2>
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Gluten-free Lemon Cake with Raspberries<\/h2>\n
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Author<\/span>Author : <\/span>Janice Lawandi<\/a><\/span><\/div>\n
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This gluten-free cake has the look of a good cake, the crumb of a good cake, and an impressive mouthfeel. It contains a lot of ground almonds so there is an almond flavour in it that is the perfect setting for a generous layer of lemon curd, and it\u2019s made with mashed potatoes (from yellow boiling potatoes). Also, there\u2019s no xanthan gum, which means it has a better taste and texture.<\/span><\/div>\n
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