This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
When using non-wheat flours, cooks have to up the ante on flavorings. Here, the lemon extract in the original recipe is enhanced with fresh lemon zest, vanilla and some salt.
In a food processor, using the chopping blade, whir together:
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
grated zest of 1 lemon
Add and whir it some more until smooth:
1 stick butter
1/2 cup full fat cream cheese (use half of an 8 ounce package)
1 teaspoon lemon extract (we used a lemon extract with a base of sunflower oil)
1 teaspoon vanilla extract (or less if using Authentic Foods powdered vanilla)
1 teaspoon baking powder
Add one at a time and whir until smooth:
5 large eggs
Lastly, add 2 cups of almond meal, and keep mixing until smooth and combined. Scrape down the sides as necessary to make sure everything is mixed together.
Grease and line a 9″ spring-form pan with parchment paper, then grease the paper. Pour the mixture immediately into the prepared pan. The batter will have the consistency of thick pancake batter. Bake at 350 degrees for 55-60 minutes. The cake will not rise a great deal. Let cool for ten minutes in the pan, then remove from the pan and cool completely on a rack.
If you use a bundt pan, you may find that this is a challenging cake to remove from the pan.
Make sure all your ingredients, including the cream cheese, are gluten free!
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