Gluten Free Lemon Cake with Blueberry Frosting

Name: Gluten Free Lemon Cake with Blueberry Frosting
Total time: 45 min
Yield: 10 slices
Ingredients: 3 lemons; 6 eggs; 1 teaspoon heaped of baking powder; ½ teaspoon of bicarbonate of soda; 250 g of ground almonds; 250 g of caster sugar; BLUEBERRY FROSTING; 150 g of butter; 3 ½ cups of icing sugar; ¼ cup of pureed blueberries

User Reviews

4.8

18 reviews

Excellent

Total Time
45 mins
Servings
10 slices
Calories
558 kcal
Course
Dessert
Cuisine
gluten-free

Gluten Free Lemon Cake with Blueberry Frosting

Omar Parker

Report

Adapted from Nigella Lawson's Chocolate Orange Cake from Feast. Note due to cooking the lemons this cake has more of a bitter lemon flavour than the fresh zing of lemon. It's not your traditional sweet lemon cake.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

3 lemons weighing approximately 375g
6 eggs
1 teaspoon heaped of baking powder
½ teaspoon of bicarbonate of soda
250 g of ground almonds
250 g of caster sugar
BLUEBERRY FROSTING
150 g of butter at room temperature
3 ½ cups of icing sugar
¼ cup of pureed blueberries

Add to Shopping List

Instructions

Put the lemons in a saucepan with cold water and bring to the boil before reducing the heat and simmering for 2 hours, or until soft. Drain the water and set aside to cool. When cool, cut the lemons in half and remove any large seeds.
Grease a 20cm springform pan and preheat the oven to 180 Celsius (350 Fahrenheit).
Pulp the lemon in a food processor before adding the eggs, baking powder, bicarbonate of soda, almonds and sugar and processing until you have a smooth batter.
Pour the batter into the springform pan and bake for 45 minutes to 1 hour. Check after 40 minutes to ensure the top is not cooking too much, if so simply cover with foil.
Let the cake cool in the tin before removing.
To make the frosting add the butter to the bowl of a mixer fitted with a paddle attachment and beat until pale and creamy. Reduce the speed to it's lowest setting and gradually add the icing sugar. Finally add the pureed blueberries and mix until combined.
To decorate the cake smooth over a crumb coating and refrigerate until set before smoothing over another layer of the frosting.

Nutrition Information

Show Details

Calories 558kcal (28%) Carbohydrates 76g (25%) Protein 9g (18%) Fat 27g (42%) Saturated Fat 9g (45%) Cholesterol 130mg (43%) Sodium 201mg (8%) Potassium 125mg (4%) Fiber 3g (12%) Sugar 68g (136%) Vitamin A 525IU (11%) Vitamin C 17.6mg (20%) Calcium 97mg (10%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 558 kcal

% Daily Value*

Calories	558kcal	28%
Carbohydrates	76g	25%
Protein	9g	18%
Fat	27g	42%
Saturated Fat	9g	45%
Cholesterol	130mg	43%
Sodium	201mg	8%
Potassium	125mg	3%
Fiber	3g	12%
Sugar	68g	136%
Vitamin A	525IU	11%
Vitamin C	17.6mg	20%
Calcium	97mg	10%
Iron	1.7mg	9%