Gluten and lactose free lemon almond cake

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After this complicated period since the beginning of the year which unfortunately ended with what we feared (my previous post is quite explicit), I come back with an ultra simple recipe to make. I’m not gluten free or lactose free, considering the butter and flour I usually use! But from time to time, I find it interesting to look into it. I had tasted a similar cake and obviously wanted to make it again at home. The result is amazing and the softness incomparable! A great option when you’re looking for a good recipe for your gluten-free or lactose-free friends, or for yourself to try out new textures.

Recette pour un moule de 18 ou 20cm :

• 120g egg white
• 115g of neutral rapeseed oil (make sure it is suitable for cooking)
• 95g of sugar
• 65g of rice flour
• 50g of water
• 40g almond powder (with or without skin!)
• 15g of lemon juice
• the zest of an untreated organic lemon
• a good pinch of salt
• 1/2 level teaspoon of baking soda

Instructions :

Put all the ingredients in a container (including the 115g of oil). Preparing the dough will take you 2 minutes.

Zest an organic lemon.

 

Add the 50g of water and lemon juice, and of course the almond powder and bicarbonate.

Pour the batter into the pan, in which you will have put a paper cut to the size of the bottom. Lightly grease the inner edge with a little oil or release spray.

Bake for 30 minutes at 150°C on heat, then 15 minutes at 140°C with extra steam function if you have, otherwise by putting boiling water in a tray in the bottom of the oven. Turn out of the oven carefully, then place heat-resistant cling film in direct contact with the cake.

Let cool before eating in small portions!