The gluten-free cake with lemon curd is a delicious dessert to enjoy both at breakfast and snack time. Soft and creamy inside, it can also be served as a dessert after a meal. Normal flour and lactose-free or plant-based products can also be used. Try it with strawberries, raspberries, or juicy yellow peaches.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
Ingredients
- 1 3/4 cups flour (schaer universal mix)
- 3 eggs
- 1/3 cup sugar
- 1/4 cup vegetable oil
- 3/4 cup whipping cream (vegetable)
- 1 tbsp baking powder (gluten-free)
- 1 lemon
- 3/4 cup lemon curd
- 2/3 cup blueberries
Tools
- 1 Bowl
- 1 Cake Pan
- 1 Mixer
- 1 Sieve
- 1 Spatula
- 1 Grater
Steps
Break the eggs into a bowl and beat them with a mixer at maximum speed or in a stand mixer with sugar and lemon zest.
When the mixture is fluffy, reduce the speed of the electric mixer and gradually add the oil, then the cream, and finally the lemon juice.
Add the flour with the previously sifted baking powder and mix well, always stirring with the mixer but at minimum speed.
Pour half of the batter into a previously oiled 9-inch pan.
Add half of the lemon curd with a teaspoon, without spreading.
Add the washed and dried blueberries or other fruit and cover with the remaining batter.
Decorate the top of the cake with drops of lemon curd.
Bake for 45 minutes at 350°F in a preheated static oven.
Remove from the oven and let it cool well.
Unmold and decorate with powdered sugar.
WARNING: consult the Associazione Italiana Celiachia guide and read the ingredients carefully to ensure they are gluten-free.
Advice
It keeps for 3 days in a cool place.
FAQ
Can I make it with regular flour?
Yes, just replace the gluten-free flour with 2 1/2 cups of all-purpose flour.
Which vegetable oil can I use?
You can use sunflower, corn, or rice oil.
Can I make the dessert lactose-free?
Yes, you can replace the cream with lactose-free or plant-based rice, soy, or oat cream. For the lemon curd, use margarine or lactose-free butter instead of regular butter.
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