• Buttermilk & Aniseed Loaf
• Seed Loaf
• Basic Sponge Cake
• Pineapple Upside Cake
• Raisin Bread
• Date Loaf
• Pancakes & Crumpets
• Corn Bread
• Banana Bread
• Carrot Cake
• Daily Bread
• Pan Breads
• Pizza
• Waffles
• Gingerbread
• Fruit Muffins
• Apple Crumble
• Cranberry Quinoa Salad
• Mediterranean Quinoa Salad
• Tangy Gluten Free Lemon Cake
• Crunchies
• Cornbread
• Allergy free Rice Flour Bread
• Yeast-Free Quick Gluten Free Bread
• Here are tips and helpful notes for successful baking with gluten-free flours.

Links

• Disease Free Living
• Friends Who Care
• Meals on Wheels Community Services

Tangy Gluten Free Lemon Cake

Category: Gluten Free Recipes

Preparation

200g butter , softened

200g Nature’s Choice Fructose

4 free-range eggs

75g Nature’s Choice Almond Flour

100g Nature’s Choice Gluten Free Self Raising Flour

250g mashed potatoes

zest 3 lemons

2 tsp Nature’s Choice Baking powder

Drizzle: 5 tbsp Nature’s Choice Fructose juice of 3 lemons

Method

Heat oven to 180°C.

Butter and line a deep, 20cm round cake tin.

Beat the fructose and butter together until light and fluffy, then gradually add the egg, beating after each addition.

Fold in the GF Self Raising Flour, almonds, cold mashed potato, lemon zest and baking powder.

Tip into the tin (or jumbo muffin tins for individual cakes) level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean.

Turn out onto a wire rack after 10 minutes cooling.

Bring the fructose and the lemon juice to the boil and simmer for 2 minutes, then spoon over the top of the cake, letting it drip down the sides.

Let the cake cool completely before slicing.