Grain-free, gluten-free lemon cake

paleo | grain free | gluten free

Ingredients cake: makes 12-14 servings

• 250 g butter, room temperature
• 150 g organic cane sugar
• 2 tablespoons viscous honey (e.g. rapeseed honey)
• 2 teaspoons of baking soda
• ¼ tsp salt
• 5 eggs size M*
• 2 teaspoons finely grated lemon zest
• 2 tbsp fresh lemon juice
• 240g Ruut cassava flour
• Lemon Glaze (see recipe below)

Lemon Glaze :

• approx. 80 g granulated organic powdered cane sugar
• 15g melted butter
• 3 tsp fresh lemon juice

See below for paleo option

Before you start, it is best to bring all the ingredients to room temperature

PREPARATION:

Tip :) Only use a kitchen scale for our recipes or to weigh the flour.

1. Preheat the oven to 170°C. In a large mixing bowl, combine the butter and cane sugar. Using a mixer, beat the mixture until light and slightly foamy, about 8-10 minutes. Next, beat in the honey and salt.
2. Then add the eggs one at a time, beating until well combined after each addition. The mixture then appears slightly separated. Now mix in the lemon zest and juice.
3. Finally, add the Ruut cassava flour and baking powder and beat on low until well combined. If necessary, scrape along the edge of the bowl to ensure all the ingredients end up completely in the batter.
4. Grease and flour a 25x11x8 cm cake tin**. Pour the batter into the mold and spread evenly into an even layer.
5. Bake the cake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean and free of any residue.
6. After 35 minutes, look at the cake to check the color. When the top is nicely browned, place a layer of aluminum foil on top of the cake to prevent the cake from getting any darker.
7. Let the cake cool in the tin on a wire rack for 10 minutes. Take the cake out of the tin and let it cool completely on the wire rack.
8. Pour the lemon glaze over the cake and spread into an even layer. The glaze should sit and harden for 20 to 30 minutes before serving.

Tip:

After about 20 minutes, make a cut lengthways in the middle of the cake with a knife (about 1 cm deep) so you get a nicer crust.

Lemon Glaze :

1. In a small bowl, mix together the powdered cane sugar and lemon juice.
2. Stir in the melted butter and add enough icing sugar to form a thick icing.

Tip:

• *Before preparing the batter, allow the eggs to sit at room temperature for 30 minutes. This will allow the eggs to bond better with the butter, resulting in a lump-free batter.
• ** The dough can be baked in different baking pans. The baking time depends on the size of the mold.

*Ingredients for Sugar-Free Paleo Lemon Pie:

• 250 g butter, room temperature
• 335 g viscous honey (e.g. rapeseed honey)
• 2 teaspoons of baking soda
• ¼ tsp salt
• 5 eggs size M*
• 2 teaspoons finely grated lemon zest
• 2 tbsp fresh lemon juice
• 250 g Ruut cassava flour