Gluten-free raspberry lemon cake with quark cream

| gluten-free | dairy-free if desired

Delicious recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients for the gluten-free raspberry lemon cake

A rectangular pan approx. 24 x 24 cm, or a small springform pan

• 80 g Ruut cassava flour
• 35 g millet flour
• 35 g gluten-free oat flour
• 50 g ground almonds
• 120 g sugar
• 2 tsp baking powder
• 1 tsp psyllium husk powder
• 1 pinch of salt
• 170 g soft butter
• grated zest of one organic lemon
• 3 eggs, size M
• 150 ml oat milk
• 1 tbsp lemon juice
• 170 g frozen raspberries

For the topping (can be replaced with vegan alternatives if desired):

• 150 g plain cream cheese
• 220 g low-fat quark
• 10 ml oat milk
• 15 g sugar
• juice of 1/2 lemon
• a few raspberries

Ruut cassava flour

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Baking a gluten-free lemon cake with raspberries

Tip :) Always use a kitchen scale for our recipe and for weighing the ingredients such as the flour.

1. Mix the cassava flour, millet flour, oat flour, ground almonds, sugar, baking powder, psyllium husk and salt in a bowl.
2. Knead the butter into the flour mixture by hand to form crumbs.
3. Whisk the lemon juice, oat milk and eggs in a separate bowl.
4. Add the wet ingredients to the dry ingredients while stirring and keep stirring until a smooth batter forms.
5. Pour half of the batter into a cake pan approx. 24 x 24 cm (or a small springform pan approx. 24 cm in diameter) and spread half of the frozen raspberries on top. Spread the second half of the batter over it and scatter the remaining raspberries on top.
6. Bake the cake in a preheated oven at 180 °C (top and bottom heat) for approx. 30 minutes until golden brown. Let it cool in the pan on a wire rack.

Topping

1. Mix all the ingredients except the berries with a hand mixer until there are no more lumps.
2. Spread the sweet quark cream over the cold cake and decorate with raspberries.
3. Best served straight away. However, with the cream it also keeps, covered, for 1 day in the fridge.

Tips:

• Instead of millet flour, you can also use teff flour or sorghum flour.
• Instead of oat flour, you can also use buckwheat flour.
• When replacing the flours, make sure you use protein-rich flours. That's the only way to get a result similar to that with the original flours.