From Week 1 of my adventure cooking for 25+ for three weeks and one of my favorite creations so far. Lovely and simple, and not requiring terribly hard to find ingredients (I think if I can find everything at a Food Lion in Virginia Beach, it's accessible). I'm already thinking of variations...
Gluten Free Strawberry-Lemon Cake
Preheat oven to 350, and place rack in the middle of the oven.
Spray or grease regular size bundt pan.
1 cup rice flour
3/4 cup fine ground corn meal (corn flour)
2 tsp. baking powder
1/4 tsp. salt
5 large eggs
1 tsp. vanilla
1 cup sugar
1/4 cup veg oil
1/2 cups quartered strawberries
zest of 1-2 lemons
confectioner's sugar
Juice of four lemons
In a small bowl, whisk together rice flour, corn meal, baking powder, and salt to combine. In a medium size bowl, whip the sugar into the eggs and vanilla until pale yellow (about 5 minutes). Add dry mix to eggs and mix slowly until incorporated. While mixing, add oil in a slow stream and mix till well combined.
Gently fold strawberries and lemon zest into batter, then scrape into greased bundt pan. Bake for 35 minutes or until toothpick test in middle of the ring comes out clean.
While baking, squeeze the juice of four lemons into a small bowl, then add enough confectioner's sugar to make a glaze (but not too thick).
When the cake comes out of the oven, let cool on a rack (in the pan) for about 10 minutes. While it's in the pan, poke several holes all over the crust and drizzle about 1/4 of your glaze over it. When you take the cake out of the pan, invert it and let cool on the rack. As soon as you have it on the rack, poke holes on the top side, and drizzle the remaining glaze over the top of the cake.
Serve with raspberry sorbet and fresh berries.
Gluten Free Strawberry-Lemon Cake
Preheat oven to 350, and place rack in the middle of the oven.
Spray or grease regular size bundt pan.
1 cup rice flour
3/4 cup fine ground corn meal (corn flour)
2 tsp. baking powder
1/4 tsp. salt
5 large eggs
1 tsp. vanilla
1 cup sugar
1/4 cup veg oil
1/2 cups quartered strawberries
zest of 1-2 lemons
confectioner's sugar
Juice of four lemons
In a small bowl, whisk together rice flour, corn meal, baking powder, and salt to combine. In a medium size bowl, whip the sugar into the eggs and vanilla until pale yellow (about 5 minutes). Add dry mix to eggs and mix slowly until incorporated. While mixing, add oil in a slow stream and mix till well combined.
Gently fold strawberries and lemon zest into batter, then scrape into greased bundt pan. Bake for 35 minutes or until toothpick test in middle of the ring comes out clean.
While baking, squeeze the juice of four lemons into a small bowl, then add enough confectioner's sugar to make a glaze (but not too thick).
When the cake comes out of the oven, let cool on a rack (in the pan) for about 10 minutes. While it's in the pan, poke several holes all over the crust and drizzle about 1/4 of your glaze over it. When you take the cake out of the pan, invert it and let cool on the rack. As soon as you have it on the rack, poke holes on the top side, and drizzle the remaining glaze over the top of the cake.
Serve with raspberry sorbet and fresh berries.
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