When we announced that this, moist, classic butter cake was gluten-free, all eyebrows were raised. The gluten 'tolerants' amongst us couldn't tell the difference and everyone asked for seconds.
It has a lovely dense texture and buttery flavour, cuts beautifully and is perfect with a cuppa. The addition of lemon zest gives it a bit of a lift but you can leave it out in deference to the classic version if you fancy.
We’ve iced it with a simple lemon icing but the sky’s the limit here.
We haven’t tested this theory yet but think it will make an excellent base for the likes of lamingtons if baked in a flat tin.
Rosie
BUTTERCAKE WITH LEMON ICING
Cake
200 gm unsalted butter at room temperature
200 gm caster sugar
5 eggs, separated
1 lemon, zested
60 mls lemon juice
15 mls apple cider vinegar
1 teaspoon pure vanilla extract
250 gm Revenge Gluten-free Almond Plain Flour Mix (see below)
2 teaspoons Gluten-free baking powder
1 pinch salt
Preheat oven to 170°. Line a loaf or 20cm cake tin with baking paper, grease and g-f flour it.
Cream butter and sugar together until light and fluffy, add egg yolks one at a time until thoroughly combined. Add lemon zest and juice, vinegar and vanilla extract and mix to combine.
Whisk together the g-f flour, baking powder and salt to combine then fold into the butter mixture. Set aside.
Whisk the egg whites until medium peaks form and gently fold into the cake mixture.
Transfer to the prepared cake tin and bake for 35-45 minutes. Check after 25 minutes to ensure the top is not browning too much. Cover with a piece of foil if necessary.
Icing
240 gm pure icing sugar
1 lemon, juice only, strained
Sift icing sugar into a bowl and stir in enough lemon juice to make a thickish glaze. Ice the cake reserving a few tablespoons of the icing for a simple decoration if desired.
REVENGE GLUTEN-FREE ALMOND PLAIN FLOUR MIX
280 gm almond meal
210 gm besan flour
280 gm fine white rice flour
175 gm corn flour
Mix up a batch and store in the fridge.