Cake baking is not my passion, but eating cake is! This gluten-free cake is not too difficult to make, even when baking is not your jam. It also makes a great presentation and tastes fabulous.
You need not only serve it as a dessert, but it is also delicious for breakfast or brunch along with a hot cup of coffee. Since there is fruit on it, we feel quite comfortable telling you to eat it in the morning if you crave something a little sweet.
Citrus
2 oranges, thinly sliced
1 grapefruit, thinly sliced
1 lemon, thinly sliced
1 oz. butter
2 Tbsp sugar
Line a 10-inch round cake pan with parchment paper.
Simmer the citrus slices in boiling water for 2 - 3 minutes, drain well on paper towels
Brush the melted butter over the lined baking pan, sprinkle with sugar, and arrange the slices on top.
Cake
1⅔ cups gluten-free flour 1:1 blend
¾ cup almond flour
½ tsp xanthan gum
3 tsp baking powder
1 cup granulated sugar
1 pinch of salt
2 sticks unsalted butter, room temperature
3 lemons, zested
4 large eggs, room temperature
½ cup whole milk, room temperature
2 tsp vanilla extract
6 Tbsp lemon juice, freshly squeezed
Preheat the oven to 355 ºF
In a large bowl, sift together the gluten-free flour, almond flour, xanthan gum, baking powder, sugar, salt, and stir to combine.
Add the butter and, using a stand mixer with the paddle attachment or a hand mixer, work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs.
In a medium-size bowl, whisk together the lemon zest, eggs, milk, vanilla, and lemon juice.
In the bowl of the mixer, add the dry ingredients and the liquid ingredients, pouring one-third of each at a time while mixing until the ingredients are combined without lumps.
Gently pour the cake mixture over the prepared citrus slices in the cake pan, smooth out the top, and bake for about 45 - 60 minutes or until risen, golden brown on top, and an inserted toothpick comes out clean.
Cool the cake in the cake pan. Once cool, place a cake plate or platter over the top of the cake and carefully turn the cake pan and plate over to invert the cake onto the plate. Viola, it is ready to eat!
Just Salt It, and enjoy!
