Lemon and almond cake (and gluten free)

There are many lemon cakes, but this lemon and almond cake is one of the most popular at home. I also prepare it with a quick and simple lemon glaze , which, apart from making it look better in presentation, enhances its lemon flavour even more.

This is a gluten-free cake recipe, as I use almond flour and corn flour, ideal for all those looking for alternatives to wheat cakes.

It is worth highlighting the importance of almond flour in the dough: not only does it contribute to making it a gluten-free cake, but the flavour of the almonds makes it an aromatic cake in itself, with that characteristic flavour of nuts, which combined with the acidity and freshness of the lemon tastes delicious. I hope you'll be encouraged to try it at home! Let me know if it was as popular as it was at home.

Emile Henry tall ceramic mould

Ingredients

• 110 g Corn flour (Maizena)
• 110 g almond flour
• 80 g white sugar
• 50 g brown sugar
• 9 g yeast (gluten-free)
• 50 g mild oil*
• 50 g milk (at room temp.)
• 4 eggs
• Zest of a lemon
• Juice of 1 lemon
• 1 cc ginger
• Butter to grease the mold

*You can replace it totally or partially with La Tourongelle almond oil , to further enhance the almond flavor.

For the frosting:

• Juice of 1 lemon (I added 32 ml)
• 90 g icing sugar

Preparation

1. In a bowl, mix the corn flour, almond flour, white sugar, brown sugar and yeast.
2. Zest the lemon and squeeze out all its juice.
3. In the KitchenAid bowl, beat the eggs on speed 6 until fluffy. Add the oil in a trickle, while continuing to beat.
4. Reduce the speed to 4 and add a few tablespoons of the dry ingredient mixture you prepared in step 1. Once it is well mixed, add the milk in a thin stream.
5. Add the rest of the flour and sugar mixture, stirring constantly.
6. Mix the lemon zest, lemon juice and tablespoon of ginger and add to the dough.
7. Preheat the oven to 170ºC, and prepare the Emile Henry tall ceramic mould , greasing the base and sides with butter. Pour the cake batter into the mould.
8. Once the oven is at room temperature, place the pan in the middle/lower part of the oven. Bake for 50 minutes, or until done using the Nordic Ware cake thermometer .
9. Remove from the oven and let cool on a rack.

Prepare the easy lemon glaze:

For the icing, simply mix the lemon juice with the icing sugar using a whisk and you'll have the icing ready. When the cake has cooled, pour the icing over it. Reserve a little for serving, as guests love to add a little more when they have it on their plate.

Tip! Before pouring the glaze over the cake, prick the cake several times with a toothpick, all over the surface and going into the interior of the cake, so that the lemon glaze will penetrate the cake and enhance its lemon flavor.