Sunday, 31 May 2015

Gluten and Dairy Free Lemon Rice Cake

Wheat AND dairy free cake - it must be disgusting yes? Well, give this one a go and you will be eating a light, moist and utterly delicious cake that lacks none of the quality of a wheat and dairy packed cake. Amazing. Thanks to Great British Chefs for this one.

Gluten and Dairy Free Lemon Rice Cake

3 large eggs, separated
Half tsp white wine or cider vinegar
100g caster sugar plus and extra tablespoon
A pinch of salt
65ml sunflower oil
The zest of 3 lemons and the juice of 2
110g ground rice or rice flour
Half tsp baking powder

For the topping
150g cream cheese
50g icing sugar
Zest and juice of 1 lemon

1 - Pre-heat the oven to 180C/GM4 or 160C/GM3 for a fan oven. Grease a 21cm loose bottomed cake tin with oil and line.
2 - Whisk the egg whites with a pinch of salt to soft peaks then tip in a tbsp of sugar and whisk to stiff peaks. Whisk in the vinegar and set aside.
3 - In a large bowl, whisk together the egg yolks, lemon zest and juice, oil and remaining sugar. Sift over the ground rice or rice flour and baking powder and thoroughly fold together.
4 - Tip in half of the beaten egg whites and quickly fold together. Tip in the remaining egg whites and gently fold together.
5 - Tip into the prepared cake tin and bake on the middle shelf for 40 minutes or until an inserted skewer comes out clean.
6 - Allow to cool in the tin then remove. Here's the optional bit (as it contains the dairy!) - Beat together the topping ingredients and spread over the top or simply sift over some icing sugar.

2 comments:

Catofstripes said...

Not trying to be difficult but you do know there's dairy in cream cheese don't you :)

David Hall said...

Of course! That's why I put it as an optional topping :o)