Perth-based culinary expert Teresa Cutter has generously shared a spectacular lemon cake recipe from her acclaimed cookbook, Feel Good Baking. This beautiful creation promises to be a centrepiece for any gathering, combining vibrant flavour with health-conscious ingredients.
A Showstopping Gluten-Free Creation
The featured cake is described as super-moist, gluten-free, and not overly sweet, making it a versatile choice for everything from afternoon tea to a celebratory dessert. Cutter suggests enjoying a slice with a glass of prosecco or a refreshing iced lemonade. The recipe, published by Simon & Schuster, uses almond meal as its base, ensuring it is naturally free from gluten.
The Complete Recipe Details
The cake itself requires simple, wholesome ingredients. You will need 300g (3 cups) of almond meal, 125ml (½ cup) of honey, and four large free-range eggs. The fresh zest and juice of two lemons provide the signature citrus zing, while extra virgin olive oil contributes to the moist texture.
For those wanting to elevate the cake, Cutter provides recipes for a light cream cheese frosting and a homemade lemon curd. The frosting, made with cream cheese, Greek yoghurt, and a touch of raw honey, is noted for its creamy texture and gut-healthy probiotics. The accompanying lemon curd recipe yields two cups and uses eggs, raw sugar, lemon juice, and butter.
Step-by-Step Baking Instructions
To create this masterpiece, start by preheating your oven to 160C fan-forced and lining a 20cm round cake tin. The method is straightforward: combine all the cake ingredients in a bowl, mix well, and bake for 40-45 minutes. Once cooled, the cake can be served plain or transformed into a layered dessert by cutting it in half and sandwiching it with the frosting and lemon curd.
Cutter includes a valuable tip for an even more impressive presentation: double the recipe to make two cakes and stack them with the frosting and curd in the middle. The complete recipe and many more can be found in her book, Feel Good Baking, which is available for $55.
