Celebrity chef Teresa Cutter has shared her recipe for a gluten-free lemon cake that promises to be super-moist and not too sweet, making it suitable for any occasion. The cake can be served plain as a tea cake or dressed up with cream cheese frosting and lemon curd.
To make the cake, preheat the oven to 160°C fan-forced and line a 20cm round cake tin with baking paper. Combine almond meal, honey, baking powder, salt, eggs, olive oil, lemon zest and juice, and vanilla in a bowl, mixing well. Pour the batter into the prepared tin and bake for 40-45 minutes until cooked through. Allow the cake to cool completely before serving or assembling.
For a layered version, cut the cooled cake in half and sandwich with frosting and lemon curd. The frosting is made by combining all ingredients until smooth and creamy, then spreading lavishly over the cake. The lemon curd involves whisking eggs, sugar, cornflour, and lemon juice, then heating gently until thickened, adding butter piece by piece, and straining before refrigerating for at least 4-6 hours.
Cutter notes that for the cake pictured, she doubled the recipe and made two cakes, sandwiching them together with the frosting and lemon curd. The low-sugar frosting delivers a creamy texture with added probiotics for gut health and can be flavored with matcha powder, cocoa powder, or smashed raspberries.
