Gluten free Pineapple Cake recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
for the cake
170 g (6 oz) 3/4 cup of Dairy free margarine, plus extra for greasing
170 g (6 oz) 3/4 cup of caster (superfine) sugar
Finely grated rind of 1 lemon
3 large free-range eggs, separated
85 g (3 oz) 9 tablespoons of rice flour
75 ml (2 1/2 fl oz) 1/4 cup total combined mixture of the above lemon, juiced and some white rum
85 g (3 oz) 1 cup of ground almonds
1 teaspoon of Gluten free baking powder
170 g (6 oz) 3/4 cup of caster (superfine) sugar
Finely grated rind of 1 lemon
3 large free-range eggs, separated
85 g (3 oz) 9 tablespoons of rice flour
75 ml (2 1/2 fl oz) 1/4 cup total combined mixture of the above lemon, juiced and some white rum
85 g (3 oz) 1 cup of ground almonds
1 teaspoon of Gluten free baking powder
for the syrup and decoration
2 sticks of fresh lemon grass, trimmed of tough outer layer and ends
30 g (1 oz) 2 tablespoons of granulated sugar
Juice of 1 lemon
3 tablespoons of white rum
1 large ripe pineapple, peeled and trimmed, cut into quarters, cored and chopped into slices
Sunflower oil for frying the pineapple
22 cm (8 3/4 inch) non-stick ring mould cake tin, greased
30 g (1 oz) 2 tablespoons of granulated sugar
Juice of 1 lemon
3 tablespoons of white rum
1 large ripe pineapple, peeled and trimmed, cut into quarters, cored and chopped into slices
Sunflower oil for frying the pineapple
22 cm (8 3/4 inch) non-stick ring mould cake tin, greased
method
1. Preheat the oven to 170°C (325°F) Gas mark 3
2. Beat the margarine and caster sugar in a food processor until pale and flurry.
3. Add the finely grated lemon rind to the mixture.
4. Gradually beat in the egg yolks, followed by 2 tablespoons of the flour and the lemon juice and rum mixture.
5. Transfer the mixture to a large bowl and lightly fold in half of the almonds and half the remaining flour.
6. Now fold in the remaining almonds, the last of the flour and the baking powder.
7. Whisk the egg whites until they form firm peaks. Quickly fold the egg whites into the prepared mixture.
8. Spoon the mixture into the tin and bake in the oven for about 50 minutes, or until an inserted skewer comes out clean.
9. Allow the cake to cool slightly, then turn it out onto a wire rack to cool completely.
10. While the cake is baking, slice the lemon grass very finely and place in a pan with the 30 g (1 oz) 2 tablespoons of sugar and 200 ml (7 fl oz) 3/4 cup of water. simmer for 10 minutes over low heat.
11. Increase the heat to high, bring the syrup to the boil for 2 - 3 minutes and then add the lemon juice and the rum.
12. Strain the syrup and discard the lemon grass.
13. Place the cake on a serving plate, prick small holes all over the cake and pour the syrup all over it.
14. Just before serving, fry the pineapple slices in the sunflower oil. (if you use a char-grill pan the slices will have trendy grill marks on them).
15. They should be just softened with a few char marks, pile the hot pineapple into the central hole of the cake and serve immediately.
2. Beat the margarine and caster sugar in a food processor until pale and flurry.
3. Add the finely grated lemon rind to the mixture.
4. Gradually beat in the egg yolks, followed by 2 tablespoons of the flour and the lemon juice and rum mixture.
5. Transfer the mixture to a large bowl and lightly fold in half of the almonds and half the remaining flour.
6. Now fold in the remaining almonds, the last of the flour and the baking powder.
7. Whisk the egg whites until they form firm peaks. Quickly fold the egg whites into the prepared mixture.
8. Spoon the mixture into the tin and bake in the oven for about 50 minutes, or until an inserted skewer comes out clean.
9. Allow the cake to cool slightly, then turn it out onto a wire rack to cool completely.
10. While the cake is baking, slice the lemon grass very finely and place in a pan with the 30 g (1 oz) 2 tablespoons of sugar and 200 ml (7 fl oz) 3/4 cup of water. simmer for 10 minutes over low heat.
11. Increase the heat to high, bring the syrup to the boil for 2 - 3 minutes and then add the lemon juice and the rum.
12. Strain the syrup and discard the lemon grass.
13. Place the cake on a serving plate, prick small holes all over the cake and pour the syrup all over it.
14. Just before serving, fry the pineapple slices in the sunflower oil. (if you use a char-grill pan the slices will have trendy grill marks on them).
15. They should be just softened with a few char marks, pile the hot pineapple into the central hole of the cake and serve immediately.
serving amount
serves 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
