A gluten-free cake which can be adapted with any filling.
Serves 8
For the cake:
1 1/2 cup ground almonds
1 1/2 cup wholemeal rice flour
3 eggs
250 g butter
3/4 cup brown sugar
zest and juice of 1 lemon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
For the filling:
750 g mascarpone cheese
2/3 cup heavy cream
50 g confectioners sugar
juice of 1 lemon
any kind of fruit (I used mixed berries)
- preheat the oven to 350F (180oC / gas 4)
- butter and line 10-11 inch round cake pan (springform is great)
- beat the butter and sugar in a food processor until pale and fluffy (about 5 minutes)
- beat in the egg yolks one by one, add the lemon zest and juice
- stir in the rice flour, baking powder, baking soda, salt and add the ground almonds
- in a separate bowl, whisk the egg whites until stiff and gently fold them into the cake mixture
- put the batter into the tin and bake for 50 - 60 minutes until set and golden
- let the cake cool down in the tin for 10 minutes, then remove from the pan and leave it on a rack and rest for an hour
- whisk all the filling ingredients together until combined (retain a little bit of fruit to use as garnish as well as having some in the filling)
- When the cake has cooled, cut it into two even layers and place one layer on your serving plate or cake stand.
- Spread the mascarpone filling on top of the first layer, retaining some for the top and sides of the cake if you desire. You could also just use it all in the middle.
- Place the second layer on top. If you retained more filling you can frost the top and side of the cake too.
- garnish with remaining fruit.
- Allow to rest for at least 1 hour in the refrigerator before serving.
