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Home Glutenvrije amandelcake met citroen en bosvruchten

Gluten-free Dessert Baking Vegetarian Summer Lemon

Baking gluten-free doesn't have to mean sacrificing flavour or texture. This almond cake is naturally gluten-free, packed with flavour and has a wonderfully moist crumb thanks to the almond flour and fresh lemon zest. Garnish with mixed berries for a festive touch that's super easy to put together. Whether you eat gluten-free or not, you'll want to make this recipe again and again.

Recipe

Gluten-free almond cake with lemon and mixed berries

A gluten-free almond cake with a bright lemon flavour and juicy mixed berries. Easy to make, beautiful to serve and so tasty that nobody will notice the difference.

Course	Dessert
Kitchen	European
Servings	8 people

Preparation time

Preparation time	15 min
Time in oven	40 min
Stiffen up min.	10 min
Total	65 min

Equipment

22 cm round cake tin
Parchment paper
Mixing bowl
Hand mixer or stand mixer
Zester
Sieve
Spatula
Wire rack

Ingredients

3 eggs (at room temperature)
150 g fine granulated sugar
100 g butter
Zest and juice of 1 organic lemon
250 g almond flour (finely ground)
1 tsp gluten-free baking powder
150 g mixed berries (fresh or thawed), plus extra for garnish
1 tbsp powdered sugar (for dusting)

How do you make a gluten-free almond cake with lemon and mixed berries?

Preheat the oven to 170°C (top and bottom heat). Line a 22 cm round cake tin with parchment paper and lightly grease the sides with a little butter or baking spray.
Beat the eggs together with the sugar in a large mixing bowl using a hand mixer or stand mixer on high speed until the mixture is light and airy. This takes about 4 to 5 minutes.
Melt the butter over low heat or in the microwave and let it cool slightly. Add the melted butter, the lemon juice and the lemon zest to the egg mixture and mix briefly.
Sift the almond flour and the baking powder over the bowl and fold everything together gently but thoroughly. Make sure there are no dry lumps left.
Pour the batter into the prepared cake tin and smooth the top. Scatter half of the mixed berries evenly over the surface.
Bake the cake in the middle of the oven for 35 to 40 minutes until done. The cake is ready when the top is golden brown and a skewer comes out clean.
Let the cake cool in the tin for 10 minutes, then carefully remove it and cool completely on a wire rack.
Just before serving, dust with powdered sugar and arrange the remaining fresh mixed berries over the cake. Cut into even slices and enjoy.

Cooking mode Prevents your screen from going to sleep

A good cake tin really makes a difference with this recipe. Choose a tin with a sturdy non-stick coating and even heat distribution so your cake bakes evenly and releases cleanly. That's the kind of smart investment you'll enjoy for years.

This cake is just as delicious the next day, maybe even better. Store it covered at room temperature or in the fridge and take it out half an hour before serving. Lovely with a scoop of vanilla ice cream or a dollop of whipped cream.

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