Lemon cake, sweetened with maple, gluten-free, dairy-free, with crushed raspberries in Normand
The abundance of raspberries in my garden just keeps coming!
I wanted another easy recipe to enjoy them. So here it is!
This cake is gluten-free, dairy-free, and can easily become ketogenic. Super super simple to make, it is also super super soft!
To your whips!!
1 1/3 cup (144g) almond flour
1/4 cup (45g) coral lentil flour or coconut flour
2 tbsp. baking powder (baking powder)
1/3 cup (100 g) maple sugar, or monk fruit sugar for a ketogenic version (you can use maple syrup, but you will need to reduce the amount of liquid a little. Ex. : add 1/4 cup of soy cream)
6 tbsp. 1 tbsp neutral oil (sunflower, grapeseed, avocado, etc.)
2 tbsp. lemon juice
Zest of a lemon
1/3 cup soy cream (I use the Belsoy brand)
For the cake...
Preheat the oven to 350F (180C).
In a bowl, using a whisk, combine the flours, baking powder and sugar.
Add remaining ingredients. Whisk again to combine everything.
Pour into a round cake pan (about 30 cm in diameter) or a square Pyrex pan, oiled and floured (with the red lentil flour).
Bake for about 30 minutes, until the cake is lightly golden and a toothpick comes out clean.
Serve with crushed raspberries à Normand
Crushed raspberries in Normand
Mix, really to taste and according to the desired quantity, raspberries and maple sugar in a bowl. Mash the raspberries well with a fork.
If you like hot-cold contrasts, you can heat it a little in the microwave before serving it on the cake.