This cake was inspired by the Rasberry Lemon Almond Cake here but has been changed so much it deserved its own recipe page.
This version uses oil instead of butter, and is as always Grain-free, Gluten-free. The citrus zest gives it a fabulous aroma, and like all of my cakes, has no technique required: chuck it all in a bowl and mix it really well, throw it in the oven. It needs a decent cooking time, so test it after 20 minutes and give it longer if it still feels a bit too “soft”
Ingredients & Method
100g oil of choice, use a mild flavoured one.
1 cup brown or rapadurra sugar
1 tsp vanilla essence
3 eggs
1 tablespoon milk (I use goats milk) with a splash of vinegar (I use white wine or apple cider vinegar)
Grated zest of 1 orange and 1 lemon
Combine all these ingredients and blend in your food processor/thermomix or mix well until well beaten. Then throw in:
Heaped 1/3 cup almond meal
Heaped 1/3 cup amaranth flour
1/3 cup quinoa flour
1/3 cup potato flour (a sparse cup)
1/3 cup tapioca flour/starch (a sparse cup)
2 tsp cream of tarter
1 tsp bi-carb/baking soda
Blend well, I do 30 seconds at speed 6 in my thermomix or do 1 minute in your food processor, or mix really well by hand. If you are mixing by hand, sift the flours (everything except for the almond meal) first. If you are using a food processor or thermomix, I find you don’t need to as the machine mixes it for you.
Pour into a greased, lined tin. I use a deep sided slice tin. Then I spinkle roughly 1/2 cup of frozen mixed berries evenly over the top.
Bake for about 25 minutes in moderate oven (about 170 deg cel) until nice and brown (cooking time will vary depending on your oven). The amaranth flour gives this cake a great texture.