I really love bread. There, I said it. I think the hardest diet for me would be to cut out carbohydrates, since, let’s be honest — they are the best. Bread, cake, crackers, even fruit, all have carbs. But in an effort to be slightly healthier (and I have been reading a lot about the rise of gluten allergies and intolerance in recent years), A. and I have been trying to cut back a little on our gluten intake. This cake (another one found on Pinterest! I guess I’m kind of obsessed) was an effort to make one of my favorite desserts (lemon bundt cake) a little bit better for you. It’s not exactly low in fat, but there’s no gluten, so it’s a nice one if you have friends who are gluten intolerant.
To be honest, I had kind of a hard time with this recipe — perhaps because I am still learning the ins and outs of baking without regular flour. But I thought I would post it anyways to see if any of you have some different ideas on how to make it better — or if you have had more luck with certain kinds of gluten-free flours. I think if I make it again, I would use almond flour rather than ground almonds, cut back on the cornmeal, and maybe use some marzipan to make it just a tad sweeter. I think I would also cut back on the lemon zest and use it only in the cake itself, rather than the glaze and the syrup — for me it just made the glaze a little too bitter. Let me know if you make it and how it turns out!
Lemon Cornmeal Bundt Cake (only slightly adapted from topwithcinnamon.com)
2 1/3 cups (5 oz) ground almonds
1/2 cup (2.7 oz) coarse cornmeal
2/3 cup (2.7 oz) fine cornmeal
1 tsp baking powder
1/4 tsp salt
1 cup (8 oz) unsalted butter
1 cup (8 oz) sugar
juice and zest of 3 lemons
zest and juice of 1 lemon
1/2 cup sugar
1 cup powdered sugar
2-3 tablespoons lemon juice
Preheat your oven to 300 degrees F . Generously butter and flour (I used Cup4Cup flour to keep it gluten-free) a bundt pan.
In a medium bowl, stir together the first 5 ingredients and set aside.
Cream the butter and sugar together in a large bowl. Add in the eggs and stir until combined.
Put the lemon juice, lemon zest and dry ingredients into the large bowl. Mix well.
Spoon the batter into the prepared pan and bake for 60 – 70 minutes, depending on the size of tin, until springy to the touch and golden brown around the edges. Let the cake sit for 15 minutes in their tins before turning it out onto a wire rack placed over newspaper.
For the Syrup:
About 10 minutes before the cakes are done, simmer the lemon juice and zest with the sugar in a small saucepan until it reduces down to a thick syrup. Use a long skewer to poke holes all over the surface of the warm cake. Brush the warm syrup all over the cakes with a pastry brush.
For the icing:
Put the powdered sugar into a small bowl and add lemon juice little by little, stirring between additions, until you get a pourable consistency (you may also add some water if you run out of lemon juice). Spoon the icing over the cooled cakes and leave to set.
Store the cakes wrapped in cling-film or in an airtight container in the fridge (this is the type of cake that gets better the next day).