GF NF
Yield: 1 single-layer cake
Developing this recipe has been a most frustrating process. Until recently, I have done most of my baking without xanthan gum, despite its ubiquity in gluten free baking. I prefer to stick to ingredients that feel familiar (read the same ones as those I used before my coeliac diagnosis, except in the case of glutenous flour) and I convinced myself that extra eggs or other substitutes were sufficient. And they often are, but I have also come to realise that xanthan gum definitely has a place in a gluten free baker’s repertoire and it has been invaluable getting this cake recipe where I want it. I have listed the xanthan gum as optional in the recipe below – the cake will still taste good without it but will be much more crumbly in texture.
I baked this cake in a square tin with a base of about 21 cms by 21 cms. If you need to use a different shape or size tin, just adjust the baking times as needed and keep a close eye on the cake after about 20 to 25 minutes (or once you’ve been able to smell the baking cake for a few minutes) to ensure it bakes properly. The cup measurements are based on a 250 ml cup as equal to 1 cup. To measure the ingredients by cup, use the spoon and level method – spoon the ingredient into the cup until the cup is overflowing and then level off the ingredient with the back of a butter knife or the spoon.
What you need for the cake:
2/3 cup of butter (plus optional extra butter for greasing the tin if preferred)
1 cup of white sugar
4 eggs
1 cup of tapioca starch (divided)
½ cup of cornflour (also called corn starch in some countries)
½ cup of fine brown rice flour
1 tablespoon of baking powder
½ teaspoon of salt
½ teaspoon of xanthan gum (optional)
Zest of two lemons
2 tablespoons of lemon juice
2 tablespoons of mild oil (such as sunflower oil or mild olive oil)
What you need for the icing:
2 tablespoons of fresh lemon juice
1 cup of icing sugar
What do to for the cake:
1. Line the baking tin with baking paper or grease the tin well with extra butter.
2. Cream together the butter and sugar.
3. Add the eggs to the creamed butter and sugar, one at a time. With each egg, also add in a tablespoon of the tapioca starch, and beat the egg and tapioca starch into the butter and sugar thoroughly before adding the next egg and tablespoon of tapioca starch.
4. Sift the remaining tapioca starch, cornflour, brown rice flour, baking powder, salt and xanthan gum (if using) into the bowl and fold into the mixture.
5. Add the lemon zest, lemon juice and oil to the bowl and mix thoroughly into the cake mixture.
6. Leave the cake mixture to rest for about 10 minutes. While the mixture is resting, turn the oven on to 180°C to preheat.
7. Once the cake mixture has rested, spread the mixture evenly across the prepared baking tin and place in the middle of the preheated oven.
8. Bake the cake for about 30 minutes or until done – when done, the top will be a dark golden brown colour, the cake will feel firm and springy when pressed gently and a skewer will come out clean if inserted into the middle of the cake.
9. Once done, remove the cake from the oven and leave to cool in the pan for 10 minutes. After 10 minutes, carefully remove the cake from the pan and leave to finish cooling on a cooling rack.
What to do for the icing:
1. Place the lemon juice in a bowl.
2. Sift the icing sugar into the bowl with the lemon juice.
3. Whisk together the lemon juice and icing sugar until they form a thick but spreadable icing.
4. Once the cake is cool, pour the icing into the middle of the cake and gently spread it to the edge of the top of the cake with the back of a spoon. If you would prefer a thinner icing, add the icing whilst the cake is still slightly warm – if you do this, I recommend putting something below the cooling rack to catch icing drips.
5. Store the cake in an airtight container for a few days or freeze for later use.
6. Enjoy!
Some, Some and Some 