This is absolutely one of the best cake I’ve ever baked. It’s soft, delicate, tasty but best of all it’s 100% gluten free. It took me less than 20 minutes to prepare it and about 25 to cook it. So let’s go straight to the ingredients list so you as well can get yourself a moment to stop and truly enjoy an explosion of flavors in your mouth.
3/4 cup Almond flour
Half cup of Greek white yogurt
1 big spoon of lemon juice and zest
Cinnamon to taste
Pinch of salt
Pinch of baking soda
Tip of a tsp of powdered vanilla
1 big tbs Honey/Maple Syrup
Preheat oven to 175′ C (350 F)
Separate the 3 yolks and start beating egg whites until a thick foam forms.
In a separate bowl mix the yolks with yogurt, cinnamon, vanilla, baking soda, honey, lemon juice and zest.
Slowly add the <a href="http:// “>almond flour and mix well. Then add the foamy egg whites and mix until you reach a smooth consistence. Add red berries and put in rectangular baking tray. Remember to either put baking paper or oil your tray well. Put in oven until a brown crust forms and knife comes out clean when you stick it.
Let it cool and enjoy it!!
If you have any questions or feedback pop your comment below!
3 thoughts on “Gluten free Lemon Berries Sponge Cake”
I’ve never seen powdered vanilla. Could I use pure vanilla extract in place of this?
Absolutely. The only reason why I use powdered is that most of liquid vanilla extract have loads of sugar and syrup. But in sure you can find a good one out there!
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