sweet f Refreshing citrus dessert summer scream. And even if I ate gluten freeHave no fear: You can still enjoy the deliciousness of a gluten-free citrus cake, courtesy of Allison and Jay Carroll.
Our team recently got together with Alison and Jay V Joshua Tree HouseAnd at the end of the evening we enjoyed this delicious cake topped with strawberries and coconut cream. It’s so light and fluffy, you’d have no idea it was gluten-free (unless you read this beforehand, of course). Alison gave us the full recipe for this cake so we can enjoy it all summer long.
Alison Carroll’s Gluten-Free Citrus Cake with Strawberries and Cardamom Coconut Cream
Along with her recipe, Allison shared some tips and tricks for baking the best citrus cake. I’ve noticed that adding citrus zest to the sugar and massaging in briefly before adding it to your batter is key to bringing the delicious citrus flavors to life.
“Add the zest to the sugar and massage in with your fingers for a few minutes—the sugar will stain the citrusy color and draw out the oils from the zest, amplifying the flavour. And it’s nice to spend a few minutes doing it. You’ll wonder why you didn’t do this all along, and what else you could use sugar for.” Refreshing on them. Pancakes? Toast? Oatmeal? Yes! But I digress…”
Topped with sweet cream and strawberries, this citrusy cake is your dream summer dessert.
- 3 tbsp Citrus flavour
- 1 cup sugar
- 1 Put butter at room temperature
- 1 tsp vanilla extract
- 3 egg
- 1/4 cup olive oil
- 1/4 cup Yogurt (I used coconut)
- a pinch of salt
- 1 cup Almond flour
- 1 cup All-purpose gluten-free flour
- 1/2 tsp baking powder
- 1/2 A teaspoon of sodium bicarbonate
- Strawberries, trimmed and cut into quarters
- extra sugar
- 2 Cans of full-fat coconut cream
- soft sugar
- cardamom powder
- The night before, put the tins of coconut cream in the fridge overnight so the fat on top solidifies and gets cold.
- Preheat oven to 350 degrees Fahrenheit. Start by peeling strawberries and a heavy sprinkle or two of sugar in a bowl on the counter. This will bring out the juices and make them tender and delicious.
- Next, start grating the citrus fruits. I used a blood orange, a pomelo grapefruit, a tangerine, and a Meyer lemon. Any citrus will work! But I would use grapefruit or lemon in the mix for acidity.
- Add the zest to the sugar and massage with your fingers for a few minutes—the sugar will stain the citrusy color and draw out the oils from the zest, amplifying the flavour.
- In the bowl of a stand mixer (or with the bowl of a whisk), cream the butter and sugar together until smooth. Add the eggs, one at a time, and beat until the mixture is glossy.
- Add olive oil, vanilla extract and yogurt. stir until combined.
- Add flour, baking soda and powder. If you’re a proper baker, I’d tell you to mix them first to make sure they’re well incorporated, but I’m not a bit of a baker and this isn’t that cake, so just give it a little extra whisking.
- Pour into a greased tray and bake for 45 minutes or until set with a tester inserted in the center. Cool in the pan.
Let’s make some garnish, it’s delicious and vegan!
- Take the fat out of the coconut cans. You won’t need the liquid, so keep something else.
- Add a pinch of cardamom and start with 2 tablespoons of powdered sugar and whisk well. Easiest to make with an electric mixer if you have one.
- Taste as soon as you begin to adjust and adjust the sugar. I don’t like my very sweet, but you do. Continue until it becomes whipped cream.
- We take the cake out of the pan, put the cream on it and pour it over the soft strawberries. serves.