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Lemon Blueberry Cake – Gluten Free with ‘Eton Mess’ Topping
GLUTEN FREE ALCHEMIST26Ingredients
50Minutes
1740Calories
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Ingredients
US|METRIC
4 SERVINGS
- 320 grams gluten free flour blend (plain, I use GFA Blend A, see NOTES, but an alternative flour blend should work fine.)
- 160 grams ground almonds (almond meal)
- 1 tsp. xanthan gum (use only ¼ tsp if flour blend already contains)
- 2 tsp. gluten (baking powder, free)
- 1 tsp. bicarbonate of soda (baking soda)
- 1/2 tsp. fine sea salt
- 1 lemon zest (large, Add more zest as preferred)
- 250 mL milk (dairy free as required)
- 1 1/2 Tbsp. lemon juice
- 170 grams unsalted butter (or dairy free alternative softened)
- 360 grams caster sugar (white)
- 3 large eggs (At room temperature – lightly beaten – UK large size, Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tsp. lemon extract (natural, good quality)
- 100 grams fresh blueberries (de-stalked)
- 1 Tbsp. gluten free flour (additional, to toss the berries)
- 300 mL double cream (aka heavy cream)
- 150 grams mascarpone cheese
- 40 grams icing sugar (confectioners/powdered sugar, dependent on preferred sweetness level)
- 5 Tbsp. raspberry (/strawberrry jam)
- 220 mL double cream (aka heavy cream)
- 1/2 tsp. vanilla extract
- 4 meringue nests (broken in largish chunks)
- 100 grams blueberries (/raspberries/strawberries)
- coulis (optional berry, /sauce homemade or shop-bought)
- sprinkles (optional)
- meringue (optional)
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NutritionView More
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1740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1740Calories from Fat1140 |
| % DAILY VALUE |
| Total Fat127g195% |
| Saturated Fat67g335% |
| Trans Fat |
| Cholesterol500mg167% |
| Sodium920mg38% |
| Potassium760mg22% |
| Protein27g |
| Calories from Fat1140 |
| % DAILY VALUE |
| Total Carbohydrate133g44% |
| Dietary Fiber7g28% |
| Sugars112g |
| Vitamin A80% |
| Vitamin C25% |
| Calcium40% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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