Gluten-free Lemonade Cakes (Tortine alla limonata senza glutine)

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Serious gluten allergies affect so many people these days that the need for creating options that cater for them is necessary and, quite honestly, a challenge I am ready to embark upon with enthusiasm. Whether you are celiac or just not a fan of wheat and its derivates, I have high hopes you will enjoy biting into these bubbly, moist cakes, perfumed with tangy lemonade and a hint of vanilla. By the way, they are also dairy free, just saying’….

INGREDIENTS, makes 8-10 mini cakes using a muffin tin

3 eggs

3/4 cup of brown sugar

1/2 cup olive oil

finely grated zest of 1 lemon

1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean

3/4 cup fizzy lemonade

2-1/4 cup of  gluten free self-raising flour

1 cup of icing sugar (confectioner sugar) mixed with a few teaspoons of lemon juice to make the lemon icing

HOW TO

1. Preheat your oven to 180 C (350 F)

2. Line a medium sized muffin tin with wrappers (I used an 8 hole jumbo muffin tin)

3. Beat the eggs with sugar until pale and fluffy and the sugar crystals have dissolved

4. Add oil, vanilla, and lemon zest and mix well.

5. Add the lemonade and gradually incorporate the flour, beating gently, until a wet batter is formed

6. Pour the batter into the muffin tin making sure not to fill to the rim as the cakes with grow a lot whilst baking

7. Bake for 20 minutes or until cooked through if tested with a skewer

8. Cool at room temperature. When cooled, drizzle the lemon icing on top and allow 10-15 minutes to set before serving out

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Silvia’s Cucina the cookbook is now available in stores and online!

9781921383373

19 Comments Add yours

  1. Diana Simmonds says:

    Gluten has been around in the human diet for thousands of years. This is ridiculous!

    1. Kaye Bonato says:

      Not ridiculous. I have developed a reaction to wheat in my late 50’s. It is not a pleasant affliction. Think about the increasing chemicals sprayed on our crops for a minute…..they were not there for ‘thousands of years’

      1. That is awful to hear. Chemicals have so much to answer for! I have just posted a recipe for gluten free bread, maybe you can try that?
        Good luck!

  2. I know. I feel your pain…

  3. Sharon says:

    Silvia, is the measurement of the brown sugar 1/4 or 1/2 cup? It’s a little confusing as written. Thanks

    1. Hi Sharon, it’s 3/4 cups. It’s not much, but the lemonade will add extra sweetness

  4. Gorgeous! Particularly impressive given that they are gluten-free. A fantastic rise!

    1. Thanks! I was impressed too with the rise! I think the fizzy lemonade contributes to further a nice bloom.

  5. LisaBona says:

    The problem is the wheat of today is nothing like the wheat our parents/grandparents were raised on! I am gluten sensitive and pay for it if I indulge in pasta/bread etc… BUT, when we go to Italy, it doesn’t bother me at all ! Different strain of wheat…pure- not genetically engineered like in the US.

  6. Brooklin says:

    You are so right on the genetically modified wheat that is used here in North America but also the fillers like food grade saw dust used in the flour products and boxed mixes, like pancake mixes brownie mixes, etc. we are slowly getting more and more sick over these additives.

    1. So true. The only enemy here is the chemicals added in boxed food!

  7. Steve says:

    Silvia, can I replace gluten free flour with all purpose flour?

    Thanks,

    Steve

  8. MONTELVP says:

    What a fab recipe will be trying to day i usually just change normal flour to Gluten free as hubby is Wheat intlorent

  9. Just wondering if the brown sugar should be firmly packed? 🙂 Thanks!

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