Gluten-free olive oil cake with lemon - George Eats
Gluten-free lemon oil cake with lemon, blueberries and a blueberry lemon glaze. An easy, pantry friendly staple recipe.
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Cooking tools:
- Stand mixer
- Hand mixer
- Cake pan
- Cooling rack
- Kitchen scale
- Microplane
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Aluminum foil
- Parchment paper
- Measuring cup
- Measuring spoon
- Airtight container
Ingredients
- 160 g (1 cup)* fine white rice flour
- 30 g (1/4 cup)* tapioca flour
- 50 g (1/2 cup)* almond meal (see notes)
- 5g (1 1/4 teaspoons)* baking powder
- pinch of fine salt
- Zest of 1 lemon
- 145ml (1/2 cup + 1 tablespoon)* olive oil
- 2 extra large eggs (45-55g per egg, weighed out of shell)
- 175 g caster or superfine sugar
- 1 teaspoon vanilla bean paste
- 170ml (2/3 cup)* milk of choice
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