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Le Chaudron recipe
Cake amande citron sans gluten
Gluten-free lemon almond cake
⏱ 50 minServes 8Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
200 g (7 oz)almond flour
100 g (3½ oz)rice flour
150 g (5 oz)sugar
4eggs
120 ml (½ cup)olive oil
Juice and zest of 2 lemons
1 tspgluten-free baking powder
1 pinchsalt
- 200 g (7 oz) almond flour
- 100 g (3½ oz) rice flour
- 150 g (5 oz) sugar
- 4 eggs
- 120 ml (½ cup) olive oil
- Juice and zest of 2 lemons
- 1 tsp gluten-free baking powder
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 170°C (340°F) convection. Line a loaf pan with parchment.
- Separate the eggs, keeping every trace of yolk out of the whites.
- In a bowl, beat the yolks with the sugar for 3 minutes until pale and tripled in volume.
- Drizzle in the olive oil while beating. Add the lemon zest and juice and mix.
- Mix the almond flour, rice flour, baking powder and salt. Stir into the yolk mixture.
- In the other bowl, beat the whites with a pinch of salt to peaks.
- Gently fold in the whites in 3 additions with a spatula without deflating them.
- Pour into the pan. Bake 45 minutes, until a toothpick comes out clean. Unmold while warm.
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