Cake Redux: Gluten-Free LEMON COCONUT Snacking Cake

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Okay let’s try this again.  If you were visiting last week you’ll know I made a neat little gluten-free cake I found in Canadian Living but I wasn’t totally happy with how it came out.  So today I totally changed the two main ingredients (and two less main ingredients, and the cooking time) and we’re doing this for a second time.  If you notice that the text reads pretty much identically to what I wrote last week, well, it’s because it IS what I wrote last week.  I mostly copy-pasted that stuff, but I bolded all the differences.  Deal with it.

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Preheat your oven to 325°F and grease (with butter) a 9″ springform pan.  Line the bottom with parchment paper.  While you’re at it, separate 6 eggs and put the whites in a mixing bowl.

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In a large bowl, with an electric mixer, beat together 6 egg yolks1 cup granulated sugar, 2 teaspoons COCONUT EXTRACT2 teaspoons grated LEMON zest, and a pinch of NUTMEG.

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You are going to want to beat this stuff until it turns the colour of butter and when you lift the (stopped) beater away, you get a lovely long yellow ribbon coming out of the end, about 5 minutes.

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You need 2 cups COCONUT FLOUR for this, and 2 tablespoons LEMON juice, so you might want to get these ready ahead of time.  I just juiced the lemon I took the zest from. Fold the coconut flour and lemon juice into the yolk mixture.

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I totally forgot that coconut flour tends to suck up moisture.  If you do this, maybe just add 1 1/2 cups coconut flour.

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So I added in an additional 1/2 cup of MILK.

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Now take those 6 egg whites you set aside and start beating them until stiff peaks form.

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Take a scoop of the whites and stir it into the flour/yolk mix.  This will sort of thin out the mixture in order that it doesn’t crush the rest of your whites in the next step.

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Once that first scoop is combined, gently fold in the remainder of your egg whites into the flour/yolk mixture until fully combined.  Make sure to scrape up from the very bottom to make sure you got it all. Plop the batter into your prepared pan (or press it in this case) and bake it until the edges pull away from the sides of the pan and the centre is golden and firm to the touch, about 40 minutes.

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This cake did not fluff up like the previous one.  Let it cool on a rack before popping it out of the springform pan.

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Dust the cake with icing sugar right before you serve it (or the icing sugar will be absorbed into the moisture of the cake).  A nice lemon glaze (try the juice of one lemon heated to boiling with 4 tablespoons sugar) would also work I think.

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Smitten with Poppy Seed Lemon Cake

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I had eight egg yolks leftover from a previous recipe and I was originally going to make Momofuku’s crack pie (because the Pie had requested the same).  But then I realized that the recipe makes TWO pies, and I don’t really like the dish itself — it’s just too sweet for me. No way can I work through one of those pies, let alone two.  So I decided to make Smitten Kitchen’s Poppy Seed Lemon Cake instead.  Not to be mistaken for lemon poppy seed cake, this crumbly confection has a mere hint of citrus and a heckuva lot of crunchy seeds.

So if you want to go this route, get to it!  Preheat your oven to 325°F and then generously butter and flour a 8″ fluted Bundt or tube pan.

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Go ahead and butter the dull side of a 10″ piece of tin foil while you’re at it (helpful hint for North American readers, at least: foil comes in 12″ wide rolls, so if you tear off a near-perfect square you should be all right).

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Melt 2 sticks unsalted butter (1 cup, or 1/2lb) and set that aside to cool a bit.

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Scrub 2 large lemons and grate the zest from them.

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Now, in the bowl of your electric mixer, plop 1 whole egg, 8 egg yolks, and 2/3 cup granulated sugar.

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Beat that up on medium-high speed for about 8 minutes (I’m not even joking).  Watch how the mixture transforms to this pale and fluffy amazingness.  Beat in the lemon zest.

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Sift on top of that 1/2 cup all-purpose flour, 1/2 cup corn starch, and a pinch of salt.

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Use a rubber spatula to fold that in.  The corn starch will make the spatula catch against the edges of the bowl but you must persist.

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Put the mixer on medium speed and trickle in the butter.

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And then add in 1/2 cup poppy seeds.  I know, it’s a lot of poppy seeds.  Don’t worry, it’s not going to get you high.

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Pour that into your prepared pan.

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Use the buttered tin foil to tightly seal the top of the pan (this keeps the cake from drying out and allows its own steam to make it a little fluffier).

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Bake that sucker for 45 minutes, until the cake begins to pull away from the sides of the pan and a skewer inserted in the centre comes out clean.  Take the foil off and let the pan cool on a wire rack for about 15 minutes.

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Then invert the pan and let the cake fall out.  If you buttered the pan enough this won’t be a problem, but if it sticks, use a butter knife to gently pry it away from the sides of the pan.

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Let the cake cool for at least 30 minutes before serving (or it will fall apart on you).  Dust the top with icing sugar as decoration.

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Now, I didn’t feel right wasting the juice of those 2 lemons, so I heated up the juice, together with about 3 tablespoons of sugar, to make a wee glaze to go on top, to boost the lemony-ness of the cake, for those who were interested.

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