Gluten Free Lemon and Mascarpone cake
Author: Simonetta Nepi
Recipe type: Dessert
Cuisine: International
Serves: 8/10
- 250 g gluten free flour for cakes + right amount flour the mold
- 12 g of beking powder (*)
- The grated peel of 2 lemons
- 120 ml of lemon juice
- 180 g of butter at room temperature + r.a.for buttering the mold
- 280 g of sugar
- 3 eggs at room temperature
- 125 g of mascarpone at room temperature
- For the icing:
- 350 g of icing sugar (*)
- 40 ml of lemon juice
- Preheat the oven to 180 degrees.
- Grease and flour well a bundt mold,
- Mix in a bowl the gluten free flour and baking powder and sift the mix once.
- In another bowl, with electric whips cream the butter and sugar until creamy smooth and frothy, add the grated lemon peel and mix well.
- Add the eggs, once at a time stirring and integrating perfectly with the butter cream.
- Pour gradually the dry ingredients (the mix of flour and baking powder), alternating the flour with lemon juice and mascarpone.
- Mix with a spatula just to combine the ingredients, not overmix the batter.
- Bake in hot oven at 180 degrees for 40-45 minutes.
Ingredients for 26 cm bundt cake
* Ingredients with gluten or that could have gluten free contamination
Recipe by Glu-Fri at https://www.glu-fri.com/en/gluten-free-lemon-and-mascapone-cake/
3.5.3208