Recipe: Flourless Lemon Cake (2024)

FAQs

Why do people eat flourless cake? ›

The dessert contains no gluten which makes it acceptable for those with celiac disease, gluten-free diets, and during religious holidays in which gluten and grains are not permitted.

It has turned into one of my back-pocket dessert recipes because it calls for 3 simple ingredients that I almost always keep stocked in my kitchen — eggs, butter and chocolate. It's easy to prep and bake in under 1 hour. It's naturally gluten-free. And who can argue with a decadent, fudgy, flourless chocolate cake?!

Gluten is a protein and is found in all standard flours used for cake making. It gives cakes their structure and moist texture. Without gluten, cakes are drier, crumbly and have a shorter shelf life but there are a number of ways you can use to try and counter this.

Sprinkle in lemon or orange zest to give your box cake batter a hint of zing. You can also replace the water with lemon, orange or lime juice or soda. Use this method with any type of cake mix, but it works best with lemon, yellow and white cake.

Storage: This cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.

A cake with all-purpose flour substituted for cake flour is more likely to have a slightly coarser crumb, while a cake made with cake flour will have a finer, more even crumb and enhanced tenderness.

Refrigeration helps keep this cake's texture more firm than it would be at room temperature. I will either store in the springform pan and cover with plastic wrap or foil or transfer the cake to an airtight container.

The beauty of a flourless chocolate cake is the texture! Think of it as sort of a grown-up version of a brownie. This cake tastes like a a mix between a brownie, cake, truffle, and mousse. It's silky smooth, decadent, and SO delicious!

La torta tenerina (also called the Queen of Montenegro cake, named after Elena of Montenegro, who became queen of Italy in 1900), was first documented in Ferrara, Italy, and is still found on restaurant and bakery menus there. But cakes of its kind were most likely made before then.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Does oatmeal have gluten? ›

Yes, pure, uncontaminated oats are gluten-free. The U. S. Food and Drug Administration considers oats a gluten-free grain under its gluten-free labeling regulations and only requires that packaged products with oats as an ingredient contain less than 20 parts per million of gluten overall.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

When baking powder is mixed with lemon juice, bubbles formed because of evolution of carbon dioxide gas. This is a chemical change, because in this reaction new substances are formed.

Cutting too much lemon for a recipe can result in a dish that is excessively sour or acidic. This can overpower the other flavors and make the dish unbalanced.

8. My cake is very dense. This could be because a/ the cake mixture hasn't had enough air beaten into it, b/ the eggs were added too quickly and curdled or c/ there's not enough raising agent.

Baking without eggs isn't just for vegans and those who suffer from allergies – it's also embraced by the health-conscious, too. Many egg substitutes are lower in saturated fat and cholesterol, which makes them a great choice for anyone keen to protect heart health.

As the story goes, the traditional torta from the island of Capri was first made by accident in the 1920s when a baker forgot to add flour to an almond cake. The result was a soft, flourless cake with a rich, chocolate flavour.

It was first made by pastry chefs in Ferrara, Italy in the early part of the 20th century. They created it to honor the new wife of Italian King Vittorio Emanuele III, Elena Petrovich, who was from the Balkan country of Montenegro. For this reason, the cake is sometimes referred to as Torta Montenegrina.