Lemon Ricotta Cake with Lemon Syrup, Buttercream, and Sugared Zest

This is a very lemony cake made with polenta, grounds almonds, and ricotta. A lemon syrup is then poured over the warm cake to give a sweet lemony tang and moistness. More lemon flavor is added with the buttercream and even more lemon sweetness is added with the sugared lemon zest on the top.

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Cake and syrup recipe originally from http://www.wheat-free.org/wheat-gluten-free-lemon-ricotta-cake-recipe.html

Cake:

2 sticks Butter
1 cup Sugar
3 Eggs, beaten
1 cup Ricotta Cheese
1½ cups Ground Almonds
½ cup Polenta
1 tsp Baking Powder

– Preheat oven to 350ºF and line a 9″ springform pan.
– In a mixer, cream butter and sugar.
– Mix in eggs.
– Mix in ricotta, almonds, polenta, and baking powder until well combined.
– Scrape into lined pan and bake for 1-1½ hrs or until a toothpick inserted comes out clean. Cake will be a golden brown on top.
– While cake is baking make Lemon Syrup and Sugared Lemon Zest.
– Once cake is cooked, remove from oven and leave in tin. Pour or brush cake with Lemon Syrup while cake is still warm. Leave to cool completely.
– Remove cake from tin and spread or pipe Lemon Buttercream over the top. Garnish with Sugared Lemon Zest.

Lemon Syrup:

½ cup + 1 Tbsp Sugar
1 Lemon, juice and zest
2 Lemons, juice
100ml water

– Place sugar, lemon juice (3 lemons total), and water into a saucepan.
– Heat over medium-high heat until it begins to boil. Boil for about 5min. or until slightly syrupy.
– Remove from heat and add zest. Set aside until cake is ready.
– Brush over warm cake.

Lemon Buttercream:

4 Tbsp Butter, softened
1 Lemon, juice
1½ cups Confectioner’s Sugar

– Beat butter and sugar, adding enough lemon juice to reach desired consistency.
– Spread or pipe onto cooled cake.

Sugared Lemon Zest:

3-4 lemons
2-3 Tbsp sugar

– Use a zester to remove zest from lemons.
– Toss in sugar to coat.
– Garnish finished cake.

How to Make Apple Spice Cupcakes with a Spiced Buttercream (Gluten-Free)

These are great autumn cupcakes. The apples and spice go perfectly together and the spiced buttercream is super yummy!

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Ingredients for cupcakes:

2 cups brown sugar, firmly packed
3 eggs
1 cup vegetable oil
3 cups rice flour (or all purpose flour)
1 tsp baking powder
2 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp ground ginger
1 tsp salt
1 ½ cups buttermilk
1 tbsp vanilla extract
2 cups finely shredded apple

– Preheat oven to 350ºF (180ºC).
– Line 2 x 12 cup cupcake pans.
– In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
– In a mixer, combine brown sugar, eggs, and oil until well mixed.
– Add in flour mixture. Mix on low while slowly adding buttermilk.
– Mix in vanilla and shredded apple.
– Divide evenly into cupcake pans and bake for 20-25min or until a toothpick inserted comes out clean.
– Cool on wire rack.

Ingredients for icing:

1 cup (2 sticks) unsalted butter, softened
4 cups (1 lb) confectioner’s sugar
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground ginger
2 tsp vanilla extract
3-4 tbsp water

– mix butter, sugar, spices, and vanilla in a bowl. Add water to obtain desired consistency.
– Pipe or spread on cooled cupcakes.
Enjoy!

How to Make Gluten-Free Blueberry Cupcakes with Blueberry Buttercream

This is my one-bowl vanilla cupcake recipe http://www.youtube.com/watch?v=iF-islIWwV8 adapted to be gluten-free. Adding a little more moisture from the milk, shortening and blueberries helps keep the cupcakes moist while using rice flour.

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Vanilla Cupcakes:
2 1/4 cups rice flour
1 1/2 cups sugar
1 cup vegetable shortening
1 cup milk
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large eggs
1 heaping cup of fresh blueberries

– Preheat oven to 350 F.
– Place cupcake cases in pan.
– Measure all ingredients, except blueberries, into the mixer bowl fitted with the paddle attachment.
– Mix at low speed until ingredients are combined.
– Scrape down bowl once.
– Mix on high speed until smooth and fluffy (about 2 min).
– Stir in blueberries.
– Scoop batter into prepared cupcake pans.
– Bake for 15 minutes, then rotate pans in oven. Continue to bake for another 5-10 min. until a toothpick inserted into the cupcakes comes out clean.
– Let cool for 10 minutes in pan before turning out onto wire rack to cool completely.

Blueberry Puree:
1 heaping cup of fresh blueberries

– place blueberries in a mini chopper or food processor and puree.
– strain/press through sieve.

Blueberry Buttercream Icing:
1 cup vegetable shortening
1/2 cup blueberry puree
5 1/2 cups confectioner’s sugar
1 teaspoon clear vanilla flavoring

– Place vegetable shortening in mixer and beat until fluffy. Add blueberry puree and mix.
– Add confectioner’s sugar and beat on low until combined, then high until fluffy. Add vanilla extract and mix.

How to Make a Gluten-Free Orange Almond Cake

This is a lovely recipe by Allyson Gofton that can be found on her website: http://www.allysongofton.co.nz/recipe/Orange-almond-cake/?r=2775&fs=1

I don’t have a large food processor, so I pureed my oranges in a mini chopper and then continued to mix everything in my mixer.

Using the whole orange gives the cake heaps of moisture and a not-too-sweet taste.

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Ingredients:

2 large oranges, unpeeled (navel oranges work well)
6 eggs
1 cup sugar
2 tablespoons lemon juice
1 teaspoon baking powder
3 cups ground almonds
¼ cup confectioner’s sugar to dust

1. Place the unpeeled oranges into a saucepan. Cover with water and simmer for 1 hour. Drain and leave until thoroughly cold.
2. Preheat the oven to 350ºF/180ºC. Grease and line a 9″/23cm cake tin with baking paper.
3. Cut the cooked oranges into quarters, remove the seeds and place in a food processor fitted with a metal blade. Process until finely chopped. Add the eggs, sugar and lemon juice and process for 1 minute.
4. Add the baking powder and ground almonds and pulse only to mix. Do not over-process.
5. Pour into the prepared cake tin.
6. Bake in the preheated oven for 50-60 minutes until golden in colour and a cake skewer (or toothpick) inserted comes out clean.
7. Stand in the tin for 10 minutes before turning out onto a cake rack to cool.
8. Sift over a thick layer of confectioner’s sugar.