Onwards! The lemon recipe adventure has been a lot of fun. Not to mention it’s given me a good excuse to try using my bundt pan for the very first time! I was given the bundt pan for christmas, but until this cake I hadn’t found a recipe that demanded that I use it straight away! What I like about this recipe is that it didn’t ask for complicated flour blends, or special flour replacements, like so many of the others I looked into did. Unfortunately a lot of those ingredients are more expensive than I would like, given that you don’t often get a lot for your dollar, and they require special trips to special stores on the other side of town from me now, to be found. Lately I’ve had a lot of people who don’t often cook gluten-free, or who want easy gluten-free recipes to share with their friends, asking me for ideas. So I also don’t want to make recipes with ingredients that they would find difficult to get, just in case, and so far the response has been very positive! Mum’s work colleagues have seemed to really like being official taste testers for me, and surprisingly a lot of people have been asking me for the recipe for those apple cider donuts I made awhile back. It’s really heart-warming to know that I’m making people happy with my baking exploits, and I really love sharing recipes with people too! So I couldn’t be happier to be sharing this recipe with you guys this fiesta friday!
Speaking of which, this bundt cake recipe is quite simple and delicious. It reminds me a lot of lemon and honey tea, and was so dense and moist once cooked! In the end I decided to use up more of the cream cheese from the fridge and make more cream cheese icing, but it worked wonderfully with the cake. I would recommend keeping the original glaze in mind if, like me, you also have dairy and refined sugar intolerant friends. The original glaze looks lovely, and seems fairly straightforward to make. But the batter went together without a fuss, filled my bundt pan right to the top, and after being allowed to cool in the tin for half an hour, it popped out without any fuss whatsoever. I suspect this was because I did let it rest, and because I greased the pan quite thickly with butter rather than olive oil like the original recipe asked for. I also think that my bundt pan has a 6-cup capacity, rather than the 12-cup asked for in the original, but the mixture still fit beautifully.
Ever so Slightly Adapted From A Calculated Whisk’s
Serves: 6-8, Prep: 15-20 mins (plus 1-2 hrs soaking time for the cashews if you’re doing the original glaze), Cook: 25-30 mins
- 2.5 cups almond meal
- 3/4 cup arrowroot/tapioca starch
- 1/2 tsp baking powder
- 1/2 tsp bi-carb soda
- 1 tsp cream of tartar
- 1/4 tsp salt
- 3/4 cup honey
- 1/3 cup olive oil
- 1/4 lemon juice
- 3 eggs
- 1 tbsp lemon zest
Original Glaze Ingredients
- 3 tbsp lemon juice
- 1/4 cup honey
- 1/2 cup cashews, soaked in water for 1/2 hours and then drained
- 1/2 tsp vanilla extract
- Pinch of salt
- 1 tbsp lemon zest
- 2-3 tbsp water, or as needed
- 250g cream cheese, softened at room temp (or use the spreadable version)
- 1.5 cups icing sugar
- 1.5 cups thickened cream
- 1/2 tsp vanilla extract
- Preheat your oven to about 175-180C (150-160C fan-forced), and thoroughly grease a 6-cup/12-cup capacity bundt pan with butter.
- Combine all the dry ingredients in one bowl, and then the wet ingredients and the lemon zest in another. Pour the wet mix into the dry mix, and stir until well combined.
- Pour the batter into your bundt pan, and bake for 25-30 mins, or until set, browned on top and a skewer inserted into the centre comes out clean. As the original author of the recipe said, a few dry crumbs is all right, but liquid is not.
- Cool your cake in the pan for about 30 mins before attempting to tip it out. Trust me, allowing the cake to cool will make it easier to remove. If you’re lucky like me then all you’ll have to do is tip the cake out. If yours is a bit stuck then the author recommends running a thin knife around the edge.
- For the original glaze: combine all the glaze ingredients in a blender or food processor. Blend/process until smooth, adding water as necessary, until it’s a pourable consistency. Drizzle the glaze over the top of the cake, then slice and serve!
- Or, for the cream cheese icing: Beat the cream in one bowl until fluffy, but not overly stiff. It needs to be foldable. Then in a second bowl, beat the cream cheese and icing sugar together until combined, then beat in the vanilla extract. Then fold the whipped cream into the cream cheese mixture until combined. Spread onto the cake, and serve.
- NOTE: If you want your cream cheese icing to run down the sides like mine did, the trick is to not beat the cream too much. Beat it only until soft peaks form, but it’s still quite soft, and then fold it through the cream cheese mixture. This makes the icing much, much softer and runnier.