As part of my new regime I am not eating wheat. It's annoying, but it seems to be helping my breathing, so I am giving it a go.
I've already cooked quite a bit without wheat, for family and friends, so at least it hasn't been a shock to the cooking system. I do buy gluten free flour, for convenience, but it's quite expensive, and I resent the price difference, so I've now bought a large bag of fine cornflour and a matching bag of rice flour. I already had a bag of grits, or polenta flour, not sure why, as I hate polenta. I love lemon cake, so I came up with this recipe.
I'm about to go on about my logic for putting this recipe together. I'm no Heston B and it may be seriously flawed, in scientific terms. You might do me a favour by not reading this bit, in case I expose my ignorance, also you may not find it useful or interesting. You'll make up your own mind, whatever I write. The demerara sugar is intended to open up what's likely to be a close-textured cake. Another way would be to separate the eggs and whip the whites up, this might result in a cake that doesn't keep well at all. The topping/puree is a way of giving moisture to would be a very dry cake otherwise.
I think I've spent enough time exposing my internal debate. The point of the recipe is to make something tasty to eat. So now I'll just knuckle under.
apple lemon cake
1 cup/mugful apple puree
3 tbsp dark brown sugar
zest of one lemon
1 cox's apple
handful of coarse cornmeal
100g rice flour
100g fine cornmeal
200g demerara sugar
200g margarine or butter
juice of one lemon
1tsp baking powder
- line your cake tin with non-stick baking paper
- set oven to gas mark 5 /375 F / 190 C moderately hot
- 9"/20cm round cake tin or a 10"/23cm long loaf-type cake tin
- put the apple puree in a pan over a low heat, stir in three heaped spoonfuls of dark brown sugar, stir until the mixture bubbles, take off the heat and add the zest of one lemon.
- set aside to cool
- while apple puree mixture is cooling
- wash one cox's apple, remove core and cut into thin slices
- pour apple puree mixture into lined tin, spreading to cover base
- sprinkle some coarse polenta evenly
- spread sliced apple evenly over the apple puree mixture
- beat the fat and sugar together until blended
- add the eggs and beat together until blended
- add the flours and baking powder and beat until blended
- beat in the juice from one lemon
- pour the cake mixture into the lined tin
- spread mixture out to make it level
- put mixture into preheated oven, cook for 40minutes
- insert skewer/sharp knife into cake - if it comes out clean, the cake is cooked
- leave to cool on rack for 10 minutes
- turn out the cake onto a plate - for safety, put the plate over the cake and turn it holding the plate and tin in a kind of sandwich
- lift the tin off and gently lift the baking parchment off - have a knife or spatula handy and ease any topping sticking to the paper back onto the cake
- eat hot or cold
If you cook much you'll do what we all do. You read a recipe and decide to give it a go. You know you haven't got all the ingredients, so you think you'll just substitute a few things. Feel free, not that you need my permission. I'll be doing the same, and it's my recipe! I've already thought of a few changes... ...
use more apple - it'll make it wetter, and slices will fall apart more: live dangerously
forget the apple - you could use jam, thin it a bit with water and still use the coarse cornmeal, I wouldn't forego the lemon zest
use lemon curd - with or without the apple, still use the cornmeal