Gluten Free Lemon poppy seed layer cake or Bundt cake
Adapted from Bob’s Red Mill recipe on cornflour packet.
Very very similar to the original milk and oil batter for poppy seed cake we all knew from wheat flour days.
BRM uses cornflour, cornstarch and tapioca flour. I subbed almond flour for the cornstarch and still used brm gf cornflour and tapioca starch/flour, less xanthan gum, and baked in bundt pan with lemon juice/sugar glaze. How I always made it pre gfd. I also made it as a layer cake. I find that I usually decrease the amount of xanthan gum in an online recipe. The amount of xanthan gum needed in my opinion depends on which flours and starches are used, many flours and starches have been used for years in ethnic recipes without needing xanthan gum. The amount of eggs also make a difference as the protein and binding power of an egg helps.
2/3 c + 1 Tbsp (3 oz) cornflour – brm gf fine cornmeal, not uk cornflour used for thickening
3/4 c (2+3/4 oz) almond flour
1/4 c (1oz, 28 g) tapioca starch
2 tsp (10ml) gf baking powder
1/2 tsp (3ml) salt
1/2 tsp (3 ml) xanthan gum
1/2 c (120 ml, 4 fl oz) milk of choice at room temperature
1/2 c oil – I use sunflower or avocado oil.
1 cup ( 8 oz) sugar
3 eggs at room temperature
1 tbsp (15 ml) lemon zest – at least one large lemon
1 tbsp (15 ml) poppy seeds
1 tsp (5 ml) gf vanilla extract
2 tsp (10 ml) gf almond extract
sliced almonds for pan
Filling and topping:
1 c (500 ml) heavy or whipping cream
2 tbsp sugar (30ml)
1-2 Tbsp (15-30 ml) rum, brandy, amaretto – always optional
1 lb (500g) fresh strawberries, sliced and lightly sugared, preferably night before so strawberries give up their juice and are sweetened. If strawberries are wonderfully sweet, no need to add sugar. Keep some whole for garnish.