#Glutenfree #Lemon~yogurt~cream cheese cake with fresh strawberries and handmade whipped cream
I followed gluten free goddess’s recipe fir the cake but I made a few changes, here’s what I did:
I use all organic ingredients ….
1 cup almond meal
1/2 cup rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt
1 cup packed organic light brown sugar
5 medium free-range organic eggs
4 oz. light cream cheese (or butter or vegan margarine), softened
1/2 cup organic plain yogurt
1/4 cup fresh lemon juice
Lemon zest (fine grated peel) from 1 fresh lemon
2 teaspoons (my own) vanilla extract
Preheat the oven to 350ºF. Grease a small glass pan 13” or small round cake pan.
In a bowl whisk together the almond meal, rice flour, baking powder, baking soda, sea salt and sugar.
Beat the eggs in separate large mixing bowl until they are light and foamy. Beat in the cream cheese and yogurt until combined.
Add in the lemon juice, lemon zest and vanilla; beat to combine.
Add in the flour mixture a bit at a time and beat on medium speed for a minute or two.
Pour the batter into the prepared cake pan. Bake in the center of a pre-heated 350ºF. oven for about 40 minutes or until a wooden toothpick inserted into the center of the cake emerges clean.
Cool on a wire rack; and remove from pan. add chopped strawberries (I sprinkle mine with sugar) and fresh whipped cream. My cake has very small pockets of cream cheese, had o softened it more perhaps it wouldn’t. I like them, it’s super moist and very delicious!!
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