Ingredients
For the Cake:
- 1 cup (150 g) gluten-free all-purpose/plain flour
- 2 teaspoons baking powder
- ½ cup (115 g) caster/superfine sugar
- ¼ cup (60 g) unsalted butter – at cool room temperature
- 1 large egg – lightly beaten, at room temperature
- icing/powdered sugar – for dusting
For the Lemon Curd Filling:
- ½ cup (120 ml) lemon juice – strained
- ½ cup (115 g) caster/superfine sugar
- 1 large egg – lightly beaten
- ¼ cup (60 g) unsalted butter – cut into cubes
Instructions
- Prepare the Oven and Tin: Preheat your oven to 180°C (355°F). Grease and line the base and sides of a 17 cm (6.5”) spring-form tin with non-stick baking paper to prevent sticking and ensure easy removal.
- Make the Cake Batter: Add the gluten-free flour, baking powder, caster sugar, butter, and lightly beaten egg into the bowl of a food processor fitted with the steel blade. Pulse the mixture until it just starts to come together; it should remain slightly crumbly and not form a solid dough ball.
- Form the Base and Topping: Transfer the mixture onto cling wrap and gently bring it together. Weigh or roughly estimate the mixture, then press about two-thirds firmly into the bottom of the prepared tin to form the cake base. Reserve the remaining one-third to crumble on top later.
- Prepare the Lemon Curd Filling: In a saucepan over low heat, combine the lemon juice, caster sugar, lightly beaten egg, and butter cubes. Stir continuously until the butter melts and the curd thickens, just below boiling point. Take care not to use high heat to avoid curdling the eggs.
- Assemble the Cake: Pour the hot lemon curd evenly over the pressed cake base in the spring-form tin. Then, evenly crumble the reserved cake mixture over the lemon curd layer; it will spread slightly when baked.
- Bake the Cake: Place the tin in the preheated oven and bake for approximately 30 minutes or until the top is lightly golden brown. This baking time allows the cake to set while the topping crisps gently.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan to avoid breakage, as gluten-free cakes can be fragile. Once cooled, carefully remove the side of the spring-form tin and peel off the baking paper. Transfer the cake to a serving platter and dust generously with icing or powdered sugar. Serve on its own or with a dollop of cream or vanilla ice cream for added indulgence.
Notes
- Note 1: Ensure you use gluten-free all-purpose flour for a successful gluten-free cake texture.
- Note 2: When making the lemon curd, low heat and constant stirring are key to prevent the eggs from scrambling and to achieve a smooth curd.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
