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Gluten-free and lactose-free low-carb lemon cake
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Daina Scaramussa
@foodfit.day- Ingredients
- Recipe
- Coconut Flour1 cup
- Sweet sprinkle1/3 cup
- Rice flour1/3 cup
- Corn starch1/3 cup
- Lemon juice1 cup
- Egg3 unit(s)
- Chemical Yeast1 tablespoon
- Xanthan Gum1 coffee spoon
- Homemade condensed milk (see recipe)1 cup
- Demerara sugar1 cup
- Lemon1 unit(s)
- Sunflower oil1/2 cup
- In a mixer, beat the lemon juice, sugar, oil and eggs.
- Gradually add the flour, starch and rice flour.
- Then gradually add the coconut flour.
- Lastly, add the chemical yeast and xanthan gum.
- Add lemon zest to taste
- Pour into the oiled baking tin and bake at 185° for 35 minutes.
- For the topping: heat the homemade condensed milk (see recipe) and the juice of a lemon. Stir until you get the brigadier point. Add lemon zest to decorate.
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