Skip to main content

Improv Cooking Challenge: {Gluten-Free} Candied Lemon Cake with Rosemary


Welcome to the first ImprovCooking Challenge of 2017. This group is now headed up by Nichole of Cookaholic Wife.

The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things. 

This month's items: lemon and rosemary. Those are two of my favorites and I longed to put them together in a savory dish. But time got away from me this month and my Enthusiastic Kitchen Elf pitched in to make this while he was with my parents after school.

This is one of our favorite cakes. He makes it without limoncello to keep it kid-friendly. And he used gluten-free flour so Daddy could have some, too. Thanks, Little One!

Jake did pour himself some homemade limoncello to go alongside. I had to avoid both the cake and the liqueur since I'm on this Whole30 Adventure.


{Gluten-Free} Candied Lemon Cake with Rosemary
Ingredients
Candied Lemon

  • 1 C organic granulated sugar
  • 1 C water
  • 1 C thinly sliced organic lemons

Cake

  • 1/2 C ground almonds or almond flour
  • 1-1/2 C gluten-free all purpose flour
  • 1/2 C butter
  • 1 C organic granulated sugar
  • 2 eggs
  • juice and zest from 1 lemon
  • 1 T fresh, chopped rosemary
  • 1/2 t pure lemon extract
  • 1/2 t baking powder
  • 2/3 C + 3 T organic milk
  • Also needed: parchment paper and butter for greasing dish and paper

The Glaze and Garnish

  • 1 C organic powdered sugar
  • 1 T pure lemon extract
  • 2 T cold water
  • fresh, organic rosemary sprigs
Procedure

Candied Lemon
Place the water and sugar in a pan and bring to a boil. Cook until the sugar is completely dissolved. Lay the slices in the syrup so that they are all flat and all submerged. Simmer until the rind is softened and translucent in places. Approximately 5-7 minutes. Remove from the syrup with a slotted spoon and set aside.

Cake
Preheat 350 degrees F. Butter a baking dish, line with parchment, and butter the parchment paper.

Beat the butter and sugar together in a large mixing bowl until lightened in color and fluffy. Beat in the eggs, one at a time. Pour in the milk, lemon juice, and lemon extract. Fold in the ground almonds, gluten-free flour, baking powder, rosemary, and lemon zest. Stir with a spatula until just moistened.

Spoon into the prepared baking dish. Bake for 45 minutes. Let cool for 5 minutes in pan, then invert onto a wire rack. Let cool while you make the glaze.


The Glaze and Garnish
Whisk all of the ingredients, except the rosemary, together until they form a glaze. Pour over the cooled cake.
 

Decorate with candied lemon slices.
 

And garnish with fresh, organic rosemary twigs.

Comments

  1. This sounds so lovely! How fortunate you are to have a back-up team!

    ReplyDelete
  2. YUM!!! I have to try this, there are lemons languishing in my fridge at the moment as well as some in the freezer. And gluten free to boot. You're lucky to have a kitchen elf to help along the way.

    ReplyDelete
    Replies
    1. I sure am. But I was determined to not create two kids who are kitchen inept!

      Delete
  3. Wow! Excellent job, Enthusiastic Kitchen Elf! Those candied lemons look marvelous. I need to try some!

    ReplyDelete
  4. Wow Cam.....great looking cake. I love those candied lemons!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur