Скачать с ютуб Italian lemon polenta flourless cake; gluten-free в хорошем качестве

Italian lemon polenta flourless cake; gluten-free

Thinking of an Italian summer vibe then this flourless Italian lemon cake. This lemon cake recipe is gluten-free as it is made with ground almonds and polenta and calls for boiling the lemon first to soften it. In true southern Italian style, there's no butter in this recipe only olive oil which is added to the lemon and then blitzed to pureé, to create a jam-like and lovely deep citrus buzz. There's no baking powder or baking soda in this recipe the eggs do all the work. Ensure you whip the eggs and sugar well before adding all the other ingredients. This cake is even better the following day therefore it is a perfect recipe to prepare ahead of time. It also freezers very well. Cut in slices and freeze. Defrost in the fridge before enjoying it. Serve with fresh berries and a little vanilla ice cream or cream. Inspired by Jamie Oliver's Italian Amalfi Lemon and polenta cake; I've lowered the olive oil, changed the syrup and omitted the mascarpone cream cheese topping. #italiancake #lemon #glutenfree #lemoncake #amalfirecipe #italiandesserts #flourlesscake Takes = 15 mins prep. Bakes = 40 to 45 mins Makes = 10-12 pieces Tin = 20cm spring-form 8 inches _________________________________________________________________ Chapters 0:00 how to make Italian Lemon Cake gluten-free and no dairy 0:30 step 1 boil the whole lemon to soften, then cool, chop and remove all seeds puree lemon and olive oil and set aside add eggs and sugar and beat until pale for 3 minutes 1:15 prepare 20cm 8 inches round cake tin 2:00 add almonds and polenta and pureed lemon and olive oil and mix 2 x 20 secs burst and stop and scrape halfway 3:06 pour the mixture into the cake tin then bake for 40 to 45 mins 180, 160˚C fan, 360˚F, 320˚F fan 3:24 how to make the optional sugar syrup 4:51 how to check if the cake is cooked with spaghetti then poke a few more holes 5:25 add cooled sugar syrup to the warm cake. 6:00 rest and completely cool, then place in the fridge. Serve the following day. 6:22 taste test and outro ____________________________________________________________________ Recipe link – https://suemareep.com/italian-lemon-c... Only 6 Ingredients One lemon Extra Virgin Olive oil – 200ml, 6.8 fl oz (3/4 cup) Large eggs – 4 Caster Sugar – 250g, 8.8 oz (1 cup) Ground almonds – 250g, 8.8 oz (1 + 1/4 cup) Fine Polenta – 100g, 3.5 oz (1/2 cup) Sugar Syrup (optional) Icing/powdered sugar – 75g (1/2 cup) Lemon juice from one whole lemon -____________________________________________________________________ Subscribe to YouTube https://www.youtube.com/c/SueMareeP?s... and hit the 🔔 Newsletter – https://suemareep.com/#/portal/signup Facebook –   / suemareepkitchenlove   Instagram –   / suemareep   Newsletter – https://suemareep.com/#subscribe\ My secret tool for YouTube growth – Tube Buddy https://www.tubebuddy.com/SueMareeP