As it was my middle monkey’s birthday last week and we usually have a family get-together on these occasions I was on the hunt for nice gluten-free cakes and sweeties to serve the family on an April-afternoon. When I came across this recipe a couple of weeks ago I thought on the spot it would be an easy transfer into gluten-free: it does not at all contain too much flour and the pastry of the cake (which contains the flour) is not supposed to be a fluffy and soft one but thin and more like a cookie.
This cake recipe is originally adapted from Donna Hay, I changed more than just the type of flour though so I consider it ‘mine’ now 😉
What you’ll need for the pastry:
– 150g gluten-free flour (again I used bake’n’cake-flour mix)
– 100g butter
– 50g sugar
Mix all ingredients in a small bowl, until it becomes a crumble-dough. It’s best to use your fingers instead of a food processor. Cover a round normal baking pan with pan liner, preheat your oven to 175 degrees C. Fill the crumbles/dough into the pan and spread evenly until the pan is fully filled with dough. Bake for 30-35 minutes, then set aside.
For the cheese filling you’ll need:
– 500g ricotta cheese
– 300g cream cheese (I used fat reduced cream cheese and it worked well)
– 4 eggs
– 250g sugar
– rind of one big lemon (preferably organic)
– juice of one big lemon
– 1,5 tbl spoons cornflour
– 2 tbl spoons water
Mix all ingredients except water and cornflour in a bowl, using your food processor. Mix water and cornflour in a small extra bowl until smooth then add to the cheese filling, stir thoroughly. Fill the mass into the baking pan on top of the pastry and bake for another 70 minutes.
Actually one should then turn the oven off and leave the cake inside until cooled. As I had several other baking goods already queuing I had to take my cake out of the oven and let it cool outside. Maybe this is the reason why it seemed a little pale in the end, though taste, shape and stiffness were supreme. It was the real winner of the party and no-one actually noticed it was gluten-free. 🙂