Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, June 1, 2014

Lemon Almond Cake (Gluten Free)

I made this cake for my friend, Brenda.  It was her birthday – and as I’ve posted before, she needs to stay away from gluten.  I made her a gluten free coconut cake (click HERE for that recipe) last year for her birthday, but this year we decided to try something different.  Viola!  I found this recipe on Pinterest.  The measurements were all metric.  GAH!  I didn’t realize there would be math involved in this cooking project.  But, with the help of the miraculous internet (and my husband, who for some strange reason understands the metric system) I think I made the cake according to the instructions.  It was super good!  Very lemony and delicious with the almond flavor and glazed with powder sugar and fresh lemon juice.  Cooking the lemons first was really interesting!  The consistency is unique and the flavor is wonderful!  I would totally make this cake again.
3 large lemons
1 cup Bakers (superfine) Sugar (250g)
2 cups Almond Meal (250g)
6 eggs
1 tsp. baking powder
Place the lemons in a medium saucepan and cover them with water.  Bring the saucepan to a boil and then reduce to a simmer; cooking the lemons for about 1 to 1 ½ hours until they are soft to the touch and a spoon goes through the skin easily.  Keep an eye on the saucepan and top off with boiling water from a kettle when necessary.
Once the lemons are cooked, remove them to a bowl and let them cool. It works well to cook the lemons the night before making the cake and simply leave them at room temperature overnight.
Preheat the oven to 375°.  Grease and line the base of an 8” cake tin.  I used an angel food cake pan.
Place the cooked lemons in a food processor and process until you have a fine puree.  Remove any seeds that remain.  Add the sugar, almond meal, eggs and baking powder.  Blitz again until everything is well combined. 
Pour the batter into the cake tin and bake for 1 hour, until a metal skewer inserted in the middle comes out clean.  At about 40 minutes check to see if you need to place a sheet of foil on top of the cake to prevent it from browning too much. 
Remove from the oven and allow cake to cook in the cake tin on a wire rack.
Once cooled and placed on a serving plate, I combined powder sugar and fresh lemon juice to make a glaze (kind of on the thick side) and glazed the cake with it.
Serve with ice cream, if desired and enjoy!

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