Indulge in the delightful flavors of this Gluten-Free and Lactose-Free Raspberry Cake, a perfect blend of sweet and tart that promises to satisfy every palate. Crafted with a thoughtful mix of gluten-free flours and enhanced with the juiciness of fresh raspberries, this cake is moist, fluffy, and bursting with flavor. Its incorporation of lactose-free milk and yogurt adds an extra layer of creaminess without the dairy, making it a wonderful option for those with dietary restrictions.
Why You'll Love This: The charm of this cake lies in its light, airy texture and the vibrant bursts of raspberry throughout each slice. The use of demerara sugar provides a subtle molasses flavor that complements the tanginess of the berries. This cake is not just a treat for the taste buds but also visually appealing, with bright red raspberries dotting the golden batter. It's a perfect example of how dietary restrictions can lead to creative and delicious baking.
Perfect Occasion: This Raspberry Cake is ideal for spring and summer gatherings where fresh flavors are celebrated. It's perfect for brunches, garden parties, or any festive occasion where a light yet satisfying dessert is desired. It's also an excellent choice for birthday celebrations or special events for those who prefer gluten-free or lactose-free options.
Decoration Tips: For an elegant presentation, dust the top of the cake with powdered sugar or drizzle a simple glaze made from powdered sugar and lemon juice. Garnish with additional fresh raspberries and mint leaves for a refreshing and colorful touch. You could also serve each slice with a scoop of lactose-free vanilla ice cream or a dollop of whipped coconut cream to complement the fruity flavors.
Ingredients:
- 5 eggs, separated
- 1 cup demerara sugar
- 2 cups gluten-free flour mix (or 1 cup rice flour + 1/2 cup cornstarch + 1/2 cup sweet starch)
- 1/2 cup olive oil or sunflower oil
- 3/4 cup lactose-free milk and yogurt mix
- 1 pack of raspberries or strawberries
- 1 tablespoon baking powder
- A pinch of salt
Instructions:
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Grease and flour a large baking pan.
- Warm the milk and yogurt mixture in the microwave for 30 seconds and set aside.
- In a mixing bowl, beat the egg whites with a pinch of salt until they increase in volume and form soft peaks.
- Gradually add sugar, one tablespoon at a time, while continuing to beat. Then add the egg yolks one at a time, mixing well after each addition.
- Slowly pour in the oil in a steady stream while continuing to mix.
- Sift in the dry ingredients (flour mix, baking powder) alternately with the milk and yogurt mixture, folding gently with a whisk to avoid deflating the mixture.
- Pour the batter into the prepared pan, evenly distributing it. Scatter the raspberries over the top.
- Bake in the preheated oven for about 35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Enjoy this divine Gluten-Free and Lactose-Free Raspberry Cake, where every slice is packed with the fresh, zesty flavor of raspberries, making it a delightful treat for any occasion.