(Fake) lemon cake with verjus icing
A moist, fluffy loaf cake made with gluten-free flours and no lemon at all: Vinberg Verjus sour provides the fresh acidity in the batter and the icing.
Ingredients
For the cake
- 150 g white rice flour
- 70 g fine maize flour
- 50 g potato starch
- 35 g vanilla custard powder
- 150 g soft butter
- 150 g cane sugar
- 3 eggs medium
- 100 ml plant-based milk
- 40 ml Vinberg Verjus sour
- 1.5 tsp cream of tartar baking powder
- 0.25 tsp bicarbonate of soda
- 1 pinch sea salt
For the verjus icing
- 100 g icing sugar
- 2–3 tsp Vinberg Verjus sour
Instructions
Batter
- Preheat the oven to 175 °C (conventional) and line a loaf tin with baking paper.
- Beat the butter and cane sugar for several minutes until creamy. Beat in the eggs one at a time.
- Mix the rice flour, maize flour, potato starch, custard powder, baking powder, bicarbonate of soda and sea salt.
- Briefly stir in the dry ingredients alternately with the plant-based milk and the verjus until you have a smooth batter.
Baking
- Pour the batter into the loaf tin and bake for about 45–55 minutes. Check with a skewer.
- Leave the cake to rest in the tin for 10–15 minutes, then turn it out and let it cool completely.
Icing
- Stir the icing sugar and verjus into a thick icing and spread it over the cooled cake.
Notes
Maize flour gives the cake its slightly yellow colour. For a gluten-free cake, make sure the custard powder and baking powder are gluten-free. How well individual ingredients are tolerated varies from person to person.