Gluten Free Lemon Pudding Cake Recipes

Steps:

• Preheat oven to 350ºF/180ºC degrees. Shift the first 7 dry ingredients.
• Combine almond or soy milk and lemon juice and set aside.
• Purée the diced peaches in a food processor or blender until smooth. Stir in the milk mixture.
• Beat butter and sugar using electric beaters or a stand mixer until fluffy.
• Add an egg and beat again.
• Add peach mixture and liquor (optional) and beat until blended.
• Fold flour mixture into peach/milk mixture.
• Layer sliced peaches in a greased 8 x 8 inch (20 cm) square pan.
• Pour batter over sliced peaches in the pan and top with almond slices or shredded coconuts (optional).
• Place the pan in a large roasting pan.
• Add boiling water to the roasting pan to a depth of an inch (2.5 cm).
• Carefully place the pan in the oven and bake for about 50 minutes or until set in the center.
• Infuse love and serve warm or chilled with whipped cream or ice cream (optional).

Steps:

• Preheat your oen to 350°F or 180°C.
• Well grease a 9 inch/ 23 cm springform round baking pan.
• Boil a pot of water and then plunge the pistachios in for a quick 30 seconds. remove the pistachios- drain and then rub dry with a clean teatowel/kitchen towel. Peel off the pistachios 'skins'.
• Place the cleaned pistachios and sugar in a food processer and chop finely.
• Transfer the mix to a large bowl and add the egg yolks. lemon zest, baking powder, cornstarch, baking soda (bicarb) and the salt. Stir to combine.
• In a seperate bowl, beat the egg whites until stiff peaks form.
• Fold the egg whites into the pistachio mixture.
• Spoon the batter into the prepared pan.
• bake 20-30 mins or until cooked through. you can use a toothpick or fine skewer to check it comes out clean. Place back in the oven for up to another 10 minutes if required.
• Cool the cake in the tin for 15 minutes. Remove from the tin and then cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.
• Combine gluten-free baking flour, sugar, baking powder, and salt together in a large bowl. Add milk mixture to flour mixture; beat on medium speed with an electric mixer until batter is well mixed, about 2 minutes. Spoon batter into lined cups to about 3/4-full.
• Bake in the preheated oven until tops are a light golden brown and a toothpick inserted in the center of the cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.