Sansa’s Lemon Cakes (sans wheat)

Lemon cake.I don’t think I’ve ever been so proud of how a new recipe came out.

With the debut HBO’s Game of Thrones season three quickly approaching, I realized I had to get working on converting a recipe. For those of you who haven’t read the books the that epic, soap-opera like fantasy is based on, you may not know that food plays a major role. The various, intricate dishes the royalty dines on are mentioned so frequently that there’s a website devoted to the food— the Inn at the Crossroads.

While a lot of the recipes are “the different families eating each others’ animal mascots,” as a friend remarked, there is a vegetarian section on the website. Which is where the inspiration for this recipe comes from— Sansa’s lemon cakes, the dessert favored by a rather unfortunate princess.

For this recipe, I looked at the recipes from Inn at the Crossroads, as well as the Gluten-Free Goddess’s recipe for lemon cake. These tangy, moist little cakes are a happy product of both.

Also, the scent of fresh lemon in your apartment makes the day seem less gray and dull outside. (I did say seem.) And if you’ve never zested and juiced lemons before, a word of advice: zest the lemons before you juice them. It’s just easier that way.
lemon zest
I used almost all Meyer lemons for this recipe, which are much less acidic than regular lemons. I did use half a regular lemon, to give the cakes the proper puckery tang.

Also, while a lot of the gluten-free baking recipes I’ve tried involve chilling the dough, this one ain’t fussy. Just mix up the flour, and you’re good to go.

Buy local, yo.
Buy local, yo.

Ingredients

1 cup almond flour
1/2 cup sweet rice flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthum gum (optional)
dash of salt
1 stick butter (room temperature!)
5 eggs
3/4 cup buttermilk
lemon zest from one lemon
2 tbsp fresh lemon juice

For the glaze:
juice of one lemon (or two small lemons)
2 tbsp honey
1 tbsp lemon infused flaxseed oil (optional)

flours

1. Preheat the oven to 350 degrees.
2. Whisk all of the dry ingredients (flours, sugar, salt, gum, baking soda and powder) together. (Don’t put the ingredients in a flour sifter, because the almond flour will get caught in the screen.) Set aside.
3. In a different bowl, beat the eggs til they are foamy. Add the buttermilk and butter, and continue to mix.
4. Add the lemon juice and zest, and mix.
5. Slowly, combine the wet and dry ingredients, stirring thoroughly, making sure no lumps form.
6. Pour the batter into a non-stick muffin pan. (If you use a cupcake pan, remember this batter cooks very quickly.)
7. Bake at 350 degrees for 15-20 minutes. Keep an eye on them, because they’ll cook quickly.
8. While the cakes are baking, mix the lemon juice, honey and flaxseed oil together.
9. Remove the cakes from the pan carefully.
10. Let the cakes cool before brushing with glaze.

cake1

Mine came out lemony, moist, and absolutely delicious. I’m not usually a huge baked-goods person, but I found myself devouring them. Next time, I might double the recipe.

Just some light reading.
Just some light reading.

 

Sansa's Lemon Cakes

  • Servings: 4-6
  • Difficulty: moderate
  • Print

 

Ingredients

1 cup almond flour
1/2 cup sweet rice flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthum gum (optional)
dash of salt
1 stick butter (room temperature)
5 eggs
3/4 cup buttermilk
lemon zest from one lemon
2 tbsp fresh lemon juice

For the glaze:
juice of one lemon (or two small lemons)
2 tbsp honey
1 tbsp lemon infused flaxseed oil (optional)

1. Preheat the oven to 350 degrees.
2. Whisk all of the dry ingredients (flours, sugar, salt, gum, baking soda and powder) together. (Don’t put the ingredients in a flour sifter, because the almond flour will get caught in the screen.) Set aside.
3. In a different bowl, beat the eggs til they are foamy. Add the buttermilk and butter, and continue to mix.
4. Add the lemon juice and zest, and mix.
5. Slowly, combine the wet and dry ingredients, stirring thoroughly, making sure no lumps form.
6. Pour the batter into a non-stick muffin pan. (If you use a cupcake pan, remember this batter cooks very quickly.)
7. Bake at 350 degrees for 15-20 minutes. Keep an eye on them, because they’ll cook quickly.
8. While the cakes are baking, mix the lemon juice, honey and flaxseed oil together.
9. Remove the cakes from the pan carefully.
10. Let the cakes cool before brushing with glaze.

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4 thoughts on “Sansa’s Lemon Cakes (sans wheat)

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