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TucsonMom
Gluten-free lemon-raspberry cake
A cake of gluten-free cake mix, lemon zest and lemon juice. The filling: fresh raspberries.
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Ingredients
Directions
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Preheat the oven to 180˚C.
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Mix the gluten-free cake mix with the eggs and butter until smooth.
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Grate the yellow skin of the lemon and squeeze out the fruit. Add the grater and juice to the batter.
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Put the batter in the cake tin covered with baking paper and spread the raspberries over it. Push them a little into the batter so that they are just visible.
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Fry the cake in the middle of the oven for about 50 minutes until golden brown and done.
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After 45 minutes, check with a skewer for doneness. If this comes out clean, the cake is done.
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Cool for 10 minutes in the mold.
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Place a plate or flat dish on the cake and turn over so that it comes out of the mold. Allow to cool completely in 1 hour.
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Nutrition
380Calories
Sodium7% DV160mg
Fat48% DV31g
Protein10% DV5g
Carbs7% DV21g
Fiber4% DV1g
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