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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Almond Tart

From Oonagh Williams of Royal Temptations Catering

(also known as Bakewell Tart or Frangipane Tart)



  • ¾ c Oonagh's Gluten-Free Flour
  • ¼ c powdered sugar
  • ¾ stick (3oz) very soft butter
  • 1/4 tsp xanthan gumGluten-Free Almond Tart
  • 2-4 tbsp raspberry jam/jelly or other strong tasting jam


  • ½ stick (2oz) very soft butter
  • ½ c granulated sugar
  • 2 large eggs
  • 3/4 c almond meal or almond flour (3/4 c of skinless almonds ground in processor with the sugar to fine breadcrumb consistency - Trader Joe's sells almond meal, which is almonds ground with their skins still on for a speckled appearance; ground blanched almonds are known as almond flour)
  • 1 tbsp cornstarch
  • 1/2 tsp gluten-free baking powder
  • 2 tsp gluten-free almond extract


 ¼ - ½ c sliced almonds, powdered sugar


1.Preheat oven to 350 degrees.

2 Place butter and powdered sugar in mixing bowl. Use electric mixer to quickly beat butter and powdered sugar until they form a creamy mix.

3. Beat in gluten-free flour and xanthan gum until mix starts forming lumpy breadcrumbs. Sprinkle onto bottom of greased 9” pie plate and halfway up the sides. Take a piece of plastic wrap and place on top of breadcrumb mix and press through plastic wrap until breadcrumbs start to squish together and look like a soft dough instead of breadcrumbs.

4. Bake in oven for 20 minutes until slightly shrunken and tinged brown around the edges and light golden brown over most of the base. It might also have brown patches on the base of the crust depending on your oven and pan used. Remove from oven.

5. Place all of filling ingredients in same mixing bowl or food processor and beat until well blended (about1 minute).

6. Put dollops of jam on hot crust, leave for 2 minutes to start softening and then spread raspberry jam over partly cooked crust, stopping just before the edge. The crust might lift slightly as you spread.

7. Gently spread filling on top of jam and try to cover jam completely. Because the crust is hot, the jam will still show around sides of filling and the almond cake batter will appear to be melting from the heat.

8. Sprinkle sliced almonds on top of the filling. Bake at 350 degrees for about 25-30 minutes until well risen, golden brown and set, but still soft in the middle.

9. Remove from oven, sprinkle with powdered sugar and serve warm or cold. 

Tips & Alternatives: This recipe would originally have been made with a pie crust, but this base is far less work and tastes like a fine shortbread base. Ground pecans or hazelnuts (filberts) could also be substituted for the almonds for a stronger flavor. Instead of jam, try using fresh stoned cherries, raspberries, blueberries or peaches under the filling. Note that this tart is only about one inch deep when cooked, so is ideal for a lighter treat while still being a sweet treat.

I bake the gluten-free crust on its own until it is light golden brown; otherwise it tastes a bit raw and floury when the filling is added and cooked. Metal pans will cook the base quicker, but ovens vary, so watch closely. If the base is cooked until completely golden brown in the beginning, it tastes overcooked once it has the additional cooking time of the cake layer.

I also make this with Earth Balance instead of butter for my son.

For serving, cut into wedges and top with raspberry sauce or chocolate ganache.

Cook in 8x8 and cut into large squares and then cut large squares into 4 triangles or 2 larger triangles. Double the quantity to fit a 9x13 pan.

Note: Always check the label to ensure ingredients are gluten-free.



Tags: Dessert

Raspberry Almond Mini Cheesecakes

Blue Diamond Logo

Courtesy of Blue Diamond


Makes 8 servingsRaspberry Almond Mini Cheesecake



  • 1 (4.25-oz.) box Blue Diamond Almonds Cinnamon Honey Nut Thins
  • 1/3 cup butter, melted
  • 2 Tbsp. sugar
  • 1/2 tsp. cinnamon


  • 3 (8-oz.) packages cream cheese, softened
  • 2/3 cup sugar
  • 1 tsp. almond extract
  • 3 eggs
  • 20 fresh raspberries
  • 1/4 cup seedless raspberry jam or preserves


  1. Preheat oven to 350 degrees F. Process cracker crumbs, butter, sugar and cinnamon in a food processor until very finely chopped. Place equal amounts into four lightly greased 4 ½ -inch springform pans.
  2. Place a piece of plastic wrap directly onto the surface and press crumbs firmly onto the bottom and partway up the side.
  3. Beat cream cheese, sugar and extract with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition.
  4. Spread equal amounts of batter into pans. Swirl a Tbsp. of jam into each and press 5 raspberries lightly into the batter. Bake for 30 minutes or until the centers jiggles just slightly when gently tapped. Let cool slightly, then chill for at least 1 to 2 hours.
Tags: Dessert, For Kids

Irish Soda Bread: 2015 Version

From Chef Oonagh Williams of Royal Temptations Catering

Irish Soda Bread

So this is tweaking my gluten-free soda bread recipe even more. Remember that it is very difficult to reproduce the tastes of these original dishes since they were prepared at a time when all food was extremely fresh.  In Ireland, we had our own butter and milk, the flour came from a local mill, and your meat and vegetables were from your own land, particularly in the country.

I keep playing with the recipe for Irish soda bread, trying to get a taste even closer to what I grew up with.  Both my parents were born in Southern Ireland, so soda bread was almost a daily bread growing up, even in London, England. I like a crusty outside, but my mother's was always softer. This is a stronger flour blend, so it needs more liquid.

Makes 7-8 large scones. A #40, 2 Tbsp. scoop makes 20 mini scones for 20-25 minutes of cooking. I mixed Kerrygold shredded Irish cheddar with some Kerrygold butter to make a spread for scones. Kerrygold is genuine made in Ireland butter and cheese.


  • 1 cup (5+3/4 oz., 160 g) brown rice, potato starch, tapioca starch mix (Some suggestions include King Arthur, Annalise Roberts, Authentic Foods. Always be sure to double check the label to ensure it is gluten-free)
  • ½ cup teff flour (2+1/2 oz., 70 g)
  • ½ cup millet flour (2 oz., 60 g)
  • 1 tsp. (5 ml) baking powder (I use Rumford’s labeled gluten-free)
  • ½ tsp. salt (Some people might like more salt if they are heavy salt eaters.)
  • ½ tsp. xanthan gum
  • 1 Tbsp. (15ml) sugar
  • 2 Tbsp. butter
  • 1+1/4 cup (10 fl. oz.) buttermilk
  • 1+1/4 tsp. baking soda (Also known as bicarbonate of soda in the UK)


  1. Preheat oven to 400*.
  2. In a wide shallow bowl mix flours, baking powder, salt, xanthan gum and sugar.
  3. Rub butter into flour mix until it resembles fine breadcrumbs.
  4. Stir baking soda into buttermilk.  Many older English recipes have you stir baking soda into liquid ingredients so it dissolves.  Otherwise, you can taste an unpleasant metallic flavor in your mouth from too much baking soda or baking soda left in lumps. That metallic taste is why so many people don't like soda bread.
  5. Stir buttermilk mix into dry mix with a wooden spoon or spatula until mix resembles quite a sticky dough, not a dry dough.  Depending on how carefully you measured ingredients and brands used, the flour mix might suck up liquid and be quite dry, needing more of the buttermilk. Weather conditions, like humidity, make a difference to the dryness of flours. If you think mix is too wet, wait a moment or two.  I find that baking powder and xanthan gum almost immediately thicken dough so it is scoopable. You do want it to be sticky, so it is not dry on baking. This dough is dark colored so it is difficult to see if it needs more liquid.  Stir to the very bottom of the mixing bowl.
  6. Scoop dough onto lined cookie sheet using roughly a quarter cup scoop.
  7. Bake in preheated oven for about 30 minutes.  Even though bread might look cooked, if you break off a piece and it still tastes a bit grainy and bitter soda, it needs more cooking.  When thoroughly cooked there shouldn’t be a soda aftertaste. Cook until bread is well risen, hard on top to the touch and sounds hollow if you tap the bottom of the breads.
  8. Remove from oven and place on cooling rack. Rub with butter if you want. Wrap in clean cloth to soften crust if you want.  I love the crunchy, nutty crust so I prefer it crisp.
  9. Serve with egg and smoked salmon torte or toast for breakfast with marmelade, or straight from the oven hot with butter melting. We had soda bread and smoked salmon for our wedding and our son's Christening.

About Chef Oonagh Williams

Chef Oonagh WilliamsChef Oonagh Williams has just been chosen as one of New Hampshire's WZID's Outstanding Women for 2015. See her at the WZID Women's Expo Saturday, March 7 and watch her on WMUR's Cooks Corner on Friday, March 13 with St. Patrick’s Day recipes. Like her at Gluten Free Cooking with Oonagh on Facebook. Chef Oonagh will be at Concord Co-Op on Thursday, March 12,  Atkinson Library on Tuesday, March 24 and Westford MA on Thursday, March 26 – programs on the power of food – best medicine or worse poison.  Chef Oonagh also does Corporate Lunch ‘n Learns and speaks at various celiac disease conferences. Check the newsletter archives for more of Chef Oonagh's St. Patricks Day recipes, beef in gluten-free beer, Irish Chicken Rolls, Sticky Toffee puddings and more.

Tags: Breads

Gluten-Free Roasted Garlic Cheese Bread

From Oonagh Williams of Royal Temptations Catering

Roasted Garlic Cheese Bread

I just wing the ingredients quantities depending on what I'm feeling and have available.


  • Roasted garlic in olive oil
  • Butter
  • Mozzarella cheese or 4-5 cheese Italian blend
  • Parmesan cheese
  • Green of green onion
  • Chopped fresh parsley or basil
  • Your choice of gluten-free bread product


  1. Roasted garlic has become the next “in-thing,” but I can’t stand roasting a whole head and then having to laboriously squeeze out the garlic to use it. So I buy peeled garlic (from Gilford CA, called 'the Garlic Capital of the world, from Costco) put the garlic in a small pan, cover with olive oil and leave the garlic to cook as slowly as possible on top of the stove or in the oven stirring it occasionally so it cooks evenly.  The garlic is done when it is a very light golden brown and soft and squishy, 15-20 minutes.
  2. Leave to cool, then drain off most of the olive oil into a container to use up in cooking. Put the roasted garlic and remaining oil in a food processor and purée. Add more of the oil if it is too stiff. I then squish it really flat in a ziploc bag and freeze it so I can cut/break off pieces for garlic mashed potatoes, dips, dressings, etc.  If you only make a small quantity, then decant it into a clean glass jar and keep in the fridge.
  3. I had seen a post somewhere of making garlic bread with roasted garlic instead of raw garlic.  That recipe cooked the raw garlic in butter.  I've always roasted garlic in olive oil as I say above – please not canola oil.  I did add some butter to the mix for the garlic bread. I like about 50/50 mix of mozzarella and parmesan, plus the fresh herbs.  Use enough oil or butter in the mix to be wet when you spread it on bread so the bread is oozingly oily and buttery with melted cheese on top.

I've spread this mix on toasted/broiled gluten-free bread, English muffins, bagels, then finished under the broiler. Really yummy on all, but definitely messy from the butter/oil dripping down your fingers – who cares!

About Chef Oonagh Williams

Chef Oonagh Williams'Like' Chef Oonagh on Gluten Free Cooking with Oonagh on Facebook.  Keep up with her television appearances, radio, talks to both celiac disease groups and non-gluten-free diet groups.  Consult with her by Skype.

Come Meet Chef Oonagh when she speaks at the GFAF expo in Worcester MA on July 25 and at the GIG Conference in North Dakota on November 7. Chef Oonagh also does Corporate Lunch ‘n’ Learns and speaks at celiac disease conferences. Read her article on visiting Atlanta GA, tourism and gluten free options in the current issue of New England Celiac Organisation magazine.

Tags: Breads

Fastest Fudge Cake with Chocolate Ganache and Nut Toffee

From Oonagh Williams of Royal Temptations Catering

Fastest Fudge Cake with Ganache and Nut Toffer


(Adapted from regular flour by Scott Phillips of Fine Cooking, 2004)

This is easier, quicker and has less fat than my regular chocolate cake, which contains a lot of melted chocolate, butter and sour cream.  I fancied making this with almond meal and then also made it with hazelnut meal. Very brownie-ish, very tender and easily breaks when warm.


Can be dairy-free, with nut flour - makes single layer 8-9”


  • 1+1/2 cup (5 oz.) almond meal (I buy Trader Joe’s Almond Meal or Bob’s Hazelnut Meal.  I found almond flour (rather than meal) made the cake far too moist.)
  • 1 oz. (1/4 cup plus 2 Tbsp.) unsweetened natural cocoa powder
  • 1+1/2 tsp. gluten-free baking powder
  • 1/4 tsp. salt
  • 4 oz. (1/2 cup) butter or Earth Balance, melted and still warm
  • 1+1/4 cups (7 oz., 205 g) packed light brown sugar
  • 2 large eggs
  • 2 tsp. (10 ml) gluten-free vanilla extract
  • 1/4 cup hot water (or coffee, orange juice)

Note: No xanthan gum needed


  1. Preheat oven to 350 degrees. Spray the bottom and sides of an 8x2-inch or 9x2 inch round cake pan. I find this works best in a springform pan with a glass bottom that you can also serve from.
  2. Mix all ingredients in a 6 cup bowl until blended. This is quite a wet batter.
  3. Scrape the batter into the prepared pan.
  4. Bake until a knife inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 minutes for an 8-inch pan. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and let cool completely, before you try to turn it out.  I just leave it on glass insert from pan.


  • Either ½ cup heavy cream heated to near boiling, then add ½ cup gluten-free semi-sweet chocolate chips.
  • For dairy-free,  ½ cup coconut cream (I really like Arroy-D coconut cream.  It is thick and more like heavy cream) mixed with ½ cup gluten-free and dairy-free chocolate chips.  My husband really enjoys the coconut cream version.


  1. Mix chocolate and cream until totally smooth, then refrigerate for several hours.
  2. Ganache with dairy cream: You can spread half and then whisk the rest to hold its shape and pipe. Coconut cream sets very firm and can be spread. Both ganaches are more bitter tasting than most kids will like.
  3. I didn't really notice the difference when I added 1-2 Tbsp. Amaretto or Frangelico to ganache.
  4. The cake edges can cook to far firmer than middle.  Once you spread ganache to the edges and let it drip down sides, the edges soften.

Other ideas:

Toffee: (Why not? I like the crunch.)

  • ½ cup almonds or hazelnuts toasted in 350 degree oven for 10 minutes.
  • ¼ cup sugar mixed with 2 Tbsp. water.


  1. In a small non-stick pan over medium heat, gently melt sugar and water and cook sugar syrup until it turns to a light golden brown. Be very careful, sugar burns are very painful.  Keep kids and pets away.  Also, don't try making toffee on humid days.
  2. Add toasted nuts to browned caramel. Take care not to burn the sugar and therefore the almonds. Once cooked, remove from pan, pour onto piece of foil, cool, break into pieces and store in an air tight container for several days until needed. Break up and sprinkle chunks or grind and sprinkle.
Tags: Dessert

Mexican Lasagna

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Mexican Lasagna


  • 20-30 soft, gluten-free corn tortillas
  • 1 lb. thawed ground sirloin, ground turkey, Italian sausage, or other meat of choice
  • 1 large onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely crushed (optional)
  • 1 lb. can of beans of your choice, rinsed and drained
  • 12 oz. can of corn (I normally don’t drain the liquid)
  • 1 lb. jar of salsa
  • 2 tsp. cumin
  • 1/8 tsp. ground chipotle pepper (or to taste)
  • 1 lb. low-fat cottage cheese or ricotta cheese
  • 1 cup of Mexican blend cheese
  • ½ cup milk
  • green of half a bunch of green onions
  • Freshly chopped cilantro, to taste
  • Additional Mexican cheese, sour cream, crushed tortilla chips, for garnish


1. In a large non-stick pan, add ground meat of your choice, onion and garlic.  Fry over medium heat until meat is browning.

2. Stir in beans, corn, salsa. Fill empty salsa jar with water and add to pan, twice.  Add cumin and chipotle. Add salt and pepper to your taste. Bring to a boil, then turn down to a simmer. Cover and simmer for about 20 minutes.

3. Mix cottage cheese or ricotta cheese with Mexican blend cheese, milk, green onions and cilantro.

4. Place the round containers/pie plates etc. on the counter and spray or lightly oil inside so tortillas don’t stick.

5. Place one tortilla in bottom of dish. Top with 1 cup of meat mix. Repeat until you have 3-4 layers.

6. Mix the additional Mexican cheese with sour cream and/or crushed tortilla chips and spread on top of final tortilla.

7. Bake in preheated 350 degree oven for 20-30 minutes, until cheese is melted and everything is bubbling. Cheese often melts out from side of tortillas.

8. Remove from oven, let cool for about 5 minutes. Cut into wedges and serve.

Tips & Alternatives:

Some other ideas I saw online: Add a layer of Spanish rice. Serve topped with lettuce, tomatoes, sour cream, green onion and taco sauce.

I would also stack these soft tortillas with chicken in sauce, Italian-style meat sauce or roasted vegetables. You can also make crepes and stack them in a tower with fillings, rather than rolling them individually. Then every portion can receive same amount of filling when it is cut in pie/cake-style wedges.

Tags: Dinner

Naturally Gluten-Free Cape Town Salmon with Spinach, Sundried Tomato and Feta Cheese

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Cape Town Salmon with Spinach, Sundried Tomatoes and Feta Cheese

I had this for lunch at Cape Town Fish Market in May 2015, sitting in the sunshine on the pier outside the Victoria and Alfred Mall in Cape Town, South Africa.  We had just come off the ferry from visiting Robben Island where Nelson Mandela was imprisoned.

My lunch actually was two pieces of grilled hake sandwiching spinach, sundried tomato and feta cheese, with a prawn (shrimp) and olive tapenade.  They used fresh spinach, but I like to keep a bag of frozen chopped spinach in the freezer. I added some cream and left out the olive tapenade – far too salty for me. This sauce would go well with probably any fish or chicken breast or pork. Add different herbs, some chili spice.

Generous sauce portioned for 2 people


  • 1 Tbsp. (15 ml) olive oil
  • 1 small onion, peeled and finely chopped
  • 1 cup frozen chopped spinach – no need to thaw
  • 1 clove of garlic, peeled and finely chopped
  • 2 Tbsp. (30 ml) sundried tomatoes in oil, sliced or chopped . You can buy sundried tomatoes cut into 'julienne' – meaning thin slices
  • 2 Tbsp. (30ml) feta cheese crumbles
  • 1/2 cup (4 fl. oz., 120ml) cream or coconut cream
  • Salt and pepper to taste
  • Pinch of sugar if spinach is too bitter for you.
  • Your choice of salmon, chicken or pork cooked to your liking


  1. Gently heat olive oil in small pan.  Add onions and cook until tender and starting to brown.
  2. Add spinach and garlic, stir well, cover pan and leave to simmer for several minutes until spinach is tender.
  3. Add sundried tomatoes and cream and simmer for 3-4 minutes.
  4. Taste and adjust seasoning remembering that feta cheese tends to be salty.
  5. Cook salmon fillet, chicken or pork until done.
  6. Stir feta cheese into sauce and immediately pour over salmon, chicken or pork so feta cheese doesn't melt into sauce.

Oonagh’s Alternative Suggestions: I like to add fresh parsley or basil.  Lemon thyme in season is wonderful, little bit of fresh mint. This would also be good over pasta or rice.  Use coconut cream to reduce cholesterol and omit feta and it's dairy-free. I also cook a similar mix as a base for a crustless quiche. I tried adding a vodka cream sauce I had bought that was good on its own, but didn't work in place of cream in this recipe.

Watch Chef Oonagh make the Salmon dish on NH's ABC WMUR Cooks Corner May 2015

About Chef Oonagh Williams

Chef Oonagh Williams'Like' Chef Oonagh on Gluten Free Cooking with Oonagh on Facebook.  Keep up with her television appearances, radio, talks to both celiac disease groups and non-gluten-free diet groups.  Consult with her by Skype.

Come Meet Chef Oonagh when she speaks at the GFAF expo in Worcester MA on July 25 and at the GIG Conference in North Dakota on November 7. Chef Oonagh also does Corporate Lunch ‘n’ Learns and speaks at celiac disease conferences. Read her article on visiting Atlanta GA, tourism and gluten free options in the current issue of New England Celiac Organisation magazine.

Tags: Lunch, Dinner

Passover Almond Cake

From Chef Oonagh Williams of Royal Temptations Catering

Passover Almond Cake


  • 1 stick (4oz.) very soft butter
  • 1 cup (8 oz.) sugar – divided in half
  • 4 large eggs, separated into yolks and whites.
  • Pinch of salt
  • 2 cup (8 oz.) of almond meal
  • Zest of 1-2 lemons or oranges  


  1. Preheat oven to 350 degrees, grease and gluten-free flour a 10” bundt pan.  Beat the egg whites until stiff in an 8 cup spotlessly clean (meaning no grease at all) mixing bowl.  Add the ½ cup of sugar and beat until the egg white mixture is meringue-like: stiff, glossy, shiny.
  2. If you have a second 8 cup bowl then you can make the rest of cake in second bowl.  Otherwise, scoop out meringue mix onto dinner plate, large cereal bowl and use the empty bowl for cake – no need to wash.
  3. Beat very soft butter, the second ½ cup sugar, egg yolks and almond flour together until thick and creamy. Beat in lemon or orange zest.
  4. Scoop about ¼ of meringue mix into egg yolk mix and beat to blend.
  5. Add rest of meringue mix and carefully fold and gently stir into egg yolk mix. Make sure to get down to very bottom of mixing bowl, the mix will be quite stiff and it is hard work. Scrape any zest off the beaters, it tends to stick there.
  6. Scoop mix into bundt pan and cook for about 45 minutes until well risen, golden brown and set but still soft in the middle.
  7. Remove from oven, let cool in pan for about 10 minutes and then turn out onto cooling rack to finish cooling. The texture should be similar to rolls of almond paste when cut, but cooked throughout. It is quite a tender cake so be careful turning it out.  If it breaks, just serve it as slices.
Tags: Dessert

English Scones

From Chef Oonagh Williams of Royal Temptations Catering

English Scones


  • 1 cup Oonagh’s Gluten-Free Flour Mix
  • 1 cup almond meal
  • 2/3 cup gluten-free cornstarch
  • 1/4 cup buttermilk powder
  • 4 tsp. baking powder
  • 1 ½ tsp. baking soda
  • Salt
  • 6 Tbsp. sugar
  • 1 tsp. xanthan gum
  • 4 oz, 1 stick hard butter from the fridge - cut into 1 tbsp slices.
  • ½ cup cream
  • 2 eggs
  • 4 tsp. vanilla extract (essence)


  1. Preheat oven to 350 degrees F.
  2. Mix together Oonagh’s Gluten-Free Flour Mix, almond meal, cornstarch, baking powder, baking soda, buttermilk powder, salt, sugar and xanthan gum.  Put all ingredients in a food processor and quickly pulse to mix.
  3. Add cold butter and pulse until pea size pieces of butter are throughout the dry mix.  Using cold, hard butter makes for a flakier scone. If you don’t have a food processor, then grate hard butter into dry mix in bowl using the large holes on a box grater and stir butter into mix without melting butter from heat of your hands.
  4. Whisk eggs in a 4 cup bowl until fluffy (about 1 minute) then whisk in cream and vanilla.
  5. Stir dry mix into wet mix and mix until it comes together like a wet dough/paste.  This is not a dough that can be kneaded or rolled out like regular scone dough. Depending on how carefully you measured wet and dry ingredients, the dough should be quite wet but will thicken in a minute or two because of baking powder and xanthan gum.
  6. Either a) spoon into greased texas muffin cups or regular muffin cups, or b), spoon and spread into 9” pie plate or cake pan and then roughly mark up into 8 sections. This 'dough' spreads if you try and bake it flat on a baking sheet.  To get height it needs to be baked in a container.
  7. Bake in preheated oven for 25-30 minutes for large scones or pie plate.  Adjust cooking time as needed and be sure to start checking the scones about 75% of the way through cooking.
  8. Remove from oven, allow to cool (otherwise they will fall apart when you cut them), then serve with jam and sweetened whipped cream, strawberries and cream or lemon curd and cream.
  9. For homemade cream, whip 1 cup of heavy or whipping cream with 2 Tbsp. powdered sugar and 1 tsp. vanilla.
  10. Slice and sugar strawberries so they produce juice, then pour juice over each half of scone, top with strawberries and sweetened whipped cream for total indulgence.
Tags: Breakfast, Appetizers/Snacks

Lemon Almond Cake with Lemon Cream Filling

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-free lemon almond cake with lemon creamy filling and whipped cream



To make 2 layers - easily halved for just one cake layer

  • 1 stick (4 oz. or 112 g) very soft butter or butter substitute
  • 1 cup (7 1/2 oz. or 215 g) granulated sugar
  • 4 large eggs
  • 1 ¾  cups (6 oz. or 165 g) almond meal/almond flour/ground almonds
  • 1 tsp. (5 ml) baking powder
  • 4 tsp. (20 ml) almond extract
  • Grated zest/rind of one lemon
  • ¼ - ½ cup (1-2 oz. or 25-50 g) sliced/flaked almonds


1. Preheat oven to 350 degrees.

2. Place all of cake ingredients (but not sliced almonds) in mixing bowl and beat until well blended – 1 minute.

3. Grease and line two 9” (22 cm) cake pans. You can also use two 8x8 (20x20 cm) dishes, or buy the foil dishes this size. Divide cake batter between 2 pans and sprinkle almonds on top of one cake layer.

4. Bake in 350 degree oven for about 25-30 minutes until well risen, light golden brown and set but still soft in the middle.

5. Remove from oven, leave to cool in pans for 10 minutes, then turn cakes out of pans and leave to cool completely on cooling rack. Cake made with almond meal will be a brownish color. Cake made with almond flour/ground almonds will be a creamy white color.



  • 2 cups (16 oz. or 454 g) container of ripe strawberries, rinsed, hulled. Cut most of them into smaller pieces and keep a few big strawberries for garnish. Or use raspberries, peaches, nectarines, mangoes, whatever fresh, ripe fruit you want.
  • 1 cup (8 fl. oz. or 236 ml) liquid heavy or whipping cream
  • 2 tbsp. (30 ml) sugar
  • 1 cup (8 oz. or 236 ml) lemon curd. You could also just whisk 2 tbsp. of any liqueur you like into each cup of cream with 2 tbsp. sugar.
  • 1 tsp. (5 ml) gelatin (less than half of regular small paper packet). Gelatin added to cream mix keeps cream from melting in heat. You don’t need to include this if the cake is kept in the fridge or a cool house.
  • 2 tbsp. (30 ml) water


1. Put cake layer without almonds on serving plate.  Spread with the small pieces of strawberries and any of the juice they formed.

2. Sprinkle the 1 tsp. of gelatin on top of 1 tbsp. cold water in a small cup. Swirl to wet gelatin.  Mix should thicken in a few minutes to a rubbery lump. Place cup in microwave and heat for about 10 seconds or until gelatin totally dissolves and forms light brown colored liquid.  It is essential that gelatin is totally dissolved, otherwise it sets into chewy lumps. Add second tablespoon of water to cool gelatin.

3. Whisk cream with sugar until stiff, then add lemon curd and gelatin mix. Stir to blend.

4. Spread about half of lemon cream mix on top of strawberries or chosen fruit.

5. Place sliced almond topped cake layer on top.

6. Spread cream on top of cake. Use all of the cream or keep back some cream to pipe around the edge of the cake. Put slices of large strawberries around edges of cake, keep one large strawberry as center garnish. I added chocolate shards.

Tips & Alternatives

There are many options to customize this recipe:

  • Add grated rind of orange to cake batter, add orange liqueur to cream and pair with fruit of choice without curd. Spread layer of jam that matches fruit. Or fill with just jam and cream.
  • Use vanilla custard as filling with or without fruit. Top with cream or chocolate ganache to taste almost like a gluten-free Boston Cream Pie.
  • Fill and top with whipped chocolate ganache with liqueur.
  • Serve plain slices of cake with ice cream and chocolate sauce, raspberry sauce, caramel sauce - your choice.
  • Sprinkle with toffee bits or caramelized nuts (make sure they’re gluten-free).

A pinch of xanthan gum can help stabilize plain whipped cream.


Tags: Dessert
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