Gluten Free Lemon Cake

Chef Bertrand Le Gallic

Prep Time

20 minutes

Cook Time

30 minutes

Category

Dessert

This Gluten Free Lemon Tiger Cake is a refined gluten-free dessert recipe that combines a soft almond-based tiger biscuit with a rich, silky lemon cream filling. Made with almond flour, gluten-free flour, and fresh lemon purée, this cake delivers a perfect balance of nutty texture and vibrant citrus flavour.

The moist tiger biscuit, enriched with butter and lemon peel strips, pairs beautifully with the smooth, tangy lemon cream, creating a light yet indulgent dessert ideal for modern pâtisserie. Designed for both professional pastry chefs and home bakers, this recipe ensures a consistent, bakery-quality finish with a delicate crumb and elegant presentation.

Perfect for gluten-free baking, dessert tables, and premium cake displays, this lemon cake recipe is a must-try for those looking for a fresh, citrus-forward dessert with a sophisticated twist.

Gluten Free Lemon Cake

Ingredients

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    • 195 g egg white

    • 50 g gluten-free flour

    • 145 g sugar
    • 25 g invert sugar
    • 235 g almond powder
    • 210 g butter, melted

    • 95 g lemon peel strips

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    • 1000 g Capfruit Lemon juice and pulp Frozen Fruit Puree No Added Sugar

    • 750 g sugar
    • 600 g eggs
    • 10 gelatin leaves
    • 800 g butter

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    • Pavoni Formaflex silicone mould "Savarin" FR015

    Directions

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      1. Preheat the oven to 170°C.
      2. Melt the butter in the microwave.
      3. In a blender (or mixing bowl fitted with a paddle), mix the almond powder, gluten-free flour, sugar, and invert sugar.
      4. Add the liquid egg whites (not whipped).
      5. Add the melted butter (max 45°C) and mix until smooth.
      6. Fold in the diced lemon peel strips.

      7. Fill into Pavoni Formaflex silicone mould "Savarin" FR015 and bake at 170°C for 10–12 minutes, until a toothpick inserted comes out clean.

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      1. Soak the gelatin leaves in plenty of cold water until fully hydrated.

      2. In a saucepan, heat the Capfruit Lemon juice and pulp Frozen Fruit Puree and sugar together.

      3. In a separate bowl, whisk the eggs, then gradually pour the hot lemon mixture over the eggs while whisking continuously.
      4. Return the mixture to the saucepan and cook to 82–84°C, stirring constantly.

      5. Remove from heat, add the gelatin sheet, and mix until fully dissolved.

      6. Cool the mixture down to 40–45°C.
      7. Add the butter (cut into cubes) and blend with a hand blender until smooth and fully emulsified.
      8. Cover with plastic wrap directly on the surface and refrigerate until fully set.