A gluten-free twist on a classic: Lemon Poppy Custard Torte served with an orange-blossom honey glaze accented with a cinnamon-laced PA Dutch apple butter.
Lemon Poppy Torte
3/4 cup GF Corn Flour
3/4 cup GF Corn Starch
1/4 cup Tapioca Flour
2 tsp. Baking Powder
1 tsp. Sea Salt
1 tsp. Xanthan Gum
1/2 cup Coconut Milk (or milk of your choice)
2 tsp. Lemon Juice
1/2 cup Vege Oil, you could probably use a nut oil here too
1 cup Granulated Sugar
3 Large Eggs or egg replacement. I use Ener-g
1 tbsp. grated Lemon Peel
1tbsp. Poppy Seeds
1tsp. Pure Vanilla Extract
1. Place rack in middle of oven. Preheat oven to 325 degrees F. Lightly grease the sides of a 9 inch spring pan, place parchment paper on the bottom and close the spring. Set aside.
2. In small bowl, whisk together corn flour, cornstarch, tapioca flour, baking powder, salt and xanthan gum; set aside. In measuring cup mix together milk and lemon juice. Set aside.
3. In medium bowl of electric mixer, beat oil, sugar, lemon peel, poppy seeds and vanilla on medium speed until well blended. Beat in milk-lemon mixture until well blended. With mixer on low speed, gradually beat in cornstarch mixture until well blended. Pour into prepared spring pan.
4. Bake 35 minutes or until toothpick inserted into center of cake comes out clean. Cool 15 minutes on wire rack and release the spring.
You can turn this into a Vegan treat with a few tweaks and use agave or maple syrup with the apple butter.