Makes 6 servings. Difficulty
3/4 cup + 2 Tablespoons gf flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons lemon zest, divided 1/4 teaspoon salt 1/4 cup unsalted butter, at room temperature 1/2 cup sugar 1 large egg 2 Tablespoons vegetable oil 1/2 teaspoon pure vanilla extract 1/2 cup milk 1 cup blueberries 1 cup blackberries 2 cups strawberries, thickly sliced 4 Tablespoons powdered sugar 1/2 cup heavy cream
Preheat the oven to 350°F. Generously butter a muffin tin with 6 (5-6oz.) muffin cups.
In a medium bowl, whisk together the gf flour, baking powder, baking soda, 1 teaspoon lemon zest and salt.
In a separate bowl, beat the butter and sugar with an electric mixer at high speed until pale and fluffy, about 3 minutes. Beat in the egg, oil and vanilla until just incorporated. Add the milk and beat until just combined. Reduce speed to low and add the flour mixture in 3 batches, beating until just combined after each addition. Divide batter among 6 muffin cups. Bake for 25 minutes or until edges of cakes are golden and a toothpick inserted into the center comes out clean. Remove from the oven and let cool on a wire rack for 5 minutes. Invert the muffin pan and let the cakes cool completely.
Meanwhile place 1/2 cup of each type of berries in the bowl of a food processor. Add 2 tablespoons of powdered sugar and process until smooth. Strain through a fine sieve into a bowl.
With an electric mixer beat the cream with the remaining 2 tablespoons powdered sugar until soft peaks form. Stir in the remaining teaspoon of lemon zest. Chill, covered until ready to serve.
To serve, pool the fruit puree in the center of 6 dessert plates. Arrange the cakes upside down on top the fruit puree. Top each with 2 rounded tablespoons of whipped cream. Scatter the remaining berries over the top.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.