Gluten-free lemon cake


10-12 persons

for a cake mould L.25x10.8cm, Ht 7cm

  • 300 g sugar
  • 300 g ground almonds
  • 6 g gluten-free baking powder
  • Zest of 2 lemons
  • 7 large eggs
  • 100 g full cream milk
  • 30 g lemon juice
  • 40 g lemon syrup
  • 80 g icing sugar
  • 20 g lemon juice


Mix the sugar, ground almonds, baking powder and the zest of 2 lemons.

Add the eggs, milk, lemon juice and syrup.

Combine gently until you have a smooth consistency.

Pour into your tin and bake in a preheated for 50 minutes at 150°C.

Place the cake on a rack.

Mix the icing sugar and lemon juice for the frosting.

Pour the icing over your cake using a ladle and bake for 1 minute at 220°C.


Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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