Enjoy a delightful Easy Gluten Free Coriander Honey Lemon Cake, bursting with zesty flavors and perfect for any occasion. Simple to make!
Deliciously Moist and Flavorful Dessert for Every Occasion
In the world of gluten-free baking, the Easy Delicious Gluten Free Coriander Honey-Lemon Cake stands out as a unique and flavorful dessert. This cake artfully combines the zesty brightness of lemon with the warm, aromatic notes of coriander, creating a delightful balance that excites the palate. Not only is it gluten-free, but it also promises to be incredibly tasty, making it a great option for those with dietary restrictions and dessert lovers alike.
The process of making this cake is designed to be approachable, making it suitable for bakers of all skill levels. With simple ingredients and easy-to-follow steps, anyone can whip up this scrumptious treat in no time. The combination of flavors—honey, lemon, and coriander—adds a distinctive touch that elevates the traditional cake experience, inviting everyone to enjoy a slice of something special.
Baking Bliss: A Zesty Delight Without the Gluten!
Comedy kitchen with Chef cell was recorded on a cell phone in front of a fake audience that is a cornmeal lemon honey cake glutenfree with some coriander put that in the title too if you want you know impress your friends for once Duncan hindes take a seat for today you’re doing a great job but you know people.
Want coriander in their cake I think hey guys Chef cell right here that’s right you are now under my control today a little bit different.
Chef C you different are you kidding me we’re going to do a glutenfree honey lemon coriander cake coriander Chef sell have you lost your mind isn’t coriander like for Middle Eastern dishes and lamb and and papadoms or something not anymore when you toast coriander seeds it changes.
Into a bouquet is it bouquet is it bouquet bouquet of the aroma of a delicious fresh baking cake in the kitchen don’t ask me how don’t ask me why but this is what it does add some honey to it add some lemon to it you got yourself a crazy cake and little cornbread yeah you stick some cornmeal in there it’s really good it’s a lot of.
Fun couple of steps follow along and this time you can serve that Duncan Hines take a seat for today you’re doing a great job but you know people want coriander in their cake I think you will you will so let’s get started Please Subscribe thank you so much for the 60,000 plus subscribers we have oh by.
The way subscribe then hit notified little bell every Sunday boom Chef cell Sunday boom what people do on Sundays usually anything but so let’s get started let’s make this thing let’s start with the ingredients and go all the way through I’ll see you in a bit right here I have four teaspoons of toasted coriander seeds see camera can.
You see and they’re easy to toast cuz they roll around so stick it in a small pan medium high about 3 minutes just thought to smell delicious coriander toast going on I gave a coriander toast once it was it was a nice couple that oh Stu four to five medium lemons I kind of on a small side over here so I got six and I used see see what I did there yeah.
I zested two of them and put it in this bowl and we’re going to divide these up a little bit more later into juice and some delicious lemon stuff one cup or 200 g of sugar we got that one in 3/4 of a cup or 170 G of very soft unsalted butter please and three large eggs room temperature if they’re not room temp soak them in some warm water for a.
Couple of minutes 3/4 of a cup or 105 G of super fine brown rice flour that’s right here a half a cup or 60 G of cornmeal fine cornmeal please you get it anywhere these days it’s done in a Quaker aisle right can I say that yeah I’m referring to the people not the oatmeal prob people keeping track at home get write in on the comments you.
Said Quaker you’re not supposed to two teaspoons of baking powder combine that with about a teaspoon of kosher salt and a half a cup or 180 gram of Honey right here going to move everything aside now and call that a show what do you think thanks again I am Chef cell and I’ll see you next time.
here no no no no all right let’s get baking what I did was I Juiced those two lemons that we zested I got about a half a cup so that’s fair that’s what we want now for the next step that Sugar we talked about put in a large bowl and that zest we talked about and.
And talked about it and talked about it that zest we talked about it’s going in the sugar that’s all now this get kind of icky but you got to do it you want to Sugar eyesee the lemon or lemon IE the sugar however you live your life pinch it pinch it together see I’m not kidding.
As best you can till you get like a lemony look O A lemony look I like that new for spring casual wear no comment on that that’s pretty good I’ve pinched and I pinched and I’ve pinched some more that looks good put the soft butter in there I’m going to mix it together the.
Whisp don’t worry if it gets caught in the spokes I got eggs coming the Cavalry is coming all right nice and smooth get these eggs in one at a time hopefully be careful they’re slithery little suckers they’ll sneak out on you ruin your whole.
Show and number two slippery little slimy look all right and number three and know that lemon juice it’s a quar of a cup of that pull it out of that little vat that you made o lemony buttery deliciousness I was going to say eggy but that ruins the whole.
Thought let’s clean it up put it aside smaller Bowl brown rice flour sew in cornmeal sew in baking powder and salt ridiculously in and we’re going to take this coriander minus a teaspoon and we’re going to put that aside and we’re going to grind up in our.
Little grinder here or you can use a rolling pin and kind of whack it if you want in a bag don’t worry about it and our Magic Bullet here until it’s a dust I might be off camera here I have have a very short you know what never mind cuz you guys are going to make fun of you know ah yes the magic of television or.
Whatever the hell I’m on here it’s a nice dust now pour that in and add that whole thing to the wet ingredients but I’m going to whisk dry whiskey first oh it smells really good I know that’s very network of me it smells so good it reminds me of when my grandmother used to make it for all shut.
Up it and now you can wet or dry whisk cuz it doesn’t matter this is the batter now there’s my prepared pan very simple one of those small 8 in ones that you do a regular layer cake with is fine parchment on the bottom Pam the rest of it get it in there remember 350 on that oven if it.
Starts the brown too much around the edges 325 you talking 20 25 minutes maybe 30 minutes depending on your oven and the brands that you use of all this stuff little circular movement here really move that stuff around kind of thick you know so in it’s going to go look at that look at those little specks of.
Deliciousness in there my God anyway I am going to use a non- rimmed cookie sheet with the silicone mat on top you can just use a regular cookie sheet but not rimmed if you can find one just un rimmed and stick it on there if you want and let’s go all right I’ll see you when this is done but in the meantime I won’t see you when this is.
Done what do you mean Chef I’m going to make a honey candied lemon topping for this while the cake is baking or when it comes out while it’s cooling whatever you float your little freaking boat that’s the remaining lemon juice it should be about a/4 of a cup if not squeeze more you know or dumps some out I don’t know well I do know do that and.
Let’s get this heat on to a nice medium and we’re going to get this honey in there my honey is weird today it’s kind of like grain but that’s okay if that happens to you microwave it we just throw it in like this and the heat will melt those solids ooh solids cool let’s get that to a simmer I took.
Two remaining lemons and sliced them about oh I don’t know very skimpy quarter of an inch don’t don’t slice them too thin because then when they go in here you’re going to lose the meat as a Cooks the meat of the lemon 76 book and I got you know out of two two lemons I got what eight nice slices you know the ends I didn’t use this is close.
But it made the cut and it was very happy his parents came he got an award it was great ready to go in once this hit a nice simmer so when this comes to that simmer I spoke earlier about and by the way take your pits out of these things just flick them out it’s very easy but don’t you know grab it in there you want.
This to stay intact right I mean it’s going to dissolve as it Cooks but you know this don’t don’t give it a head start you know you become an accomplice let’s wait till this comes up we put them in we’ll Flip Flip Flip Flip and we’ll go to the next step all right everybody’s doing well over there are you guys okay you didn’t go to another.
Cooking channel did you it’s all right they always come back get them lemons in I’m going to turn it down a little bit it’s foaming at the mouth here give them a couple minutes on each side and then keep just keep flipping it until it looks like the whole thing is edible that’s the only way I can describe it I’m sorry you know.
What do you want from me whenever it Foams just do this see caramelized lemons in a honey and lemon sauce come on and remember I still have this toasted coriander about a tablespoon ready to go over the top just like this stuff but you got to wait till that cake cools down a bit and then you spoon this.
Over the top I’ll show you how that’s done so stick man stick this looks good right yeah cake is cool lemons are lemoned or caramel ized and I’m going to take some of this honey mixture and do like this and do like this here I was actually going to say that and it did thicken up while it was.
Cooling the sauce here so I put it on medium you know give it a quick jolt loosened up I’m ready to play Let It soak in a little bit and then you throw the lemons on top and if you don’t like the lemons just use them as a garnish and take them off I don’t like caramel nice lemons okay okay it’s okay well it’s not okay but it’s.
okay covered good coverage get it to the edge don’t be stingy now we just throw these on any which way and let this kind of sit out so it kind of hardens a little bit soaks into that cake a bit too that’s not a thick cake it’s more of a a Tor or whatever you want to call it.
It’s fine with me let’s not forget our coriander is friends no it doesn’t taste like coriander don’t worry you know you’re not making a pork chop don’t worry something happens to it when you toast it anyway here you have it folks that is a cornmeal lemon honey cake gluten-free with some coriander put that.
In the title too if you want you know press your friends for once anyway I hope hope you try this and I hope you subscribe thanks again I am Chef cell and I’ll see you next time here on Comedy kitchen with Chef cell.
