Discover a delicious and simple recipe for gluten-free lemon olive oil cake, perfect for any occasion. Quick to make and incredibly tasty!
Deliciously Simple Dessert for Any Occasion
Comedy Kitchen offers a delightful fusion of culinary skills and humor, where the kitchen becomes a stage for both cooking and comedy. In the latest episode featuring an “Easy Gluten Free Lemon-Olive Cake,” the focus is on creating a delicious dessert that caters to gluten-free diets. The recipe highlights the use of fresh lemons and olive oil, ensuring a moist and flavorful cake that is simple to make. This approach not only makes gluten-free baking accessible, but also enjoyable, inviting bakers of all levels to experiment in the kitchen.
What sets this cooking experience apart is the light-hearted atmosphere that accompanies the culinary process. The unique twist of incorporating a “fake audience” cheering on the chef adds an entertaining element, making the kitchen feel like a lively space filled with laughter. This blend of humor and cooking encourages viewers to embrace the fun side of baking, transforming what can sometimes feel like a daunting task into an enjoyable adventure. Whether you’re an experienced baker or trying your hand at gluten-free recipes for the first time, this approach makes the journey both easy and entertaining.
Delightfully Zesty: A Whirlwind of Flavor in Every Slice!
Comedy kitchen with Chef cell was recorded in front of a fake audience olive oil cake lemon topping pistachios I mean come on folks brings out the aromaticity I made that up it’s going to give the sugar a nice lemony flavor how’s that.
hey guys Chef cell right here I got to work on that that’s right comedy kitchen with Chef cell is now on the air on YouTube like you click on it and it’s on the air I don’t know going.
To be a good one today it’s going to be a great one today we do gluten-free we do gluten nonfree right gluten gel free anyway today’s a gluten-free show we’re going to do a lemon olive oil gluten-free cake with get this a pistachio lemon creamy icing.
Before we begin please right here subscribe you won’t regret it hit the bell I have one like once a week now we’re moving up in the search the more you like the more you see this so I’m not going to bother you with anything else except to get to the ingredients and let’s bake this stuff and for the cake part which is really.
The cake we got right here in front of you everything all measured out already okay I would go by the measuring like the grams I wouldn’t go by cup and half a cup on this particular cake gluten-free is really weird but I’m going to give you both anyway in case you want to mess it up just kidding you got one cup or 200 g of.
Regular sugar one tablespoon of finely grated lemon zest that’s going to be about one or two lemons depending on the lemons in your area whatever that means one cup or 140 grams of super fine brown rice flour one cup or 100 G of almond flour take out those lumps three large eggs a half a cup or5 G of any whole milk yogurt or.
Special kind of yogurt regular yogurt’s fine and then we have a half a cup or 110 G of extra virgin olive oil plus more for greasing the pan or you can Pam it if you want 1 tbspoon of vanilla extract 1 tbspoon of baking powder and a half a teaspoon of kosher salt now for the glaze not pictured here 2 cups or 240 G of powdered sugar 2 to 3.
Tablespoons of freshly squeezed lemon juice and two tablespoons of finely chopped pistachios this is all for the topping for the glaze and the topping so there you go let’s bake bake First Step lemon zest sugar going to have to dirty your digits see what I’m doing.
Here brings out the aromaticity I made that up it’s going to give the sugar a nice lemony flavor how’s that so I’m just going to keep doing this you can start smelling the lemon and stuff it’s like crazy spend a little time doing it you know give it a Twist you know with your fingers you do the twist See Come on B.
Stop that all right looking good let’s engage and now one by one I’m going to pour in all the remaining ingredients don’t you love a nice dump cake I love these dump cakes just dump it in almond flour that’s that super fine brown rice.
Flour that’s a nice item for all those gluten-free people out there watching including me the baking powder and the salt going in and that non-dairy coconut sort of vanilla is yogurt again you can use any yogurt you like vanilla and the olive oil here’s the tail end of that olive oil I was kind of rushing it and use a really good olive.
Oil you know the the real the taste you could you can smell it across the room that kind of olive oil and get it all you know you got to use a spatula you you know this stuff you’re not going to get it all just by pouring it where have you been just kidding okay now before we turn this on let’s give a little Head.
Start let’s get that paddle in there and we start out slow it’s kind of like life you know watch anyway bring it up and one by one three eggs large eggs.
Please and now medium and get some air in there don’t be shy don’t be air shot let that go about a minute or two too no lumps no bumps lots of air then we’re going to stop and scrape and finish it off as advertised the Stop and scrape.
You know these kitchen AIDS are great but I got to tell you they haven’t perfected the puddling in the bottom they have all kinds of attachments I tried them all you got to stop and scrape STS I love to see that mean guy on TV that Chef what’s his name Gordon whatever.
You didn’t stop and scrape why you some sort of idiot not me Chef I’m right there with you I would be yelling just like you and don’t stop and scrape like it’s a hobby do it like it’s your freaking job all right and let’s finish it off parchment paper very important with.
That olive oil in this batter you know this it’s going to stick to the pan No matter how much you Pam it or oil it so get parchment paper underneath there you’ll thank me in the morning or at some point let’s just pour that in there beautiful now little bone of contention here when you’re using glutenfree.
Ingredients and they say 350 on the oven which I probably said before which is okay but you have to watch your Browning around the edge once it starts to hint at Browning you got to turn it down at 325 or you could start at 325 and just relax and let it happen and then do the toothpick toothpick test you know what that is right so I’m going to go with.
325 all the way I have it preheated at 325 and we’re going to take it from there all right I’m going to put this on a non- rimmed cookie sheet with a silicone mat protect the bottom from burning even more and I’ll be back when this is done and then we’ll start to make our delicious topping with the pistachios and the lemons it’s going to.
Be great stick around for the topping 2 cups or 240 G good old powdered sugar confection yeah that’s 240 put that aside thank you scale come on give the scale a hand all right stop oh thank you thank you very much I’ll stop it stop.
It I want some crusted pistachios about two tablespoons you buy I’m already shell these days remember that red stuff you get it all over your fingers they don’t do that anymore it’s illegal I think now oh great so I’ve been eating illegal nuts watch it you can do the quaz O but this is so.
Much easier no clean up sandwich bag close it up all right what’s that half a cup nice heavy object and out of that we’re going to take two two tablespoons put the rest over your oatmeal tomorrow whatever you want to do and 2 or 3 tablespoons lemon juice and now you just wait when the.
Cake comes out wait about 15 minutes stick it on a cooling rack a half hour 45 and then this thing we’re going to put together here you’re going to pour that over basically just add it all together may seem like a lot of confectioners but you’ll see I fool you with this whisk the lemon juice and the confectioners together.
First a couple of teaspoons lemon juice stick it in mix it around and just keep going till you get a nice thick flowy situation going almost there see it’s plopping I don’t want any plopping just another maybe half a teaspoon should do it here we go I like it now remember this is going to thicken up as you wait.
For your cake to bake so you might need more lemon juice when you’re ready remember I said you have to you know cool it down and that whole bit but I like it now so let’s get some of these pistachios in there now you could you could Frost the cake or we’re going to do a drip over the cake let it come down the sides and.
You can do that and then sprinkle the pistachios over that I think I’m going to do that it looks prettier all right I just change the recipe see people always say hey Chef cell can I have the recipe I’m like I can’t give you the recipe because you got to watch the show right give me a like by the way cuz you like what I just said so give it show me tell.
Me like me all right I’m going to let this sit wait for the cake to bake and cool and then we’ll put the pistachios over the whole thing shf cell on the Fly that’s another mistake people make if you don’t feel like the thing’s going right change it come on come on you can do that all right we’ll be back for the frosting.
Extravaganza all right I have my frosting already cake has been Cooling and let’s just start in the middle see what happens we want it to go over the side so don’t be shy let’s kind of keep going side to side make sure I have something to catch it like I have you’re going to have a messy.
Counter pachio time I want to show you the sides there olive oil cake lemon topping pistachios I mean come on folks this and more recipes remember give us a like give us a share come to Comedy kitchen with Chef cell on Facebook as.
Well and make stuff like this what can I tell you but until then I am Chef cell I’ll see you next time he
