Yield: Makes one large loaf
1 c. Tarazi Original Baking Crumbs
1 c. gluten free baking flour
2 t. baking powder
¼ t. Xanthan gum
1 c. sugar
¾ c. Extra virgin olive oil
2/3 c. Cashew milk
1 lemon, zest and juice
½ t. vanilla extract
½ t. Salt
¼ c. water
3 eggs, divided
In a large mixing bowl, add Tarazi Original Baking Crumbs, gluten free flour, baking powder, xanthan gum, sugar, olive oil, cashew milk, lemon juice and zest, vanilla extract, salt, water, and egg yolks. Mix thoroughly and let the batter rest for half an hour.
Ten minutes before you bake the cake, preheat the oven to 350 degrees and coat a large bread loaf pan in olive oil and line the pan with parchment paper. To line the pan with parchment, simply lay a narrow strip of parchment across the width of the pan, allowing the extra paper to hang over the sides. Set the prepared pan aside.
Next, whip the egg whites until stiff, but not dry. Gently fold in half the egg whites into the batter; when mixed, very gently fold in the remaining egg whites. Pour the finished batter into the prepared pan. Bake for 1 hour. Let the cake cool for 5 minutes in the pan before removing the cake from the pan.
The cake keeps well at room temperature. Cover when cool.
Cook’s tip: For a lemon poppy seed version, simply add 2T. of poppy seeds to the batter and proceed with the recipe.