• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Desserts / Custards & Puddings

    Warm Pumpkin Pudding Cakes with Crème Anglaise

    Published Nov 9, 2012

    Jump to Recipe Print Recipe

    delicious pumpkin pudding cake

    The happiest kitchen I have ever worked in was Farallon, the underwater-themed behemoth near Union Square. Though most of the staff at Farallon was jolly and welcoming, there was one manager who never failed to unnerve me. I'll call him Justin.

    roasted pumpkin

    Justin was tall and slim with a serious demeanor–Mr. Darcy minus the charm. He always wore a slim-cut charcoal suit to work which he accessorized with highly-polished shoes and a frown. I was the newest pastry cook, thus I spent most of my nights plating desserts in the open station in the dining room, being gawked at like a circus freak by diners as I sauced plates, warmed cakes, and sprinkled powdered sugar over things. (For those unfamiliar with kitchen hierarchy, cooks fall beneath the assistant pastry chef, who's under the pastry chef, who's under the executive pastry chef, who, at Farallon, happens to be Emily Luchetti.)

    pumpkin mix in blender

    Justin enjoyed exerting his managerial power over anyone he could, and the pastry plater was a prime victim, being isolated in a marble-covered island and performing mindless tasks between platings, such as scooping hundreds of tiny cookies, or picking stems off microscopic huckleberries. Yet Justin relished hovering about the pastry station looking testy when I was slammed with dessert orders, and finding miniscule details to criticize.

    pumpkin puree

    After work, I'd often vent my annoyance with Justin to my co-worker, John. John would smirk and say, "Just wait. You'll get used to him. You'll come to work looking for a good argument, and then when he's not working, you'll be like 'Damn, where's Justin?'"

    cakes before cooking

    But Justin never grew on me. "You forgot the powdered sugar," he'd point out, or tell me "There's a fingerprint on the rim of this plate." And during one busy night, he sauntered over with a culinary dictionary to lecture me about the fact that crème anglaise was defined as "a custard sauce flavored with vanilla." "So writing 'Vanilla Crème Anglaise' on the menu is redundant," he finished. I reminded him that I was just a lowly peon who had no control over the writing of the menu, and went back to pulling stems off of 1 million huckleberries.

    cakes on baking tray

    I hate to admit that I heeded Justin's advice when titling this recipe, a warm pumpkin cake served in a puddle of thick vanilla-scented cream. New Englanders know their fall desserts, and this is another winner adapted from The Arrows Cookbook.

    Made from a simple cake batter flavored with winter squash puree, brown sugar and warm spices, these pudding cakes get extra moisture from being baked in a water bath in the manner of a British steamed "pudding." (Justin would be overjoyed to tell you that "pudding" is the generic British name for any dessert, rather than the stovetop custard we Americans know and love.)

    creme anglaise poured on cake

    In any case, these cakes are easy to put together, and they make an excellent alternative to pumpkin pie, but with the same familiar flavors–brown sugar, vanilla, cinnamon, ginger, nutmeg and allspice. The contrast of warm, creamy and light cake with cold, thick crème anglaise is a happy one.

    I changed the cake recipe a bit to reduce the sweetness and increase the pumpkin (actually a red kabocha squash that, when roasted and blended, produced the most brilliant orange puree). I traded the brown sugar for unrefined muscobado sugar, and added in some whole spelt flour. Still, the cakes taste perfectly sweet, light and fluffy. They are definitely dessert.

    close up of pumpkin pudding cake

    I like a rich crème anglaise, so I make mine with a mixture of heavy cream and half and half rather than the typical whole milk. It tastes like liquid crème brulée, has an amazing mouthfeel, and makes an ideal accompaniment to the warm pudding cakes.

    I wouldn't hesitate to serve this simple, elegant dessert to the most discerning of guests...

    pumpkin pudding cakes on a table

    ...not even one armed with a culinary dictionary.

    pumpkin pudding cakes on plates

    More Pumpkin Recipes:

    • Creamiest Pumpkin Pie
    • Pumpkin Flan
    • Gluten-Free Bourbon Pumpkin Cheesecake Brownies
    • Marbled No-Bake Pumpkin Pie
    • Pumpkin Challah

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this pumpkin pudding cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    creme anglaise poured onto pudding cakes
    5 from 1 vote

    Warm Pumpkin Pudding Cakes with Crème Anglaise

    Print Recipe Pin Recipe
    These cakes are perfect for a chilly fall evening.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total: 1 hour 5 minutes
    Servings: 4 cakes.

    Ingredients

    Crème Anglaise:

    • 1/2 cup heavy cream
    • 1/2 cup half and half
    • 1/3 plump vanilla bean, split lengthwise and scraped
    • 2 egg yolks
    • pinch salt
    • 3 tablespoons granulated sugar

    The cakes:

    • 3 tablespoons unsalted butter (plus extra for the ramekins)at room temperature
    • 1/4 cup unrefined sugar (such as Alter Eco's muscobado sugar), or brown sugar (1 1/2 ounces)
    • 3 tablespoons granulated sugar (1 1/4 ounces)
    • 1 large egg, at room temperature
    • 1/2 cup squash puree, at room temperature (homemade, see above, or canned)
    • 1/2 teaspoon vanilla extract
    • 1/3 cup all-purpose flour (1 1/2 ounces)
    • 1/3 cup whole spelt (or whole wheat pastry)flour (1 1/4 ounces)
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon fine sea salt
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon ginger
    • 1/4 teaspoon freshly grated nutmeg
    • pinch allspice
    • powdered sugar, for dusting the cakes

    Instructions

    Make the Crème Anglaise:

    • In a small, heavy-bottomed saucepan, combine the dairy and the vanilla pod and scrapings. Warm over medium heat, swirling occasionally, until steamy and bubbles form around the edges. Remove from the heat, cover, and let steep 15-30 minutes.
    • In a medium bowl, combine the egg yolks, salt and sugar. Whisk until pale and thick, 2 minutes. Slowly pour in the warm dairy, whisking constantly, then return the mixture to the pot. Place over low heat and cook, stirring constantly with a heat-proof silicone spatula, until the mixture thickens to the texture of cold, heavy cream, and/or registers 175ºF on an instant read thermometer, about 5 minutes. Immediately strain the mixture through a fine-mesh sieve and into a metal bowl. Place the bowl in an ice bath, and stir occasionally until cold. Pour the sauce into an airtight container and refrigerate until thoroughly chilled. The crème anglaise will keep for up to 3 days.

    Make the cakes:

    • Position a rack in the center of the oven and preheat to 350º.
    • Coat four 4-ounce ramekins with butter and dust with flour, knocking out the excess. Place the ramekins in an 8" square baking pan. Bring a kettle of water to a boil.
    • Combine the butter and sugars in a stand mixer fitted with the paddle attachment and beat on medium speed until lightened in color, scraping the mixer and paddle once or twice. Add the egg, and beat on medium until smooth and light, about 2 minutes.
    • Meanwhile, sift together the flours, baking powder, salt and spices into a medium bowl.
    • Add half the dry ingredients to the butter mixture and mix until just combined. Add the squash puree and vanilla and mix until combined. Add the rest of the dry ingredients and mix until just combined. Remove the bowl from the mixer and fold a few times with a rubber spatula to make sure the mixture is evenly combined.
    • Divide the mixture among the ramekins, filling them 2/3 of the way (a spring-loaded ice cream scoop works well for this). Pour boiling water halfway up the sides of the ramekins, and cover the pan with foil, leaving a little room over top for the cakes to rise. Carefully transfer the cakes to the oven.
    • Bake the cakes until they are puffed and pulling away from the sides of the ramekins, and a toothpick inserted in the center of one comes out clean with a few moist crumbs, 35-45 minutes. Remove the ramekins from the water bath and let the cakes cool for at least 15 minutes (they are still cooking from residual heat).
    • To serve, run a thin knife around the edges of the cakes and turn out onto plates or shallow bowls. Dust with powdered sugar, and pour a puddle of crème anglaise around each cake.

    Notes

    Adapted heavily from The Arrows Cookbook.
    If you wish to make your own squash puree (though canned pumpkin should work just fine), halve a small winter squash (hubbard, kabocha and butternut are my favorites) leaving in the seeds and strings. Place the squash halves cut-side-down on an oiled, rimmed baking sheet, and bake in a 400º oven until bronzed, tender, and beginning to collapse, about 45 minutes. Let cool, then scrape out and discard the seeds and strings. Scoop the flesh into a food processor and puree smooth. Extra squash puree can be stirred into oatmeal or polenta, or turned into Pumpkin Cinnamon Buns or Pumpkin Ice Cream.
    For best results, have all ingredients at room temperature, which ensures that the batter will emulsify and bake up light and fluffy.
    Both the cakes and the crème anglaise can be made up to 2 days in advance; reheat in a 350º oven for 15 minutes.
    I like a rich crème anglaise, as shown here, but it can be made with all half and half or whole milk for a lighter version.
    If you lack ramekins, you can bake the cakes in disposable foil cups or muffin cups.
    Nutritional values are based on one of four cakes served with creme anglaise.

    Nutrition

    Calories: 476kcalCarbohydrates: 52gProtein: 7gFat: 27gSaturated Fat: 16gCholesterol: 213mgSodium: 204mgPotassium: 255mgFiber: 3gSugar: 33gVitamin A: 5760IUVitamin C: 1.6mgCalcium: 123mgIron: 2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Warm Pumpkin Pudding Cakes with Crème Anglaise

    Adapted heavily from The Arrows Cookbook

    If you wish to make your own squash puree (though canned pumpkin should work just fine), halve a small winter squash (hubbard, kabocha and butternut are my favorites) leaving in the seeds and strings. Place the squash halves cut-side-down on an oiled, rimmed baking sheet, and bake in a 400º oven until bronzed, tender, and beginning to collapse, about 45 minutes. Let cool, then scrape out and discard the seeds and strings. Scoop the flesh into a food processor and puree smooth. Extra squash puree can be stirred into oatmeal or polenta, or turned into Pumpkin Cinnamon Buns or Pumpkin Ice Cream.

    For best results, have all ingredients at room temperature, which ensures that the batter will emulsify and bake up light and fluffy. Both the cakes and the crème anglaise can be made up to 2 days in advance; reheat in a 350º oven for 15 minutes. I like a rich crème anglaise, as shown here, but it can be made with all half and half or whole milk for a lighter version.

    If you lack ramekins, you can bake the cakes in disposable foil cups or muffin cups.

    Makes 4 cakes

    Crème Anglaise:
    1/2 cup heavy cream
    1/2 cup half and half
    1/3 plump vanilla bean, split lengthwise and scraped
    2 egg yolks
    pinch salt
    3 tablespoons granulated sugar

    The cakes:
    3 tablespoons unsalted butter (plus extra for the ramekins) at room temperature
    1/4 cup (1 1/2 ounces) unrefined sugar (such as Alter Eco's muscobado sugar), or brown sugar
    3 tablespoons (1 1/4 ounces) granulated sugar
    1 large egg, at room temperature
    1/2 cup squash puree, at room temperature (homemade, see above, or canned)
    1/2 teaspoon vanilla extract
    1/3 cup (1 1/2 ounces) all-purpose flour
    1/3 cup (1 1/4 ounces) whole spelt (or whole wheat pastry) flour
    3/4 teaspoon baking powder
    1/4 teaspoon fine sea salt
    1/4 teaspoon cinnamon
    1/4 teaspoon ginger
    1/4 teaspoon freshly grated nutmeg
    pinch allspice
    powdered sugar, for dusting the cakes

    Make the Crème Anglaise:

    In a small, heavy-bottomed saucepan, combine the dairy and the vanilla pod and scrapings. Warm over medium heat, swirling occasionally, until steamy and bubbles form around the edges. Remove from the heat, cover, and let steep 15-30 minutes.

    In a medium bowl, combine the egg yolks, salt and sugar. Whisk until pale and thick, 2 minutes. Slowly pour in the warm dairy, whisking constantly, then return the mixture to the pot. Place over low heat and cook, stirring constantly with a heat-proof silicone spatula, until the mixture thickens to the texture of cold, heavy cream, and/or registers 175ºF on an instant read thermometer, about 5 minutes. Immediately strain the mixture through a fine-mesh sieve and into a metal bowl. Place the bowl in an ice bath, and stir occasionally until cold. Pour the sauce into an airtight container and refrigerate until thoroughly chilled. The crème anglaise will keep for up to 3 days.

    Make the cakes:

    Position a rack in the center of the oven and preheat to 350º.

    Coat four 4-ounce ramekins with butter and dust with flour, knocking out the excess. Place the ramekins in an 8" square baking pan. Bring a kettle of water to a boil.

    Combine the butter and sugars in a stand mixer fitted with the paddle attachment and beat on medium speed until lightened in color, scraping the mixer and paddle once or twice. Add the egg, and beat on medium until smooth and light, about 2 minutes.

    Meanwhile, sift together the flours, baking powder, salt and spices into a medium bowl.

    Add half the dry ingredients to the butter mixture and mix until just combined. Add the squash puree and vanilla and mix until combined. Add the rest of the dry ingredients and mix until just combined. Remove the bowl from the mixer and fold a few times with a rubber spatula to make sure the mixture is evenly combined.

    Divide the mixture among the ramekins, filling them 2/3 of the way (a spring-loaded ice cream scoop works well for this). Pour boiling water halfway up the sides of the ramekins, and cover the pan with foil, leaving a little room over top for the cakes to rise. Carefully transfer the cakes to the oven.

    Bake the cakes until they are puffed and pulling away from the sides of the ramekins, and a toothpick inserted in the center of one comes out clean with a few moist crumbs, 35-45 minutes. Remove the ramekins from the water bath and let the cakes cool for at least 15 minutes (they are still cooking from residual heat).

    To serve, run a thin knife around the edges of the cakes and turn out onto plates or shallow bowls. Dust with powdered sugar, and pour a puddle of crème anglaise around each cake.

    close up of pumpkin pudding cake

    You might also like...

    Custards & PuddingsFallPumpkin
    « Leek and Gruyère Bread Pudding Baked in a Pumpkin
    Pomegranate Margaritas »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. narf77 says

      November 10, 2012 at 7:22 pm

      Pumpkin + Creme Anglaise + pudding = my idea of degustory delight!

      Reply
    2. Shu Han says

      November 11, 2012 at 1:30 pm

      my idea of heaven. I love the two, and warm puds just tip me off anyway. making this later I hope, got too much pumpkins in the house that needs using up, just waiting for a good recipe liek this to come along.

      Reply
      • Alanna says

        November 11, 2012 at 8:25 pm

        Thanks you guys! Shu Han, I hope you like the puddings. : )

        Reply
    3. Michelle says

      November 22, 2012 at 12:31 am

      In the oven.... Can't wait!!!!

      Reply
      • Alanna says

        November 23, 2014 at 1:45 am

        Yay!!!

        Reply
    4. Anonymous says

      November 22, 2014 at 3:50 pm

      what a lovely recipe. I'm curious how these cakes would turn out if I baked them in cylinder paper molds. Would the rise still be enough since they wouldn't be baked in a water bath with steam? Should i add more baking powder? I hope the texture isnt too different.

      Reply
      • Alanna says

        November 23, 2014 at 1:46 am

        I think that would probably work, though the lack of steam will give them a different texture, more muffin-like, probably. You could try putting a pan of water on the rack below them? Let me know!

        Reply
      • Anonymous says

        November 23, 2014 at 3:43 am

        Im doing a combo of pumpkin and hachiyas. I think the idea of a water pan on bottom rack is great. Thanx for your advice. I'll let u know how they turn out.
        btw. I LOVE your blog.
        ...and tell Amelia that Krista from Gabriellas says hi :)

        Reply
      • Alanna says

        November 27, 2014 at 12:50 am

        Oh I love the idea of persimmon here! How did the go? I'll give Amelia the message - thank you so much for reading!

        Reply
      • Anonymous says

        November 29, 2014 at 6:31 am

        It turned out good. It didnt look as plump as yours cuz it wasnt cooked with steam but they ended up falling with a perfect cave in the center which i filled with a pumpkin mousse topped with cardamon sugar and molasses cookie crumble.. it still was a hit! Who cares about how things look? As long as they taste good... thats what matters. (And i made them look so good) Autumn colors. .orange ..brown.and. cream .it looked like Autumn on a plate. "Those are a few of my favorite things
        ...when the dog bites.. when the bees sting.."

        Reply
      • Anonymous says

        November 29, 2014 at 6:38 am

        .oops! I meant cardamom (with an "m" like anyone cares)

        Reply
      • Alanna says

        December 03, 2014 at 7:29 am

        Whoa, that sounds epic! Thanks so much for sharing your variation. Those are a few of my favorite things, too. :)

        Reply
    5. Nicole says

      October 06, 2015 at 6:10 pm

      These look aaaamazing! I'm curious if these would turn out well with a gluten free version...
      Like, replace the wheat flours with sweet rice flour and oat flour? Have you tried to do a GF version before?
      Thank you for all your beautiful recipes!

      Reply
      • Alanna says

        October 06, 2015 at 11:44 pm

        Hi Nicole! Thanks so much for the sweet words. I haven't tried the recipe GF, but those flours sound spot on to me. Let me know if you give it a try!

        Reply
        • Nicole says

          December 07, 2015 at 6:34 pm

          Just letting you and anyone else interested, that I made these with AP wheat flour and also with equal parts sweet rice flour and oat flour. No one could tell which was gluten free and which was not. They were equally delicious! Most people actually perferred the gluten-free version :) Thanks for all your recipes!

          Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Soft and Chewy Gluten Free Chocolate Chip Cookies with Brown Butter and Flaky Salt

    Soft & Chewy Gluten-Free Chocolate Chip Cookies

    matcha chocolate chip cookie on a piece of parchment

    Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)

    Footer

    Instagram

    Weekend cooking plans? I'm craving these GF DF alm Weekend cooking plans? I'm craving these GF DF almond flour #crepes! 

If you've never made crepes before, I've got you covered with step-by-step process pics. These cook up golden and lacy, perfect to schmear with sweet and savory fillings alike. Shown here with blueberry chia compote, coconut yogurt (@culinayogurt), honey, and hemp seeds. 

Such a treat! 

https://bojongourmet.com/paleo-crepes-almond-flour/

#crepeslovers #almondflourrecipes #almondflour #glutenfreecrepes #glutenfreebrunch #paleorecipes
    Bored with breakfast? Sweet potato breakfast bowls Bored with breakfast? Sweet potato breakfast bowls to the rescue! 💫

These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

Bojon appétit!

https://bojongourmet.com/sweet-potato-breakfast-bowl-eggs-greens/

#sweetpotatoes #sweetpotatobowl #glutenfreebreakfast #vegetarianbreakfast #f52farmstand
    New recipe on TBG today: 🍋 GF lemon poppy seed New recipe on TBG today: 🍋 GF lemon poppy seed cake. It's moist, lofty, tender, and so easy to make.

This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack