Healthy & Beautiful, Recipe Box

Recipe: Gluten-free Blackberry-Lemon Trifles

Two years ago, my mom gave me an incredible gluten-free cookbook from Blackbird Bakery and for the first time, I’ve actually used it!  It has 75 of the most decadent dessert recipes I’ve ever seen yet, they are easy enough to make.

Below, is the recipe for the one I’ve just made – the Blackberry-lemon Trifle.  It’s absolutely incredible – and not one ounce of gluten!  Note though that it needs to be prepared at least 4 hours ahead of serve time – there are three parts to the recipe.  Serving size: 8



Lemon Cake

  • 6 tbsp of brown rice flour
  • 6 tbsp corn starch
  • 4 tbsp tapioca flour
  • 2 tsp baking powder
  • 3 tsp xantham gun
  • 8 large eggs
  • 1 cup plus 2 tbsp sugar
  • 1 cup (2 sticks) of unsalted butter, melted
  • zest of 2 lemons

Vanilla Custard

  • 2 cups whole milk
  • 3/4 cup sugar
  • 2 1/2 tbsps cornstarch
  • 2 large eggs
  • 6 large egg yolks
  • 2 tsps pure vanilla extract

Almond Chantilly Cream

  • 3 cups heavy cream
  • 3 tbsps sugar
  • 1/2 tsp pure almond extract
  • 1 1/2 cup sliced almonds
  • 4 cups fresh blackberries



  1. Preheat the oven to 350 degrees
  2. Butter a jellyroll pan and line it with parchment paper.  Butter the paper
  3. In a small bowl, combine all the dry ingredients, except the sugar, and stir with a small whisk to blend
  4. In a stand mixer fitted with the whisk attachment, beat the eggs and sugar until doubled in volume, 2-3 minutes
  5. In three increments, gradually fold the dry ingredients into the egg mixture.  Fold in the butter, then the lemon zest.  Pour into the prepared pan, smooth the top, and bake for 15-20 minutes, or until the cake has pulled away from the sides of the pan and is set and springy when touched.
  6. Remove from the oven and let cool completely in the pan on a wire rack


  1. In a small, heavy saucepan, cook the milk over medium-low heat until bubbles form around the edges of the pan.  Meanwhile, in a medium bowl, combine the sugar and cornstarch and whisk until no lumps remain.  Add the eggs and egg yolks and whisk until the sugar is dissolved and the mixture is fluffy.
  2. Gradually whisk the hot milk into the egg mixture.  Whisk in the vanilla.  Return to the pan and cook, stirring constantly, over medium heat until thickened enough to coat the back of the spoon.  Remove from the heat and let cool.  Cover and refrigerate for at least 2 hours or overnight.


  1. In a deep bowl, beat the cream until soft peaks form.  Add the sugar and almond extract and beat until stiff peaks form.  Fold in the almonds

Putting it Together

  1. Choose 8 cylindrical glasses with a base of about 2 3/4 inches in diameter.
  2. Take a cookie cutter that is slightly smaller.  Cut out 24 rounds form the cake and place one on the bottom of each glass.  Add a layer of blackberries, then a thin layer of custard, and finally a layer of the almond cream.  Repeat this process until each glass is full.  Stud the final layer of almond cream with almonds for garnish.
  3. Refrigerate for at least 30 minutes or up to 3 hours before serving.  Cover with plastic wrap and store up to 2 days.


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