The Lemon-Ginger and Almond log is an original alternative to traditional Christmas desserts. It combines the acidity of lemon, the subtle heat of ginger, and the sweetness of almond in a perfect balance. Of course you have to love ginger and I love it! This gluten-free log is fresh and elegant and is ideal for ending a festive meal in style.

Lemon-Ginger and Almond Log, gluten-free

France

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Preparation time 30 mins Cooking time 20 mins Rest time 2 hrs Total time 2 hrs 50 mins

Difficulty: Intermediate Servings: 6

Author: Gluten Escape Cooking method: Traditional Recipe themes: N Christmas

Ingredients

Servings

• For the rolled biscuit:

• 4 eggs (at room temperature)

• 120 g of sugar

• 50 g cornstarch

• 50 g of almond powder

• 70 g rice flour

• 1 tsp grated fresh ginger

• 1 organic lemon zest

• For the lemon-ginger cream:

• 3 egg yolks

• 100 g of sugar

• 100 ml lemon juice (about 2 lemons)

• Zest of a lemon

• 100 g of unsalted butter or vegetable margarine

• 1 tsp grated fresh ginger

• For decoration:

• Slivered almonds, lightly toasted

• Lemon zest for garnish

Preparation

1. Prepare the rolled biscuit:
2. Preheat the oven to 180°C and line a baking tray with baking paper.
3. Separate the egg whites from the egg yolks. Beat the yolks with the sugar until the mixture whitens. Add the cornstarch, almond powder, lemon zest, and grated ginger.
4. Beat the egg whites with a pinch of salt and gently incorporate them into the mixture.
5. Spread the dough on the prepared baking sheet and bake for 10 to 12 minutes, until the biscuit is lightly golden.
6. Remove the biscuit from the oven, immediately turn it over on a clean, damp cloth. Remove the parchment paper and gently roll the biscuit with the towel. Leave to cool.
7. Prepare the lemon-ginger cream:
8. In a saucepan, mix the egg yolks, sugar, lemon juice, zest and ginger. Heat over low heat, stirring constantly, until the cream thickens.
9. Remove from the heat, add the butter or margarine in pieces, and mix until well incorporated. Let cool to room temperature.
10. Assemble the log:
11. Carefully unroll the cooled biscuit and spread a generous layer of lemon-ginger cream.
12. Roll the biscuit on itself, lightly tightening to form the log, then wrap it in cling film. Refrigerate for at least 2 hours.
13. Decorate the log:
14. Remove the cling film and place the log on a serving dish. Sprinkle with toasted flaked almonds and add some lemon zest for an elegant presentation.
15. You can also sprinkle a little icing sugar.

Keywords: gluten-free lemon log, lemon-ginger log recipe, gluten-free Christmas dessert, light almond log

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