Lemon Curd Cakes (makes 10-14)

Lemon Curd Cakes by The Fat Foodie

These lemon curd cakes were created because I’d been in TK Maxx a while ago and I picked up a mini sponge cake baking tray for the bargain price of £1 which bakes mini round sponge cakes (about the size of a macaron half). I was dying to try making mini victoria sponges, but I didn’t want to fill them with the usual standard whipped cream and strawberry jam. However, one of the staple jams I was brought up with is lemon curd and as a result there’s always a jar of it in my fridge.

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Coffee and Walnut Cake (serves 8-10)

Coffee and Walnut Cake by The Fat Foodie

One of my favourite cakes is a coffee and walnut cake. I just love the flavour combination of deep, almost bitter, coffee and smooth, nutty walnuts, especially when merged with sweet, fluffy buttercream icing.

Ingredients for the coffee cake:

200g butter (or non-dairy version)

200g sugar

4 eggs

1 tsp vanilla extract

2 tbsps instant coffee dissolved in 50ml of hot water

150g self-raising gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

1 tsp baking powder

1 tsp xanthan gum

Ingredients for the buttercream icing:

200g butter (or non-dairy version)

200g icing sugar

100g walnut halves


Preheat your oven to 180C/160 Fan/350F/Gas Mark 5 and line two 9 inch cake tins with greaseproof paper. (Or make life simple for yourself and do as I do and use these pre-prepared cake tin liners. They’re so convenient!)

Dissolve the instant coffee in the hot water and leave it to cool.

Put the butter and sugar in a mixing bowl and whisk until fluffy. Add the eggs, vanilla and coffee and whisk again until combined.

Add the flour, baking powder and xanthan gum and whisk until combined.

Divide the cake mixture between the two cake tins and bake in the oven for 30-35 mins or until a skewer pushed into the middle of the cakes comes out clean.

Leave the cakes to cool and make the buttercream icing in the meantime by mixing all of the icing ingredients together until combined.

Once the cake is cool, remove them from the cake tins and spread half of the buttercream on top of one cake and place the other cake on top.

Spread the rest of the buttercream on top of the cake and then decorate with the walnuts before serving.

Coffee and Walnut Cake by The Fat Foodie








Coconut and Banana Cake (serves 10-12)

Coconut and Banana Cake by The Fat Foodie

I made this Coconut and Banana Cake last week because I’d noticed that I had a few bananas which were ripe, but were about to turn into high FODMAP over-ripe ones within the next couple of days and I wanted to make use of them while I still could. Bananas are only a low FODMAP fruit while they are under-ripe or ripe, but without any blemishes on their skins. Once they start to have discolouration on their skins they’ve become over-ripe and are therefore high FODMAP.

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