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.
Copyright protected by Digiprove © 2018Tag: #lowfodmapcake
Coffee and Walnut Cake (serves 8-10)
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
Method:
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.
IF YOU LIKE THIS TRY THIS:
RHUBARB AND GINGER CRUMBLE
PINEAPPLE UPSIDE-DOWN CAKE
SNICKERDOODLES
CHOCOLATE FUDGE CAKE
RICE CRISPY CAKES
CHOCOLATE SOUFFLÉS
Rhubarb Buckle (serves 8-10)
Rhubarb is a wonderful low FODMAP vegetable to use in baking recipes. In fact, I’ve used it several times to make desserts such as …
Serve with lactose-free cream, ice-cream.
Ingredients for the cake base:
100g butter (or non-dairy version)
180g sugar
The zest of 1 orange
1 tsp vanilla extract
2 eggs
150ml of lactose-free yoghurt (or non-dairy yoghurt)
200g 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 rhubarb filling:
260g fresh rhubarb (chopped into small chunks)
70g sugar
Ingredients for the crumble topping:
170g gluten-free plain 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.)
50g gluten-free oats
70g caster sugar
1 tsp dried ground ginger
80g butter (or non-dairy version)
Method:
Preheat your oven to 180C/160 Fan/350F/Gas Mark 5 and line a large cake tin 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!)
Make the rhubarb filling by mixing the chopped rhubarb with the sugar. Leave to one side.
Make the crumble topping by rubbing the butter into the topping ingredients until it looks like fine sand. Leave to one side.
Make the cake base by putting the butter, sugar and orange zest in a mixing bowl and whisk until fluffy. Add the eggs, yoghurt and vanilla and whisk again until combined.
Add the flour, baking powder and xanthan gum and whisk until combined.
Pour the cake batter into the greaseproof paper-lined cake tin and scatter the rhubarb filling on top.
Put the crumble topping on top of the rhubarb and spread it out evenly.
Bake for around 1 hour or until a skewer pushed into the centre comes out clean.
Leave to cool and then serve with lactose-free cream or ice-cream.
If you like this try these!
RHUBARB AND GINGER CRUMBLE
PINEAPPLE UPSIDE-DOWN CAKE
SNICKERDOODLES
CHOCOLATE FUDGE CAKE
RICE CRISPY CAKES
CHOCOLATE SOUFFLÉS
Strawberry Cake (serves 6-8)
When I wrote the recipe for my strawberry shortcakes I mentioned that the wee village I live in becomes carpeted with tiny wild strawberries during the summertime and this year is no exception. Continue reading
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