Lemon and Lavender Cakes (GF)
I have been looking forwards to making these elegant gluten-free individual cakes for a long time and envisaged the end result from the outset. The colour and style of the cakes was inspired by Tiffany and Co. meets Wedgwood and would make a lovely little cake to make for your Mum on Mother’s day.
Serves: 3 deep cakes (3” diameter)
250g / 9oz gluten-free plain flour
½ teaspoon gluten-free baking powder
½ teaspoon bicarbonate of soda
110g / 4oz golden caster sugar
1 level tablespoon edible lavender, ground to a powder
2 unwaxed lemons, zested
2 large eggs, beaten
200g / 7oz natural full-fat yoghurt
85g / 3 oz butter, melted
250g / 9oz duck egg blue fondant icing
Pre-heat the oven to 200°C / Fan 180°C / 400°F / Gas 6
1. For this recipe I used 3 x 3” loose bottomed pie tins for this recipe as they have straight sides, enabling me to attach the edible lace icing at the end. Lightly grease each tin.
2. Place the flour, baking powder, bicarbonate of soda, caster sugar, lavender and lemon zest in a large mixing bowl. Stir until evenly distributed.
3. Next pour in the beaten eggs followed by the yoghurt and melted butter. Whisk until evenly combined.
4. Pour into the greased tins and bake for approximately 35 – 40 minutes depending on your oven or until a cocktail stick inserted into the centre of the cake comes out clean. Remove the cakes from the oven and leave to cool.
5. Slice the cakes into 3 even pieces and spread with the homemade lemon curd. Place back on top of one another, then glaze the exterior of the cake with a little heated apricot jam.
6. Roll out the icing to approximately 3mm – 5mm thick and gently cover the cake, trimming and smoothing any spare icing as you go.
Homemade Lemon Curd:
Making lemon curd reminds me of my late Grandma who used to make it every week without fail. The smell as it bubbled away was amazing! This recipe makes the right quantity for the lemon and lavender cakes but you could increase the quantity to allow for other usage.
Makes: 1 medium jam jar
2 unwaxed lemons, zested and juiced
100g / 3½oz unrefined caster sugar
50g / 2oz butter, cubed
2 medium eggs, plus 1 extra egg yolk
1. Heat a medium pan of water until it gently simmers, then place a heatproof bowl on top, ensuring it does not touch the water.
2. Add the lemon zest, juice, sugar and butter to the bowl and stir until all the butter has melted.
3. In a separate bowl lightly whisk the eggs and extra egg yolk, then add to the lemon mixture. Whisk until all the ingredients are thoroughly combined. Leave to cook for approximately 15 minutes, stirring occasionally until the mixture is thick and creamy.
4. Remove from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into a sterilised jar and seal if not using immediately. Store in the fridge until ready to use.
Lakeland Magic Lace Icing (GF):
My top tips:
1. A little goes a long way so bear in mind how much icing you will approximately require. I used the amount recommended on the recipe and had lots left over.
2. The quickest way to use the icing is by baking it in the oven.
3. Use a cocktail stick to help remove from the icing mat bit by bit.
4. Adhere the lace icing to the cakes using a small amount of icing or glycerine.