I was watching a tutorial programme last night by Mary Berry and she made a fantastic looking cake with whipped cream, lemon curd and passion fruit. It looked amazing and totally made my mouth water for cake so I decided to have a go at a lemon cake recipe today that I definitely think I can adapt in the future to look like hers - ha ha ha!!
Unfortunately we can't eat the ton of sugar, flour and whipped cream she used so I had to get my thinking cap on. Here is the recipe I came up with and how I would make my adaptions:
Basic Lemon Cake
makes one 7" small cake or 8 -10 cupcakes
Equipment - hand blender, bowl and 7"cake tin (I used silicone)
Over 180 degrees.
3 duck eggs
2 tbsp. coconut milk
2 tbsp. of pastured organic butter (or coconut oil) softened or melted.
2 tbsp. honey
zest of 1 lemon
1tbsp lemon juice
1/4 cup (4 tbsp.) coconut flour
1/4 tsp bicarbonate of soda
1/2 tsp apple cider vinegar
Mix the eggs, melted butter, coconut milk, honey, lemon zest and lemon juice in the bowl with the hand blender. Add the coconut flour and mix again. Add the Bicarbonate of Soda and mix again by hand, add the apple cider vinegar and mix again by hand. Pour into your cake tin and cook for 25mins.
White Chocolate Lemon Icing
Tip - I would make this first as it takes quite a while to firm up.
Equipment - bowl and hand blender
1/4 cup cacao butter or coconut oil
1/4 cup pastured organic butter of coconut oil/butter
1 - 2 tbsp. lemon juice
Lemon zest for decoration.
NB you could use only coconut oil and or coconut butter but the icing may be slightly softer at room temperature and maybe hard to pipe if thats what you want to do.
Melt the cacao butter in a pan and pour it over the butter in the bowl. Add in the honey and lemon juice and mix with the hand blender. Leave to cool by the window or in the fridge for faster results. Keep checking on it and mix every 5 -10 minutes to stop it getting too hard. Once it is firm (the texture of normal butter icing) and the cake is cool you can spread it, or pipe it onto the cake. Decorate with lemon zest.
Ideas for a Mary Berry type cake :-)
I would take this basic recipe and double the cake ingredients, making 2 smaller cakes or one large cake with a hole in the middle as hers was. Cover the cake with the White Chocolate Lemon Icing and for the topping you could use this brilliant sugar free lemon curd recipe mixed with the seeds from one passion fruit. Ha ha yours too could look like this: