’LEMON’ CURD SPONGE GF DF Low

Serves 4

Utensils

  • 18cm square cake pan
  • Star cutter
  • Piping bag and nozzle
  • Gold cachous for decoration (optional*)

Ingredients

Sponge

  • 3 eggs
  • ½ cup (110g) castor sugar
  • ¼ cup (40g) gluten free plain flour
  • ¼ cup (40g) gluten free self-raising flour
  • ¼ cup (40g) maize cornflour
  • 1 tsp xanthan gum

‘Lemon’ curd

  • 2 eggs
  • 1/3 cup (80g) castor sugar
  • 30ml water
  • 60g Nuttalex
  • 1 tsp citric acid

Buttercream

  • 30g Nuttalex
  • ¾ cup pure icing sugar OR Orchard prepared white fondant icing

Method

Preheat the oven to 1800C

Making the sponge

  • Grease and line the square cake pan with baking paper
  • Beat the eggs and sugar together with an electric mixer for 8 minutes, or until it is thick and the sugar has dissolved
  • Triple sift the 3 flours and xanthan gum together
  • Fold the flours into the egg mixture one third at a time and pour into the cake pan
  • Cook for 25 minutes and then turn it out to a wire rack to cool

Making the ‘lemon’ curd

  • Combine all the ingredients into a heat proof bowel that can be placed over a saucepan of simmering water
  • Stir constantly until the mixture thickens such that it coats the back of a wooden spoon (usually 8-12 minutes)
  • Put into a bowl and cover, cool and then refrigerate about 1 hour before using

Making the buttercream

  • Beat the Nuttalex until creamy
  • Add the sifted icing sugar gradually and beat well. The mixture should be reasonably stiff
  • Beat half the ‘lemon’ curd into the buttercream. Refrigerate until required
  • Save the other half of the ‘lemon’ curd

Constructing the Cake

  • Use the top of drinking cups in your draw as a guide to cut 4 circles, about 6 cm in diameter, from the cake.
  • Cut each in half through the middle so they can be filled
  • Put 1 tsp of the remaining ‘lemon’ curd on each side of the cut cake and spread to the edges
  • Put 2 tsp of the lemon butter cream on one side of each half and spread to the edges
  • Place the top half back on each bottom cake

Decorating the top

  • You can pipe more buttercream on the top

OR

  • If you wish to use the white fondant then knead a small amount and roll it out on a board or bench top lightly sprinkled with pure icing sugar
  • Cut your 6cm circle using the same guide as for the cake
  • Place some buttercream on the top of the cake and spread to the edges
  • Place the circle of fondant on top of the butter cream
  • Decorate with star shapes as desired.
  • Refrigerate until serving
  • Put cachous on when it comes out of the fridge otherwise the colour will melt off when they condense.
    • *NB: the gold colour is not suitable to eat for the strict elimination diet. Your choice to remove it or not to use them for decoration.
    • *Be careful as some cachous contain wheat starch. Especially important for those with coeliac disease to avoid.
RECIPES SUITABLE FOR THE RPAH FOOD CHEMICAL ELIMINATION DIET
Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

Featured Recipes

SALMON & CREAM CHEESE STARTER

Gluten Free Dairy containing Moderate Chemical Entertain your guests this Christmas with this Salmon Cheesecake Hors D’oeuvre Ingredients: • 8cm x 18cm oval cake tin

Read More »