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.