Monday, August 18, 2014

Xylitol Dessert: Lemon layer cake

How can you go wrong with a tasty cross between a cheesecake and a sponge cake?

Lemon layer cake
 

Sponge
80 g (½ cup) ground almonds/almond meal
45 g (⅓ cup ) Doves Farm gluten-free white bread flour blend/King Arthur gluten-free all-purpose baking mix
2 lemons, zest
3 eggs
150 g (½ cup + 2 tbsp) xylitol

 



Cheesecake filling and topping
2 lemons, zest
125 ml (½ cup ) double cream/heavy cream
4 tbsp Sweet Freedom (or agave nectar)
300 g (10 ½ oz) cream cheese (e.g. Philadelphia)

Lemon sauce
4 lemons, juice
1 tbsp corn flour/starch
6 tbsp Sweet Freedom (or agave nectar)


1. Pre-heat the oven to 180C/350F/gas mask 4. Line a 20 cm (8 inch) round cake tin with non-stick baking parchment.

2. Start by making the sponge: take a small bowl and mix the ground almonds and gluten-free flour in it. Set the bowl aside.

3. Take a large bowl and grate the zest of 2 lemons into it.

4. Add the eggs and xylitol into the large bowl and whisk them with an electric whisk until their volume trebles.

5. Carefully fold in the flour mixture from the small bowl.

6. Pour the batter into the cake tin and bake in the oven for 30-40 minutes or until the top looks golden and a skewer inserted in the middle comes out clean. Let the cake cool in the tin.

7. While the cake is baking in the oven, prepare the cheesecake filling: take a bowl and grate the zest of 2 lemons into it.

8. Add the cream and whip until it has thickened but is still sloppy.

9. Take another bowl and mix the cream cheese and Sweet Freedom in it. Then stir in the sloppy whipped cream and combine thoroughly. Put the bowl into a refrigerator for the time being.

10. Now make the lemon sauce: squeeze the juice of all the lemons you have already zested into a saucepan.

11. Add the corn flour/starch and Sweet Freedom into the pan and mix thoroughly.

12. Bring the sauce to the boil over a gentle heat. Stir all the time. When the sauces starts to thicken, continue heating on a low heat for another minute, stirring constantly. Then set the saucepan aside and let the sauce cool to room temperature.

13. When the cake and the lemon sauce have cooled, it’s time to assemble the cake: cut the cake horizontally into half. Put the bottom layer on a serving plate.

14. Spread ⅓ - ½ of the lemon sauce over the bottom half of the cake. Then spread ⅓ of the cheesecake mix on top.

15. Place the other half of the cake on top. Cover the whole cake with the rest of the cheesecake mixture. Use a spoon or a palette knife to spread the topping.

16. Put the rest of the lemon sauce into a piping bag. If you don’t have a piping bag, you can use a plastic food bag instead: just put the sauce into the bag, squeeze it into one of the corners and cut the corner with a pair of scissors (it’s best to make a very small cut to start with). Pipe the sauce over the cake. If you have any leftover sauce, you can serve it on the side.


Copyright © Tarja Moles 2014. Photograph © Tarja Moles 2014.

Tarja Moles is the author of No Naughties®: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.

1 comment:

  1. Baked it for our monthly online dissertation writing meeting but I used the 4-3-2-1 cake batter recipe instead, because somehow the cake was too dry. That is, 4 eggs, 3 cups of flour, 2 cups of sugar, and 1 cup of butter, with the rest of the recipe as is, the milk, baking powder, curd, and frosting. You could swap buttermilk for the milk.

    ReplyDelete