We made this cake here for the lemon cake (which is also our wedding cake (that would be Inspector Climate and my wedding cake, not Kirsti and my wedding cake - surely if Kirsti and I were having a wedding cake it would involve Nutella...). However, we decided to change things up a bit - you know get adventurous.
First of all, we weren't going to make a tiered cake, we're adventurous not crazy. We adapted the recipe to make one layer raspberry and the other lemon.
4 large eggs
2 cups sugar
1 cup milk
1 cup mild vegetable oil of choice
1/8 cup fresh lemon juice (about 1 lemon)
1 large pinch tablespoon lemon zest (about 1 lemon)
1/2 teaspoon lemon extract
1/8 cup raspberry coulis
1/2 teaspoon raspberry essence
1 teaspoon pure vanilla extract
2½ cups Gluten Free all purpose flour (we used the gluten free flour of champions White Wings)
½ teaspoon fine-grind sea salt
1 tablespoon baking powder
1. Preheat oven to 350°F or 175°C. Lightly grease and line two 9-inch round cake pans.
2. In a heavy stand mixer with a whisk attachment or with a hand mixer and a large bowl, beat eggs and sugar for 3 to 5 minutes.
3. In a small bowl, combine milk with oil and add vanilla. Meanwhile make the raspberry coulis. In a small saucepan, heat 1/2 cup of frozen or fresh raspberries with 1-2 teaspoons of sugar until the mixture just begins to bubble. Then remove from heat and strain. Let cool.
4. At low speed, slowly add dry and wet mixtures to egg and sugar mixture just until combined.
5. Get out two bowls and using a cup measure evenly divide the cake batter between the two bowls. In one bowl add the lemon zest, lemon juice, and lemon extract; stir until just combined. In the other bowl, add the raspberry coulis and the raspberry essence; stir until just combine.
6. Pour batter into the prepared cake pans. Place in preheated oven and bake 30 to 35 minutes or until cake center springs back to touch.
7. Let cool.
While the cake is baking make your lemon curd. Here we followed the recipe on the website exactly (we used egg yolks, because the vegan version just does NOT sound appealing to me).
Kirsti then expertly split the cake in half (seriously, ya'll she's a pro). And then we made the vanilla buttercream. We again based it off the recipe on the website for the cake, however we thought lemon frosting might be a bit too much. So we made it vanilla:
1 cup softened butter
3 cups confectioners’ sugar, more as needed
¼ cup milk
1 teaspoon Vanilla extract
¼ teaspoon salt
1. In a stand mixer we blended butter and sugar until it came together. Then we added the milk and vanilla extract.
2. If frosting is too loose, add more confectioners’ sugar, a tablespoon at a time. If frosting is too thick, thin with more milk, adding 1 teaspoon at a time until desired consistency is reached.
To assemble we put alternated the raspberry and lemon cake layers and in between put 1/3 of the lemon curd. Then we spread the vanilla butter cream all around the top and outside. Afterwards with the leftover over buttercream we added some leftover raspberry coulis and then Kirsti piped a little design on the cake - seriously she's a champion.
Seriously, this is one of the best gluten free cakes I've EVER eaten - like ever. It's amazing and delicious.
Then we made these gluten free apple fritters. We followed the recipe pretty exactly, so I won't rewrite it here. These were REALLY yummy, however we had a bit of trial and error to make the oil the right temperature for frying. Our first few batches were a bit raw in the middle. That didn't stop us from eating them though - not even a LITTLE BIT.
What have you been making recently?