We have been trialling a gluten free diet in our home this week as recommended by our daughters naturopath to hopefully help…well quite a few things actually! Now it seems every man and his dog is on a gluten free diet these days so I thought for sure it would be easy to convert.
My first attempt at a gluten free cake failed miserably. I milled some brown rice in the Thermomix and the cake turned out grainy and tasted like raw vanillary (it’s a word now!) rice. Not nice at all. I hope to make my own gluten free flour and bread in the near future but I thought I would simplify things for now and buy some from the supermarket.
Once I was armed with some new ingredients I got to work on the cake today. A gluten free lemon meringue layer cake and I can report this attempt was much better than the first.
Deciding on the flavour was based on two things – the beautiful orange blossom Persian fairy floss I had purchased over the weekend while we were away, and the fact that gluten free flour has a distinct flavour and I needed something that was going to work with that.
So here is the recipe and due to the few extra elements it is a Thermomix recipe today, but as always you could use an electric mixer and your stove top if you choose.
Gluten-free lemon meringue layer cake
Preheat your oven to 190 degrees C. Grease a 12cm cake tin and set aside.
- 100g butter, softened and cubed
- 2 eggs
- 100g caster sugar
- 1 tsp vanilla extract
- 1 cup plain gluten free flour
- 1 cup self raising gluten free flour
- juice and rind of half a lemon
Place butter and sugar into the bowl and cream them. Speed 4, 15 seconds. Repeat if necessary.
Add eggs and vanilla extract. Insert butterfly, speed 3, 30 seconds.
Scrape down the sides. Add flour. Speed 3, 1 minute.
Scrape down the sides again, add grated lemon rind and juice and put on for a further 2 minutes at speed 3.
Pour batter into the cake tin and smooth down the top. Place in the oven for 40 minutes or until a skewer comes out clean.
Allow cake to cool in the tin for 5-10 minutes. Remove from the tin and place onto a wire rack. Once cold, carefully slice into three even layers and set aside.
Fluffy lemon curd
- Half a lemon – rind, flesh and all
- 100g raw sugar
- 6 egg yolks
- 1 tsp cornflour
Place the sugar and lemon chopped in chunks into the clean bowl – Speed 9, 15 seconds.
Add egg yolks. Butterfly, 5 minutes, 60 degrees C, speed 5.
Add the cornflour, remove the measuring cup from the lid and put the steam basket on top to prevent spills. 3 minutes, 80 degrees, speed 3.
Set aside and allow to cool.
Meringue – make sure the bowl is clean and dry.
- 6 egg whites
- 200g raw sugar
Place raw sugar in the bowl and mill – speed 9, 20 seconds. Set aside.
Thoroughly clean and dry the bowl, blade and lid.
Place the egg whites into the bowl. Butterfly, 50 degrees, Speed 3, 4 minutes.
Then – Speed 3 for 3 minutes. Remove the measuring cup from the top and slowly add the sugar, approximately one teaspoon at a time until it is all combined.
Now it is time to layer the cake.
Place the bottom layer onto a plate or serving platter of your choice. Cover in a thick layer of meringue and top some of the fluffy lemon curd.
Add the middle layer and again top with a generous layer of meringue and then fluffy lemon curd.
Place the last layer on top and cover in meringue. You can choose to blow touch this layer if you choose.
I topped mine with the delicious orange blossom Persian fairy floss that reminds me of childhood…but I can’t pinpoint an exact memory. Just lovely. It is an expensive addition but totally delicious and absolutely worth a try! It is also safe for those who need to remain gluten free.