Tuesday, 22 January 2013

RECIPE: Pia's Pink Raspberry Layer Cake

As promised, heres my recipe for my little Pia's Raspberry layered birthday cake. Additive free! Gluten free! Wheat free! Refined sugar free! ENJOY!

Lemon sponge cake

Ingredients:
4 eggs
3/4 cup maple syrup
Juice of 2 lemons
1 1/2 cup rice flour

 - Preheat oven to 180 degrees.
 - In a large bowl place egg whites and whisk until you get some lovely white fluffy peaks.
 - In a separate bowl beat maple syrup and egg yolks until nice and creamy, then slowly add in lemon juice as you keep beating for another minute or two.
- Throw the sifted rice flour into the egg yolk mixture and  mix well.
- Then fold fluffy egg whites into the yolk mixture being very gentle but still combining it all well.
- Pour into coconut oil greased round cake tin and bake for 40 minutes or until cooked through.
- Let cool.

Raspberry cake
Ingredients:
4 eggs
3/4 cup maple syrup
1 1/2 cup rice flour
1 cup frozen rasberries; defrosted.
  • Repeat steps for lemon cake but adding the defrosted juicy raspberries to the egg yolk mixture instead of the lemon juice.
  • Easy.
  • Let cool.
Pink cream
300ml pouring cream (or thick home made coconut cream)
1 tablespoon raw organic honey
1/2 cup raspberries

Beat all ingredients until they make a nice thickened pink cream.

Stacking on the layers
  1. Once both cakes are completely cool (and I am talking totally cold, been in the fridge for at least a couple of hours type of cool), use a very sharp knife to slice each cake horizontally to make 2 layers of each. 
  2. Stack each layer very gently on top of the other with a nice layer of cream in between each. 
  3. Cover the whole cake in lots of yummy Raspberry cream and Sing HAPPY BIRTHDAY! YUM! 
Cass xoxo


Related Posts Plugin for WordPress, Blogger...