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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

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

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