10 to 12 servings
60 minutes + 2 hours resting
Lactose-Free Lemon Naked Cake
|2 1/4 cups||all-purpose flour|
|1 1/2 cups||fine granulated sugar|
|2 1/4 tsp||baking powder|
|1/2 cup||vegetable oil|
|9||egg whites (all room temperature)|
|1 cup||Neilson TruTaste lactose-free milk|
|1/2 tsp||cream of tartar|
|15 mL (1 tbsp)||lemon juice|
|Zest of 2||lemons|
|5 mL (1 tsp)||vanilla extract|
|Lemon Curd||Juice of 4||lemons, medium size|
|Zest of 2||lemons|
|150 g (3/4 cup)||sugar|
|1 tbsp (15 mL)||cornstarch|
|Italian Meringue||125 mL (1/2 cup)||sugar|
|A few drops||lemon juice|
Directions for cake
Place oven rack at lowest position. Preheat oven to 170°C (325°F).
In a small bowl, combine flour, 3/4 cup of granulated sugar, baking powder and salt.
In a large bowl, whisk together Neilson TruTaste lactose-free milk, vegetable oil, egg yolks, lemon juice and zest. Add dry ingredients and mix gently.
Beat egg whites with a mixer on high speed until light and fluffy. Add cream of tartar and vanilla extract then beat until soft peaks form. Gradually add remaining 3/4 cup of sugar and beat until stiff peaks form, about 5 minutes.
Stir a third of the meringue into the cake mixture. Using a rubber spatula, gently fold in the rest of the meringue.
Pour into a 25 cm (10 in.) non anti-adhesive and non-greased Bundt (tube) cake pan.
Bake for 50 to 60 minutes or until a toothpick inserted into the centre of the cake comes out clean. (While the cake is baking, prepare the lemon curd and meringue)
Let cool upside down on a bottle or rack for 2 hours.
To unmold, run a thin knife around the edges of the pan.
Directions for lemon curd
Wash all 4 lemons and zest 2. Place zest in saucepan.
Squeeze lemons and add juice to zest in saucepan.
Add sugar and cornstarch. Stir over low heat.
Beat eggs in a separate bowl then gently add into saucepan mixture, stirring constantly.
Cook on high heat, stirring with a whisk. The mixture will begin to thicken.
Careful: stir constantly once eggs are added otherwise the lemon curd may burn!
Let cool and refrigerate.
Directions for Italian meringue
In the top half of a double boiler, heat sugar and egg whites, stirring constantly until sugar dissolves.
Remove bowl from double boiler and beat with a handheld mixer until stiff peaks form.
Add a few drops of lemon juice and a pinch of salt to prevent the mixture from separating and to ensure the meringue is nice and white.
Flavour with 1 tsp of vanilla.
Meringue must be firm: it should form stiff peaks when the mixer is pulled out.
*Note: The meringue can be flavoured with 1 tsp of vanilla, almond or maple extract.
Using a serrated knife, cut cake horizontally in 3 equal parts.
Place the bottom layer on a dessert plate.
Spread half of the lemon curd over this layer then top with the second layer. Spread remaining lemon curd.
Add the last layer of cake and spread the Italian meringue on top.
Top with fresh blackberries and sugar flowers then sprinkle with icing sugar and lemon zest.