Egg Free Lemon and Passionfruit Layer Cake - Sweet Adventures Blog Hop

 

Layer upon Layer by Kitchen Crusader


It's time for another Sweet Adventure Blog Hop. This one is titled ‘Layer upon Layer’.

I had planned to use this cake for last months ‘Love at First Bite’. But time and life got in the way. This is a recipe I have developed myself to fit in with the allergies.

I made this for my birthday back in February and skipped the layer of cream and flaked almonds on the outside. It didn’t need it for the taste but it would have made it a lot prettier. As the cake was completely consumed at dinner and pronounced a hit no one missed the extra layer. We all love cake so most of us are watching our weight.

There was a great deal of debate over the cake. 

In the end the general consensus was a tie between ‘best ever’ and ‘not quite as good’ as the Lemon Overload Cake I made for Baby shower.

Lemon and Passionfruit Layer Cake

Equipment

Small saucepan

1 x 20cm spring-form high side tin

1 large stainless steel bowl

1 whisk

Bakepaper

Measuring cups for dry ingredients

Measuring cup or jug for wet ingredients

Measuring spoons

Fine grater

Strainer

Glass measuring jug

Hand juicer

Cutting board

Knife

Electric hand mixer

Medium stainless steel bowl

Large serrated cake knife

Plastic wrap

Serving plate

Egg Free Almond Cake

Melted butter and flour to prepare the tin.

½ cup lemon juice

1 cup milk

½ cup sunflower oil

2 teaspoons vanilla extract or 1 teaspoon vanilla paste

1 cup caster sugar

1 ½ cups self-raising flour

¾ cup ground almonds

½ cup cornflour

¼ teaspoon salt

1 teaspoon bi-card (baking) soda

·       Preheat oven to 160° C.

·       Brush the cake tin well with melted butter and then dredge with flour. Shake the tin so the flour covers the bottom and sides.

·       Mix the wet ingredients in a large bowl

·       Mix the dry ingredients in another bowl.

·       Add the dry ingredients to the wet ingredients. Stir well and carefully pour into the tin.

·       Place the cake tin on a flat tray.

·       Bake in a 160° C Oven for 45 minutes or until cooked when tested with a skewer.

·       Allow the cake to cool and refrigerate overnight or at least cool to room temperature.

Lemon and Passionfruit Pannacotta

½ cup lemon juice and the grated rind of the lemons used to make the juice.

Pulp and juice of 3 passionfruit

¼ cup white sugar

½ cup (125 ml) whole milk
½ tablespoon (1/2 packet) (7 gm.) (¼ oz.) Unflavoured powdered gelatine
1 ½ cups (365 ml) whipping cream

2 tablespoons (15 gm) (½ oz.) granulated sugar
1 teaspoon Natural Vanilla Extract
Pinch of salt
Directions:

·       Place the lemon juice and rind, passionfruit pulp and the sugar in a small saucepan and heat gently while stirring until the sugar is melted. Simmer over a low heat for 5 minutes. Strain the mixture into a bowl and leave to cool.

·       Reserve ¼ cup of the syrup for the final putting together of the cake.

·       Pour the milk into pot and sprinkle gelatine evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 30 minutes to soften the gelatine.

·       Place the milk/gelatine mixture in the saucepan/pot over low heat on the stove. Heat this mixture until the gelatine has just dissolved. Remove from the heat and allow it to cool while you do the next step. Do not let it boil!!! The gelatine will not set.

·       Whip the cream to soft peaks then fold in the gelatine/milk mixture and the remaining cooled lemon/passionfruit syrup. Don’t refrigerate this you don’t want it to set.

Lemon and Passionfruit Sauce

½ cup lemon juice

Juice and pulp of 5 passionfruit

½ cup white sugar

3 tablespoons cornflour

½ cup water

·       Place the lemon juice, passionfruit juice and sugar in a small saucepan.

·       Place over low heat, stir until the sugar melts.

·       Blend the cornflour and water together until smooth.

·       Add to the juice/sugar mixture and stir constantly until it boils and thickens.

·       Leave to cool. Stirring often so a skin does not form on the top.

Putting it all together

·       Line the washed wet cake tin with plastic wrap.

·       Cut the cake in half and place 1 layer in the bottom of the lined tin.

·       Brush with ½ the syrup.

·       Top this with 1/3 of the pannacotta.

·       Top the pannacotta with ½ the lemon/passionfruit thickened cool sauce.

·       Next cover the cool sauce with another 1/3 of the pannacotta.

·       Place the other layer of cake on top and drizzle over the rest of the syrup.

·       Top with the remaining pannacotta and then the remaining sauce.

·       Cover the tin with glad wrap and place in the refrigerator for at least 2 hours to set. Overnight is fine too.

·       Remove the cake from the refrigerator and carefully take the tin off.

·       Remove the plastic wrap and  gently slide the cake off the base of the spring-form tin onto the serving plate.

·       Decorate the sides with a layer of whipped cream and toasted almond flakes if desired.

·       Refrigerate until ready to eat. Serve with whipped cream.