• 125 grams cold butter
• 1 tablespoon confectionary sugar
• 3 dl all purpose flour (wheat or glutenfree)
• 1 tablespoon ice cold water
1. Preheat the oven to 175°C. (392F). Add butter, confectionar’s sugar (powdered sugar/ icing sugar) and flour. Blend in a kitchen machine, add water and blend.
2. Press the dough in a buttered pai pan. 24cm wide. Let it rest in the fridge for 30 minutes (you can also use baking paper in the bottom).
3. Cook for 15 minutes. Take the pai out of the oven, spray a thin layer of whipped egg or other equivalent over it and add the lemon curd.
• 2 lemons
• 3 egg (or its equivalent in egg replacer)
• 2 dl sugar
• 2 tablespoons all purpose flour (wheat or glutenfree)
• 2 teaspoon vanilla sugar
• 2 dl whipping cream
4. Make the curd. Wash the lemons well. Shred the peel and squeeze the juice out. Whip egg (or egg replacement) and sugar. Mix well with the rest of the ingredients.
5. Add curd to the pai and cook for 30-40 minutes until curd hardens.
6. Cool the cake.
I did not manage to recreate the eggfree meringue, however covering the pai With whipped cream mixed With fresh berries, a jam or something similar is working just as fine. If you choose this instead of meringue you can feel free to skip this step.
• 3 eggwhites
• juice from 1/2 a lemon
• 3 ¼ dl sugar
• 100 grams of fresh or defrosted blueberries. Use wild berries with the beautiful purple color.
7. Turn the heat up to 250°C (482F) and use the grill or overheat function of your oven.
8. Whip egg whites, lemon juice and 1 dl sugar to meringue. Add 1 dl sugar and whip until fixed foam. Mix with blueberries with the rest of the sugar, and blend carefully into meringue.
9. Apply meringue over the pai, and cook it golden in the middle of the oven. Ca. 5 minutes. Decorate with fresh berries upon serving.
• Fresh berries
PS: Blueberries can be exchanged with any other berries of your preference.
Looking for a refreshing and healthy treat, gluten free, that doesn’t involve baking? Try a watermelon cake.
Slicing the watermelon into the shape of a cake creates the base, and the whipped coconut cream creates the frosting.
Use Nuts or Toasted coconut and fresh fruit to add a beautiful and delicious decoration.
You can use edible flowers for the top. You can use a thick yoghurt or whipped cream instead of coconut milk if you use dairy products (it must be VERY thick or it will not adhere well to the watermelon). This cake is best when served within a few hours of assembly.
– 1 large watermelon, seedless preferable
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds or shredded coconut
– Seasonal fresh fruit (for topping)
– Cutting board
– Kitchen knife
– Measuring spoons
– Measuring cups
– 2 medium mixing bowls
– Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon
TO MAKE THE COCONUT WHIPPED CREAM:
1. Place can of coconut milk in refrigerator for at least 6 hours (or overnight). Cream will then separate from milk. The cream will be at the top of the can.
2. Open can of coconut milk and scrape out cream into a medium sized bowl. Hint: Open can from bottom and pour milk into a separate container before scraping out cream. Use the saved milk for smoothies and other recipes.
3. Add vanilla and raw honey to mixture. Whip cream with a hand mixer on medium speed; work your way up to high speed until cream is fluffy. Place bowl of whipped cream in fridge until ready to use.
TO MAKE THE TOASTED ALMONDS OR COCONUT:
1. Place a medium sized skillet over medium-high heat and allow pan to get hot.
2. Add sliced almonds or shredded coconut and toss in pan until toasted and a light brown color. Remove from pan and set aside to cool.
1. Remove top/bottom from watermelon; remove rind from middle section. You should be left with a cake-shaped piece of watermelon. Slice watermelon “cake” into number of wedges/slices you want, e.g., 6-8 slices depending on size of watermelon. Slicing ahead of time makes it much easier to dip edges into icing and anything else you want to adhere to icing, such as almonds or toasted coconut.
2. Pat outside of watermelon dry with paper towels; this helps coconut whipped cream adhere better.
3. Dip outside edge of each slice into coconut whipped cream and then into the toasted almonds or coconut. Reassemble wedges into cake shape on a serving platter. Top with more whipped coconut cream and fresh fruit, e.g., blackberries, strawberries and kiwi. Serve or store in refrigerator until ready to serve.
Today I made one of my favourite cakes for a party I was invited to. The best thing about it though is that it is really easy to bake and it just takes a little less than 1 hour to make.
This Recipe is also glutenfree for celiacs.
Here is the recipe for you guys to enjoy.
Maybe a great idea for weekends snack?
Ingredients: (PS: European measurements)
300 grams of sugar
200 grams of ground almonds
1 1/2 teaspoon vanilla sugar
1 1/2 teaspoon baking powder
Separate the yolk from the whites and whip the egg whites until you can turn the bowl upside down and the eggs don’t fall out.
Add 300 gr. of sugar and whip until well blended.
Mix ground almonds, vanilla sugar and baking powder carefully with the egg and sugar.
Cover a large square pan (30×40 cm) with greaseproof paper. Butter the greaseproof paper and spread the dough on the paper.
Cook for 35-40 minutes @ 160 Celsius.
Chocolate Cream (Ingredients):
6 egg yolks
150 grams of sugar
1 teaspoon vanilla sugar
6 tablespoons of coffee
100 grams of milk chocolate
Slowly heat until thickens, stir until done to avoid burning.
Cool chocolate cream somewhat and add 160 grams of butter fit for baking.
Cool cream in refrigerator until cool.
Cake should soon be done and when it is, remove from oven.
Remove paper (and cake – the cake is supposed to be somewhat flat) from pan and let cool on a grid / rack.
Cut cake in 2 and put 1 part on a nice serving platter.
Fill with Chocolate Cream.
Add 1 layer of banana slices.
Put the second part of the cake on top.
Cover with whipped vanilla cream (About 3 dl).
Decorate with sliced Kiwi, Strawberries and blueberries.
Serve same day (possibly next day – but this cake is really, really good and it’s not likely you will have lots of leftovers)