This was a real rush job, a 19th Birthday Cake for my friend. The cake itself was actually very nice, but this was one of my first cake disasters. For some reason, the icing sort of melted of the cake and down the sides. It was very strange, when we opened the tin there was practically no icing left on top! So after a quick fix-up, it didn’t look half bad (but definitely not my normal standard).

My friend Jacob is a big Harry Potter fan, like me, so of course his cake had to be Harry Potter themed. I made a Gryffindor scarf, Harry’s glasses and Hedwig the Owl out of white fondant (dyed red and yellow for the scarf and black for the glasses), and the wand and broomstick out of marzipan that I dyed brown with cocoa powder.

Lemon Almond Yoghurt Cake

(from Gluten Free Goddess)

Ingredients:

  • 1 cup ground almonds
  • 1/2 cup gluten free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of fine sea salt
  • 1 cup packed organic light brown sugar
  • 5 medium free-range organic eggs
  • 4 oz. light cream cheese, softened
  • 1/2 cup organic plain unsweetened yoghurt
  • 2 tablespoons fresh lemon juice
  • Lemon zest (fine grated peel) from 1 fresh lemon
  • 1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350ºF. Line the bottom of a 9-inch Springform or cake pan with buttered parchment paper.
In a bowl whisk together the almond flour, sweet rice flour, baking powder, baking soda, sea salt and sugar.
Beat the eggs in separate large mixing bowl until they are light and foamy. Beat in the cream cheese and yogurt until combined.
Add in the lemon juice, lemon zest and vanilla; beat to combine.
Add in the flour mixture a bit at a time and beat on medium speed for a minute or two.
Pour the batter into the prepared cake pan. Bake in the center of a pre-heated 350ºF. oven for about 40 minutes or until a wooden toothpick inserted into the center of the cake emerges clean.
Cool on a wire rack; and release from the pan. Dust with powdered sugar.
Makes 10 servings.

Frosting – I iced this cake with lemon cream cheese frosting and decorated with fondant/marzipan shapes.

  • 80g cream cheese, softened
  • 30g butter, softened
  • 1 1/2 cups icing sugar, sifted
  • 1-2 tsp lemon juice (be liberal with this, add to taste)

Beat the cream cheese and butter together with an electric mixer in a small bowl. Gradually add sifted icing sugar and lemon juice, and beat until combined.

 

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