Fountain is my lover abstraction of assemblage, substance from happen. I bed the in-between seasons when the weather's more gentle and I get to channelise out my clothes that fuck been in store for the sunset individual months. It's nearly similar having a new wardrobe. Having a unwarmed on top of allergies for the high several life hasn't been fun, but the sun polishing and the birds chirping somehow makes it a bit many sufferable. The sickness started from my mate who must've picked something up from succeed.
He passed it to me and it has making its way finished the sept. Of action my partner is totally surmount now, as I sit around with my tissues, sneezing every pentad my mistreatment insensate, I mustered up the doe to heat and I knew just how I welcome to celebrate-with block, of course! After all, this graceful weaken, where everything's in healthiness and the weather has eventually warmed up a bit, deserves to be illustrious! With a convey of artefact and unspoilt berries, I can't cogitate of another block that screams outflow equivalent this one does. Enjoy.
Ingredients
- 2 cups gluten-free flour (I use Bobs Red Mill Gluten-Free 1-to-1 Baking Flour)
- 1 cup Super Fine Blanched Almond Flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup softened butter (can use dairy-free)
- 3 large eggs
- 2 tablespoons coconut oil
- 1 cup honey or maple syrup
- ⅔ cup almond milk or other milk of choice
- 1 teaspoon vanilla extract
- zest of 2-3 large lemons, to taste
- Lemon Whipped Cream
- 3-4 cups mixed berries
- edible flowers
Lemon Whipped Cream :
- 16 oz. regular or dairy-free cream cheese or mascarpone
- 1–2 (14 oz) cans coconut cream or full-fat coconut milk refrigerated overnight (about 1¾ cup firm coconut cream, liquid discarded. Can also use 1 cup regular whipping cream if not dairy-free)
- 3-5 tablespoons honey or other sweetener of choice
- juice and zest from 1 lemon
Instructions
- This cake makes two 8-inch or three 6-inch cakes. To make a 3 layer 8-inch cake, use 1½ cake recipe.
- Preheat oven to 325F. Grease cake pans and line the bottom with a parchment paper circle Set aside.
- Combine flours, baking powder, and salt in a large mixing bowl. Add softened butter, eggs, coconut oil and sweetener. Begin beating together with the flour mixture. Slowly mix in the milk, vanilla extract, and lemon zest. Scrape the bottom of the bowl to make sure all the flower is evenly incorporated.
- Evenly distribute cake batter into the pans and place on the middle rack in the preheated oven. Bake for 25-35 minutes OR until cake is golden brown, center is set, and a toothpick inserted near the center comes out with a few moist crumbs. Bake time will vary upon pan and thickness of batter.
- Remove from the oven and let cool for a bit, then run a knife along the edge of the cake (if sticking to the pan) and invert cakes onto a wire rack to cool completely.
Whipped Cream:
- In a large mixing bowl, begin to beat the cream cheese until smooth, about 1-2 minutes. Add sweetener and lemon juice/zest and continue to beat until fluffy. Add cold, hardened coconut cream and beat on high until light and fluffy, a few more minutes. Taste and adjust sweetener or lemon flavoring. Keep refrigerated until ready to use.
- If using regular whipping cream, beat whipping cream separately until fluffy (about 3-4 minutes) and then fold it into the cream cheese mixture.
Putting it together:
- Place one of the fully cooled cakes onto your cake plate. Top with ⅓ or ½ of the whipped cream (depending on how many cake you have) and about 1 cup of sliced berries.
- Top with another cake layer and repeat the process.
- At the end, top cake with remaining whipped cream and a pile of whole and halved berries. Decorate with edible flowers and a light dusting of powdered sugar (optional).
- Serve right away and store leftovers in an airtight container in the fridge.
- If you need to substitute almond flour, use the cake in this recipe. Just add the lemon zest from this recipe to keep the lemon flavor.
- Cake recipe adapted from King Arthur Flour
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