For my family and I the wonderful institution that is “Tea at Three” is one of life’s great traditions. When my daughter made this one filled with luscious, lemony curd we enjoyed every mouthful. Although it does contain egg it is adapted to be lactose and gluten free. A gluten free cake will always have a crumblier texture, but it is so light! Give it a go, and please post a photo of your results on our Facebook page for us to see your results. (For a non- gluten/lactose free version just use ordinary flour and butter).
You will need 2 jam jars that have been washed in hot soapy water, dried and then placed in an oven at 180C for 15 minutes to sterilise them. Allow to cool.
Grated zest and juice of 2 large juicy lemons
2 large eggs, beaten
100g caster sugar
50g lactose free butter (we used the Arla lacto free butter available everywhere)
- Place a saucepan filled to 1/3 of water on the hob and bring to a simmer. Have a clean bowl that just fits on top without touching the water. Place the lemon zest, juice, sugar and butter in the bowl and stir occasionally until the butter has melted. Using a whisk mix in the beaten eggs and continue to whisk gently over a low heat for about 10 minutes. Don’t whisk too hard as you don’t want to make lots of bubbles. Be patient. It takes 10 minutes. When the mixture has thickened to the consistency of custard pour the mixture through a sieve into a large jug, and then pour into the warm sterilised jars. Place a circle of wax paper on top, if you have any, before screwing on the lid. Keeps in the fridge for 2 weeks.
You will need 2 x 20cm sandwich tins greased and lined on the bottom. Preheat the oven to 160C Fan, Gas Mark 6
225g Stork Margarine
225g Caster sugar
225g Gluten free Self-Raising flour
4 large eggs beaten
- Place the margarine and sugar in a mixing bowl and beat with an electric mixer until very light and fluffy.
- Add a quarter of the egg and a tablespoon of flour, to prevent it curdling, and beat on a slower speed until well mixed. Continue adding egg and flour until all the egg has been used up, and then fold in the remaining flour.
- Split the mixture between the 2 tins and smooth the top.
- Place in the oven and cook for 20-25 minutes until the top is golden brown. To test whether it's cooked pierce with a skewer. If it comes out clean it’s cooked, but any sticky residue on the skewer means it will need a few more minutes.
- Allow to cool for 5 minutes in the tin before turning out onto a wired cooling rack.
125g softened Arla lactose free butter
250g sifted icing sugar
2 tbsp lemon curd
- With an electric mixer on a very slow speed mix the butter and icing sugar together until just mixed, then turn up the speed and beat until soft and fluffy. Stir in the lemon curd. If the mixture feels a little stiff add a drop of hot water.
When the cake is completely cold, spread some butter cream on one half of the sponge and then top with some lemon curd. Sandwich the 2 halves together and spread the extra butter cream on top. Decorate with slices of lemon and strawberries. Put the kettle on, put your feet up and enjoy!