Method

Egg free Lemon Curd

Wash, zest and juice 8 lemons. Pour the juice through a sieve to avoid pips and pith in to a saucepan.

In a small bowl add cornflour and turmeric, add 3-4 tbs of the lemon juice mix well and pour back into the saucepan with the rest of the lemon juice. Add the zest and sugar, heat slowly. Once the sugar has dissolved bring up to the boil stirring all the time, the curd will begin to thicken.

Once the curd is thick and starting to bubble using a small hand whisk add the butter (cut in to small cubes) whisking all the time. Once all of the butter is added  continue whisking and cook for a further minute.

Remove the curd from the heat and whisk in the plant-based cream. Allow to cool. Can be made in advance and stored in the fridge.

Lemon sponge Cake

Preheat the oven to 180°c/350°F/Gas Mark 4.

You will need 3 non-stick 20 cm sandwich cake tins. Line the cake tin bases with silicone/baking paper and lightly grease the sides.

In a small bowl, add the milled linseed and sparkling water. Mix well and set aside for 10 minutes.

In a large bowl, using a mixer/hand mixer, cream (beat) the fat and sugar. Add the flaxseed paste and mix again.
Sieve in the flour and baking powder and add the plant based milk, lemon zest and lemon juice. Slowly beat until well combined. Mix on faster speed until the cake batter is light and creamy.

Divide the mixture equally between the cake tins.

Bake the cakes on the middle shelf for approx 20-25 mins. They are usually done when you see the sides of the cakes just start to pull away from the tin and the middle of the cake should feel firm and springy to the touch. A thin skewer can also be used as a cake tester, insert it into the center of the cake, it should come out clean, a few crumbs are okay.

Leave the cakes for 20 minutes before removing from the tins and then cool on a wire rack.

Lemon Frosting

Using a mixer/hand mixer cream the plant based butter for 3/4 mins until pale, soft and volumized.

Next sieve in half of the icing sugar, and beat for 3 mins, add the rest of the icing sugar and beat for a further 3 minutes. Next add 2 tbs of the lemon curd and 2-4tbs of plant based milk (depending on the thickness of the frosting, it needs to be thick and pipeable) scrape sides of the bowl before beating for another minute.

Decoration

Place one of the three cakes onto a serving plate/cake stand. Cover the top of the cake with lemon curd (approx 3 tbs)and then a layer of lemon frosting. Add the next cake on top and repeat process until all 3 cakes are stacked. Cover the top of the cake and sides with either a thin coating of the lemon frosting and chill in the fridge for 30 minutes then pipe swirls/stars/ rosettes of frosting covering the top of the cake. Alternatively cover the entire cake in a thick smooth layer of frosting.

To make the Easter nest take one rice vermicelli noodle nest, divide it in two( pull apart) and cover one of the halves in melted plant-based chocolate. Set in the fridge for approx 15 minutes. Place on top of the cake and decorate with plant-based-gluten free chocolate eggs.

A delightfully delicious light lemony gluten free sponge cake with lashings of tangy home-made vegan lemon curd balanced by a sweet creamy textured lemon plant-based butter frosting.

Lemon Heaven!