Woah! Hold the phone we’re well into the last half of May. How did that happen? I have been head down, booty up, immersed in some really exciting projects.
Corey and I are off to the Gluten Free Expo in Brisbane this weekend where we will be launching our new product range for FoodActually and to celebrate the launch, I have put together a collection of my recipes in a free recipe ebook which will be available for download soon on our website.
I also just finished shooting some juice and smoothie recipes for a client. It was a lot of fun and I can’t wait to see the finished ebook.
The Luminous Kitchen is having a makeover behind the scenes with a new sleek layout and better functionality and in the midst of all these projects I have also been doing some lovely shoots like this one with Kristen from Wild Spirit Feather who was kind enough to be my fairy in the forrest. Isn’t she just a little fairy?
The recipe for this cake is adapted from What Katie Ate. Katie Quinn Davies is one of the most ridiculously talented food photographers of all time and this cake is quite simply, delicious.
- 150g unsalted butter, softened
- 150g caster sugar
- 3 eggs ~ at room temp.
- 2T fresh lemon juice
- zest of 1 lemon
- 25g coconut flour
- 125g gluten-free flour
- 1 tsp baking powder
- 3T sour cream
- 250g cream cheese
- 2 cups icing (powdered) sugar, sifted
- Juice of ½ lemon
- Shaved coconut (roughly 250g)
- Pre-heat oven to 160˚C (320˚F).
- Grease and line an 18cm spring-form cake tin.
- Sift flours and baking powder and set aside.
- Cream butter and sugar together for 8-10 minutes until really light and fluffy.
- Add the eggs one at a time beating in-between each addition.
- Add the lemon juice, lemon zest, sour cream then sifted flours and fold everything together. Pour/spoon (it will be thick) batter into the pre-lined tin, spread out evenly then bake in the middle shelf of the oven for 45-50 minutes or until a skewer comes out clean when inserted in the middle. Note ~ after 15 minutes cooking time, increase the temperature of the oven to 180˚C (350˚F).
- Allow cake to cool in the tin for 15 minutes before removing and leaving on a wire rack to cool completely.
- To make the icing, whip cream cheese, lemon juice and icing sugar together until light, thick and creamy. Transfer to a bowl and chill in the fridge for 1 hour to thicken.
- Cut the cooled cake in half width-ways, add half the frosting to the middle of the cake and sandwich together with the second sponge. Spread remaining frosting over the top and sides of cake then cover with shredded coconut.
- *Note: I doubled up the recipe and made 2 cakes which I then sandwiched together instead of cutting one cake in half because I wanted it to have a lot of height. That makes it a very big cake - I had to take pieces of it all over the neighbourhood so that it didn't go to waste.