Gluten and Dairy Free Red Grapefruit Mini Cakes

Ingredients

For the grapefruit curd

  • juice from one large red grapefruit
  • 2 eggs beaten
  • 50g vegan butter (I used Stork Vegan Baking Block)
  • 100g caster sugar

For the cake

  • 5 eggs
  • 110g caster sugar
  • 110g gluten free flour (I used Freee by Doves Farm Free From Gluten Plain White Flour), couple teaspoons for dusting
  • 6 tablespoons sunflower oil for batter, 1 teaspoon for greasing
  • lemon zest from one lemon
  • 2 teaspoons fresh lemon juice
  • 5g gluten free baking powder
  • 1/2 teaspoon vanilla essence/extract
  • pinch of salt
  • 2 teaspoons powdered sugar for dusting

For the vanilla frosting

  • 120g vegan butter (I used Stork Vegan Baking Block)
  • 180g powdered sugar
  • 1/2 teaspoon vanilla essence/extract
  • 1-2 tablespoons dairy free milk ( I used Alpro Organic Unsweetened Almond

Method

For the cake

Preheat oven to 180°C.

Separate egg yolks and egg whites and place in two different bowls. Add vanilla extract, oil, salt, lemon zest and juice to the egg yolks and mix well with a fork until glossy and thickened.

Add sugar to the egg whites and beat until fluffy peaks form. Sift flour and baking powder over egg whites and sugar mixture and gently mix with a spatula until fully incorporated and no clumps are left. Lastly, incorporate the egg yolk with a spatula.

Line a large baking tray with baking parchment. Oil and flour it, then pour batter and bake for 10-15 min, or until the top of the cake gently springs back when touched with your finger. Do not overbake.

Place a clean kitchen towel larger than the cake, on your worktop and dust it with sugar. After removing cake sheet from the oven, immediately flip cake sheet onto kitchen towel and remove the parchment paper from the bottom. Cut sheet cake using a round cookie cutter, pushing down all the way and making a twisting motion at the end. This will make it easier to remove the pieces. Spread the cut pieces on a cooling rack. You can keep the leftover cake pieces in a bag in the freezer, or use them straight away to make trifles, cake pops or dirt pies.

For the grapefruit curd

Beat 2 eggs and set to side. Place grapefruit juice, zest, sugar and butter in a heatproof bowl over a pan of simmering water. Stir until the butter and sugar have fully melted, then add the beaten eggs little by little whisking after each addition. Continue stirring from time to time until thickened, this should take between 10 to 15 minutes. Do not be tempted to turn the heat up, to speed up the process, you will end up with a sweet omelette. I make 250g of grapefruit curd with the above ingredients. Used some for this recipe and stored the rest in a clean, sterilized jar in the fridge. Goes well on pancakes, toast, crumpets and the list goes on!

For the frosting

Beat the butter until softened. Add sugar, vanilla essence and one teaspoon of milk and beat on low speed until fully incorporated. Scrape sides, increase speed and beat until it forms a smooth frosting. Be careful not to overdo it, or it will get grainy. If frosting is too thick, beat in more milk, one teaspoon at a time.

Assembling the cakes

Place one piece of cut cake on a plate, pipe a circle of vanilla frosting on the edge and spoon a bit of grapefruit curd in the middle. Place a second piece of cake on top and repeat the process from above.

Optional – add some grapefruit zest and lightly dust with powdered sugar.

Enjoy!

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