Lemon Fondant Cake with White chocolate.
This lemon cake is a bit of a show stopper in the terms of GBBO. Its super delicious and special enough to serve for desert at a special dinner party. Four gorgeous layers of sponge cake which have the addition of ground almonds which keep this cake moist, sandwiched together with lemon curd and butter cream. Its wrapped in heavenly marzipan then topped with white chocolate, I always decorate with dried edible roses for that floral twist and unexpected flavour. The colours look so inviting. Its gluten free and dairy free. The best thing is, it’s so easy to make and yet looks so special.
For the cake
350g dairy free spread (I used Pure sunflower spread)
350g Caster sugar
250g Gluten Free self-raising flour
4 large free range eggs
100g ground almonds
150ml dairy free yogurt (I used Alpro soya yogurt)
2 Lemons zest & juice
To Assemble & Decorate
Lemon curd (make sure its gluten free)
150g Dairy free white chocolate
180g dairy free spread
500g Icing Sugar
Zest of 1 lemon
Edible dried roses (Available from most cake shops and some supermarkets)
Pre-heat oven 160oc. Grease and line two 20cm cake tins.
In a large bowl place all the ingredients for the cake and whisk to form a smooth batter. Once mixed divide the batter equally between the two cake tins. Bake for 25-30 minutes until a skewer inserted into the cake comes out clean. Once cooked remove from oven, allow to cool a little then transfer to a wire rack to cool completely.
In another bowl cream the dairy free spread for the assembly with the icing sugar till smooth. Add lemon zest and mix, set to one side. Slice each cake horizontally to make 4 cakes. On a serving plate or cake stand place the first piece of cake. Top with lemon curd add another layer of cake, top with half the icing sugar mix. Add another layer of cake and top with lemon curd, top with the last layer of cake. With the icing sugar mix that is left, cover the cakes sides and top to crumb coat. Place in fridge for at least 30 minutes to harden to make it easier to decorate. While cake is chilling dust a work surface with icing sugar and roll out the marzipan so it is large enough to cover the cake. Cover the cake with the marzipan, firming down gently with your hands removing creases and bubbles as you go. Trim the overhang. Set to one side while you melt the white chocolate in a bowl set over a pan of boiling water. Do not allow the water to touch the bowl. Once melted allow to cool just a little then pour over the cake, smooth the top with a pallet knife and allow a little to dribble down the sides. Sprinkle over rose petals while wet. This cake will keep up-to 4-5 days in an air tight container or cake tin.
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