I love crème brulee, smooth and creamy with just the right amount of bitter caramel on top. It was often my go to dessert in restaurants but sadly, since I have been unable to have lactose, many desserts, especially my beloved crème brulee, are not an option when out.
However with the arrival of lactose free cream into my life I can make this beautiful dessert whenever I want. This recipe is a little less fraught then that of a traditional crème brulee as it is not baked in the oven, no worrying about whether your eggs will scramble! All the cooking is done on the stovetop and then the custard is left to set in the fridge. So no, not traditional but simpler and the finished result is just as tasty.
This version with lime and coconut is the perfect summer dessert, there is just enough lime to bring a subtle zing to the creamy coconuty custard, truly a match made in heaven.
This recipe uses lime zest so I am going to enter it into this months alpha bakes, this moth hosted by Caroline. I would recommend reading her blog for interesting bakes!
Coconut and lime crème brulee
serves 4
250ml lactose free double cream
300ml coconut cream
zest of two limes
1 tsp vanilla paste or the seeds from one pod
6 egg yolks
50g caster sugar plus a few teaspoons extra for the topping
1tbsp cornflour
In a pan heat the cream, coconut cream, lime zest and vanilla until just below boiling point. Remove from the heat and leave to infuse for 1 hour.
Whisk the egg yolks with the 50g of caster sugar and cornflour.
Pass the cream through a sieve to get rid of the lime zest. and then bring back to just below boiling point. Slowly whisk the hot cream into the egg, sugar and cornflour mix then return the whole mixture back to the pan. Cook over a low heat for 8-10 minutes, stirring continuously, until thick, it will be very thick but do not go to far or you will curdle the eggs!
Pass the thick custard through a sieve and then divide between four ramekins. Chill for at least an hour, preferably longer, to set.
When ready to serve sprinkle caster sugar over the top and caramelise with blow torch.
Polenta is an ingredient that appears a fair amount when reading about gluten free baking. It is not an ingredient I had tried in a sweet dish and I was interested.
I saw recipes for sandwich cakes that contained polenta and thought they looked pretty good, just like a Victoria sandwich and I am a BIG fan of the Victoria sandwich.
My husband is a big fan of raspberries, and as Scottish ones are in season, they were an obvious choice for the centre of the cake. But what to pair with them? Lemon and raspberry is a classic combination but for some reason I did not want that, I decided to move onto another citrus fruit, the orange.
I also used lactose free cream to sandwich the cakes together, to make the cake completely dairy free you could use soya cream or it is possible to whip cold coconut cream beautifully.
This cake turned out really well and is so delicious. It may look like a Victoria sandwich but the texture is different. It is a heavier cake with a fabulous stickiness, possibly from the orange. The lightly whipped vanilla cream and raspberries pair beautifully with it. I cannot see this cake lasting very long in any household but due to the cream it will need to be stored in the fridge until you have finished devouring it!
Orange and raspberry polenta sandwich cake
225g dairy free spread (I used Pure sunflower)
225g caster sugar (I used golden)
4 medium eggs, room temperature
1/2 tsp vanilla paste/extract
zest of an orange
50g plain GF flour (I used dove farm
175g fine polenta
1 1/2 tsp baking powder
250ml of lactose free cream
1/2 tsp vanilla extract/paste
200g raspberries
Heat oven to 190C/fan 170C/gas 5 and grease two 20cm sandwich tins, lining the base with baking paper. If. like me, you do not have two tins simply bake the cake in two batches.
In a large bowl, beat the butter and 225g caster sugar together until creamy and light, I used my stand mixer to do this but an electric hand whisk or good old fashioned elbow grease would work too.
Gradually add the egg, little by little, until all the egg is worked in and the mix is pale and fluffy. If the mix looks like it’s starting to split, add 1 tbsp of the flour, then carry on.
Beat the vanilla paste/extract and orange zest into the mix, then fold in the dry ingredients. Spoon half the batter into each tin and level the top. Bake for 20-25 minutes (mine took 25) until risen and golden.
Cool in the tin for 10 mins, then remove and leave to cool completely on a wire rack.
When the sponges are cold, whip the cream with 1/2 tsp vanilla paste/extract until it holds a firm peak. Use to sandwich the sponges together along with the raspberries. I put about of the third of the cream onto the bottom cake, top with raspberries, then add the rest of the cream.
This provides a more stable base for the second cake and prevents the fruit bleeding to much into the sponges, I hate it when they go soggy because of this! This cake would look beautiful with a light dusting of icing sugar but I had completely run out.
This deliciously oozy cake is gluten and lactose free, it also contains one and a half avocados. Now I love avocados, I truly do, but wondered what they would bring to this cake.
Well the cake is moist and fudgey and the frosting... oh the frosting. I could literally eat just this by itself. Its obscene how much did disappear into my mouth whilst assembling the cake... but hey avocado and dark chocolate are good for me, right?
This cake keeps well in an airtight tin, if it is warm in your kitchen I would suggest keeping it in the fridge and allowing slices to come to room temperature before serving.
The recipe is adapted from one in bbc good food magazine.
Chocolate fudge cake
Cake ingredients
150g lactose free butter (I used arla)
150g avocado flesh
275g light brown sugar
350g plain gluten free plain flour (I used dove farm)
1\2 tsp xanthan gun (I used dove farm)
50g cocoa powder (I used green and blacks)
1 tsp bicarbonate of soda
2 tsp gluten free baking powder
1/2 tsp salt
400ml lactose free milk or unsweetened almond milk (I used halk and half simply because it was what was in my fridge)
1 egg
1 tsp vanilla paste
Frosting ingredients
80g avocado
90g lactose free butter
125ml lactose free milk
30g cocoa powder
200g dark chocolate (check to make sure its dairy free)
250g icing sugar
First preheat your oven to 180C/160C fan/gas 4 and grease and line the base of two 20cm cake tins or, if like me, you have one simply bake the cake in two batches.
Put the avocado and the sugar in a food processor and whiz until smooth. Transfer to the bowl of your stand mixer, or a large bowl with a hand held mixer ready. Add the rest of the cake ingredients to the bowl and whisk until a velvety liquid batter is obtained.
Divide between the tins and bake for 30-40 minutes (I have a cool oven mine took the full 40 minutes) or until fully risen and a skewer inserted into the middle of the cakes comes out clean
Cool in the tins for 10 minutes, then turn the cakes onto a wire rack to cool completely.
When the cakes are cool you can make the frosting, begin by melting the chocolate, over a bowl of hot water, then let it cool for a few mins. Bring the milk to a simmer then whisk in the cocoa powder, also set aside to cool for a minute.
Beat together the avocado and lactose free spread with electric beaters until creamy and smooth. Into the avocado mix tip in the melted chocolate, milk/cocoa mix and icing sugar and mix until you achieve a thick shiny frosting. I beat my frosting for ~5 minutes then I had to leave it for about 20 minutes at room temperature to thicken up a little.
Use the fudgey frosting to sandwich your cakes together and cover the top. I did not decorate it but for a celebration this cake would look impressive with some sort of decoration on top.
