Prepare to embark on a culinary adventure that will tantalize your taste buds and challenge everything you thought you knew about gluten-free baking! This extraordinary Gluten Free Courgette Cake with Kaffir Lime Curd is not just a dessert - it's a sophisticated symphony of unexpected flavors that transforms humble vegetables into a show-stopping treat. Imagine a moist, tender cake packed with hidden nutritious courgettes, topped with a zesty, luxurious lime curd that will make your guests wonder how you created such magic in your kitchen!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: British
Serves: 8 servings
Ingredients
- 2 medium courgettes, grated
- 200g gluten-free flour
- 150g sugar
- 100ml vegetable oil
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the Kaffir Lime Curd:
- 3 eggs
- 150g sugar
- 100ml fresh lime juice
- 1 tbsp kaffir lime leaves, finely chopped
- 100g unsalted butter
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 20cm round cake tin with parchment paper, ensuring sides are well-covered.
- Grate the courgettes using a box grater. Place grated courgettes in a clean kitchen towel and squeeze out excess moisture thoroughly.
- In a large mixing bowl, combine gluten-free flour, sugar, baking powder, baking soda, and salt. Whisk dry ingredients until well integrated.
- In a separate bowl, beat eggs with vegetable oil and vanilla extract until smooth and slightly frothy.
- Fold wet ingredients into dry ingredients, then gently incorporate the squeezed grated courgettes. Mix until just combined, avoiding overmixing.
- Pour batter into prepared cake tin, spreading evenly with a spatula. Tap tin gently on countertop to release air bubbles.
- Bake in preheated oven for 35-40 minutes. Test doneness by inserting a skewer into center - it should come out clean.
- For Kaffir Lime Curd, whisk eggs, sugar, lime juice, and chopped kaffir lime leaves in a heatproof bowl.
- Place bowl over a pot of simmering water, ensuring bowl doesn't touch water. Continuously whisk mixture.
- Cook curd for 10-12 minutes until it thickens and coats the back of a spoon. Remove from heat.
- Gradually whisk in cold butter cubes until smooth and glossy. Strain through fine-mesh sieve.
- Allow cake to cool completely in tin for 15 minutes, then transfer to wire rack.
- Once cake is cool, spread Kaffir Lime Curd over top, allowing some to drip down sides.
- Refrigerate cake for 1 hour to set curd before serving. Can be garnished with lime zest or fresh mint leaves.
Tips
- Moisture Management: When grating courgettes, always squeeze out excess water thoroughly. This prevents a soggy cake and ensures a perfect texture.
- Flour Power: Use a high-quality gluten-free flour blend for the best results. Look for blends that include xanthan gum for improved structure.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Precise Temperature: Use an oven thermometer to ensure accurate baking temperature, as gluten-free cakes can be more sensitive.
- Cooling is Crucial: Allow the cake to cool completely before adding the lime curd to prevent melting and ensure a perfect presentation.
- Curd Consistency: When making the lime curd, constant whisking is key to prevent scrambling the eggs and achieve a smooth texture.
- Storage Tip: This cake keeps well in the refrigerator for 3-4 days, making it perfect for advance preparation.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
