Two weekends ago, two mamas-to-be were showered with love, sweet treats | this Zesty Blueberry Gluten Free Naked Cake with Lemon Curd + Maple Whipped Cream |, games, and gifts at their beautiful, cozy Vermont baby shower. This naked stack cake was created with spring in mind, the season of rebirth and new beginnings.
This cake is a spring celebration cake made with King Arthur Flour’s gluten free muffin mix. The texture is soft, moist, and smooth. You’ll forget that it doesn’t contain gluten. The lemon curd adds a layer of tart depth next to the sweetness of the wild Maine blueberries and the maple whipped cream enfolds each delicate ingredient.
I am not usually one to take shortcuts in any facet of life, yet gluten free sweets have always had a daunting effect on me. I have King Arthur Flour’s all-purpose gluten free flour and have attempted simple sweets, I have yet to master the texture. Or possibly I am adverse to the texture as some are to the texture of coconut. Whatever it may be, this was my first time ever, ever using a box mix – and the verdict? It was perfect! I would like to deem myself a box mix “detective.” There is no sneaking past me pretending it’s homemade when it comes to using a box mix; I can smell its sticky sweetness from a mile away and I can taste the difference blindfolded. This mix however has me fooled! The smell, the taste, the texture – everything about this base | as I call it | is sweet perfection! I look forward to leaving it as is | rather than jazzing it up | and indulging in morning muffins! I am not gluten free; this cake was made for my two dear friends, one of whom is gluten free. My home is a peanut and tree nut free home. This cake is not only gluten free, it is peanut free, tree nut free, and kosher.
A spring celebration cake made with King Arthur Flour’s gluten free muffin mix. The texture is soft, moist, and smooth. You’ll forget that it doesn’t contain gluten. The lemon curd adds a layer of tart depth next to the sweetness of the wild Maine blueberries and the maple whipped cream enfolds each delicate ingredient.
- 1 Box King Arthur Flour Gluten Free Muffin Mix
- 3 Farm Fresh Eggs
- 1 Cup Whole Milk
- 1/4 Cup Buttermilk
- 6 Tablespoons Organic Vegetable Oil
- 1 Teaspoon Baking Powder
- Pinch Kosher Salt
- 1 Teaspoon Vanilla Bean Paste or Extract
- Zest from One Lemon
- Juice from Half of a Lemon
- 1/2 Cup Blueberries
- 3/4 Cup Lemon Juice | 3 Lemons |
- Zest from 2 Lemons
- 2 Farm Fresh Eggs
- 7 Farm Fresh Egg Yolks
- 3/4 Cup Cane Sugar
- 4 Tablespoons Unsalted Sweet Cream Butter
- 4 Ounces Whipping Cream
- 2 Tablespoons Vermont Maple Syrup
- Pinch Kosher Salt
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Preheat oven to 350 degrees Fahrenheit; and prepare three 6 inch cake pans with organic vegetable oil and dust with small pinches of flour to prevent cakes from sticking.
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Empty contents of premixed muffin mix into a large mixing bowl. Add all ingredients expect for the blueberries and mix on medium speed for approximately three minutes. Gently fold in blueberries, gently - to not change the color of the batter.
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Pour 1 1/2 cups of the batter into each prepared pan - there may be more or less batter. If more, use a tablespoon measuring spoon to measure any remaining batter to create equal cakes.
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Bake on center rack for 25 to 30 minutes, or until an inserted wooden pick comes out clean.
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Allow cakes to rest inside cake pans for 10 to 15 minutes. Then flip the cakes onto a cooling rack and allow to rest until completely cooled. If the cakes formed rounded tops, take a knife and level the cakes. Tips for cake assembly below.
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Place lemon juice and lemon zest in a small bowl and set aside.
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In a medium size heatproof bowl, combine eggs, egg yolks, and sugar. Add lemon juice and lemon zest and whisk until well combined.
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Set bowl over small pot of simmering water | keep on low heat during cooking | and stir continuously with a heatproof spatula until pudding like - approximately 10 minutes. Make sure to scrape the sides of the bowl during cooking to avoid hard chunks from forming.
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Allow the lemon curd to rest and cool for about 5 minutes. Then take a fine sieve and strain the curd into a medium size bowl. Straining the curd will make for a smooth texture and will eliminate the texture from the zest.
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This recipe can be cut in half. Use 3 egg whites when cutting the recipe in half. For best results, make the full recipe and store leftover lemon curd in an airtight container. The lemon curd will last in the refrigerator for up to two weeks and in the freezer for two years. This lemon curd can also be used for the filling in a lemon meringue pie.
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Pour contents of whipping cream into a medium size mixing bowl along with Vermont maple syrup and pinch of salt. Mix until cream is stiff.
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Cover whipped cream and place in refrigerator until use.
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Place the first layer of the cake on desired cake stand/plate. The bottom of the cake - bottom in the pan is now the top, as it is perfectly flat. Place a few large dollops of lemon curd in the center of the cake, do not spread out, it will spread out on its own. Proceed with maple whipped cream around the edges of the cake and lightly push berries and mint into the cream. Continue for the next two layers.
The day before the shower, spring in South Woodstock retreated and was veiled once more by the depths of winter’s past. Yet on the day of the shower the sun was shining, surrounded by the brilliant blue sky, and tree branches donned the snow like welcoming arms. The air was crisp and fresh. There was a roaring fire within the fireplace of my mother-in-law’s 1860 something colonial; lace cloths, dainty sprigs of spring flowers, candles, and dishes prepared by all the women who gathered to celebrate adorned the tables. The shower was a celebration with new friends and old, mothers and daughters, rebirth and new beginnings.
A list of nut safe brands | local ingredients used:
King Arthur Flour Gluten Free Muffin Mix, Butterworks Farm Nonfat Buttermilk, and Top Acres Farm Maple Syrup.
I use only nut safe ingredients | products in all my recipes. Every time I go to the market, I check the ingredient list and allergy disclaimers posted beneath the ingredient list; even though I checked this information the week before. I check this list prior to each purchase as the company may have had a change in manufacturing facility | plant.
Better safe than sorry when it only takes a moment to glance through both the ingredients and allergy information posted below the list of ingredients. I.e. “allergy information: may contain…; made on shared equipment…; or processed in a facility…”
Soon you will be able to refer to a blog post on How to Navigate Food Allergens for a safe home.
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