Lemon curd cake
This is the easiest dessert in my recipes and in the spring and summer it is a hit every time. I have combined several different recipes- only good calories. The cake is lactose- and gluten free and so easy you will make it all the time.
Method
- 1
Step 1
Mix almond meal, sugar, lemon zest and the melted butter.
- 2
Step 2
Press firmly to the bottom of a 20 cm springform. Bake in your oven 15 minutes at 200 degrees Celsius. Leave to cool completely.
- 3
Step 3
In a bowl, mix your mascarpone and the lemon curd until completely combined.
- 4
Step 4
Pour your filling over your prepared crust. Smooth and leave to cool in the fridge.
- 5
Step 5
Just before serving shave the chocolate onto the cake and add your raspberries.
Good to know
I always keep this very simple as the lemon curd has to be the star. I could however see that adding coconut flour to the cream - just a spoonful could give an interesting alternative. As always play with your food- the sky is the limit. Just make sure to keep this cold in the fridge. The rest can be eaten the next day- after that it becomes really mushy.
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