Guilt-less Desserts & Treats for your Family
Maybe you’re a regular reader of Mummy Made. It, or maybe a google search for delicious and healthier desserts has brought you here. Maybe you just love to drool over pictures of tasty cakes or maybe you have a special event coming up and you’re in need of a special recipe.
Maybe you are here because someone in your family has food allergies or intolerances. Maybe someone you love can’t eat Gluten, or maybe one of your work colleagues has just found out they can no longer have dairy and you want to show them that their foodie life isn’t over.
Or maybe it’s you. Maybe you have had a long history of stomach pain, stinky farts and quick runs to the toilet. Maybe you’ve suffered (probably in silence) for many years as you struggled with your weight, tried every new fad diet from the internet and never really been happy enough with yourself to stop and address what might be the underlying causes.
Maybe you need to know that you are not alone. You are not alone in trying to feed your family a healthier diet. You are not crazy for thinking that your son is better behaved when he’s not eating processed foods or that your skin is clearer with less break outs when you avoid gluten. You are not strange for adding veggies to your cakes and baking cookies with zucchinis rather than sugar and chocolate chips.
Maybe you need to know that living with food allergies and intolerances, GI issues and symptoms is not a curse. Sure, it’s not a blessing but it can make you take a step back and have a look at ways to improve not only your diet but your overall lifestyle. Maybe there will be flares ups, maybe you’ll have explosive diarrhoea and I know there will definitely be times when you simply can’t be bothered with it all, but believe me when I tell you that it’s better than living with pain and not knowing why.
Maybe, just maybe, now you feel a little bit better about googling for ‘Gluten Free food that doesn’t take like cardboard’ or ‘Healthier foods that don’t suck’.
Maybe you’ll see my photos, read my recipes and bake my cakes and realise that Healthy Can be Tasty Too.
Maybe you need to know that you are not alone in this; I am here with you and if my recipes (as kooky as some of them may be) can help you navigate these food intolerant and allergy waters then my little blog has achieved it’s goal.
I’m sure there’s a group out there for people who are addicted to Lemon Meringue, if not I feel obliged to start one myself. I’m already the head of Poke Cake Addicts (our motto is ‘not everything needs to be poked’!!) and I’m the sole member of the Sweet Potato Over Users group, although other #crazyveggielady’s are welcome to apply.
There’s something so tasty and impressive about Lemon Meringue. Maybe it’s the tartness of the curd or the mountain of fluffy meringue on top but this Lemon Meringue Poke Cake brings it all together in an easy, clever poke cake.
This Lemon Meringue Poke Cake is made with a Lemon Cake base. The Lemon Cake is made with lots of eggs making it nice and fluffy with a hint of lemon flavour. There is not a lot of added sweetness in the cake, as this Lemon Meringue Poke Cake is about highlighting the tartness and full flavour of the lemons. You can make it sweeter by adding up to ½ Cup of sweetener in the Lemon Curd and laying off the Lemon Zest. The Lemon Curd is one of my favourite desserts. This version is made using Coconut Oil instead of butter so it’s dairy free.
The super fluffy Meringue of top of this Lemon Meringue Poke Cake is made from just 3 ingredients. It’s best made using a kitchen stand mixer with a whisk attachment, however a hand-held mixer can also be used. You could you use a hand whisker…maybe… but you’ll be old and grey by the time you’re done and the cake will be long eaten.
What about Poke Cakes? Try this Black Forest version, this ANZAC Poke Cake, this Iced VoVo inspired Poke Cake for Australia Day, this Triple Chocolate Poke Cake (with double vegetables!!) or this Lemon, Zucchini and Blueberry Poke Cake.
Se??! I told you I had a problem!!
- 1 Cup Coconut Flour
- Dash Salt
- 5 teaspoons Baking Powder
- 9 Eggs
- 1/3 Cup Maple Syrup or Rice Malt Syrup
- 1 Cup Milk (of choice)
- 2 teaspoons Vanilla Extract
- 1/4 Cup Lemon Juice
- Zest of 1 Lemon
- 3 Eggs
- 2 Egg Yolks
- 1/3 to 1/2 Cup Maple Syrup (adjust to taste)
- Zest of 1 to 2 lemons (start with 1, increase depending on taste)
- 2/3 Cup of Lemon Juice
- 1/2 Cup Coconut Oil (softened slightly)
- 2 Egg Whites
- 1/3 Cup Maple Syrup/Rice Malt Syrup
- 2 teaspoons Vanilla Extract
- Preheat oven to 175C/350F. Take an 8 inch (20cm) Square cake tin and line it with baking paper. Make sure the paper is long on 2 of the sides to help remove the cake once the sauce has been added.
- Place the egg into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
- Whisk the egg on high for 5 minutes.
- Add the maple syrup and vanilla and whisk on high for a further 3 minutes.
- Add the milk, lemon zest and lemon juice into the egg mixture and whisk to combine.
- In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
- Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
- Pour the batter into the tin and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
- Allow the cake to cool in the tin for 30 minutes.
- After 30 minutes take the end of a wooden spoon and 'poke' holes in the cake at regular intervals (I did 4 or 5 rows of 5 holes; so 16-20 'pokes'). Do not make the holes too close together and do not push too far down; about 1/2 way is right.
- When the cake has cooled pour and spread the lemon curd over the cake, making sure it goes into the poke holes.
- Remove the cake from the tin using the longer edges of baking paper and place on a serving tray.
- Just before serving make and spread the meringue on top of the cake. Use a blow torch to brown the edges, or place for 1-2 minutes in a hot oven or under a hot grill (keep watch so it doesn't burn). Ther meringue can also be served without browning (it will be like a big gooey marshmallow).
- The cake can be served immediately and any left overs kept in the fridge.
- Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
- Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
- Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition.
- Only add the next spoonful once the previous one has combined. Stir regularly.
- This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
- Cool. Store in the fridge if not using immediately.
- Place all the meringue ingredients in a heat proof bowl over a pot of water.
- Slowly warm the pot of water, warming the egg white until it is warm to touch. This needs to be done slowly to prevent the egg whites from curdeling or cooking.
- Remove the mixture and place in a bowl of a kitchen stand mixer. Whisk on high for 8 minutes until glossy. It is ready to use right now!!!