Dairy Free

[JanL]

Having had such a good response from my Gluten Free enquiry, I thought I would try the same with Dairy Free. I have tried to find out whether lemon curd is ok for dairy free recipe and also if you can make a sort of nice butter type cream from that Pura dairy free spread

[missing~link]

Wish u luck in finding a dairy free recipe, if anywhere then this is the place to ask.

Its just that lemon curd is usually made with several eggs!

[JanL]

Apparently eggs are ok. I am just trying to think of something to put in a cake rather than just leave it plain. Thought I might try butter cream but with that Pura spread and like to know if anyone had tried it and what it was like and the lemon curd would have been nice but I think there may be some sort of dairy produce in it

[beryllium]

Hi Jan, lemon curd is made usually using butter or similar, so no... i wouldnt use it.

I dont see why you cant use Pura as a butter cream icing, you could always add lemon zest for a lemon flavour...

or maybe a few drops of vanilla extract....

more experimenting for you me thinks :-)

[missing~link]

Jan,

Have found recipe:

Lemon Cream

300ml / 1/2 pint water
200g/7ozs sugar
2 x 15ml / 2 tbsp arrowroot
juice and rind of 2 lemons
1 egg

Bring water and sugar to the boil, then stir in arrowroot dissolved in a little lemon juice. Cool mixture a little, add egg, lemon juice and finely grated lemon rind, stirring to make a smooth cream.

[missing~link]

American Frosting recipe uses 2 egg whites, sugar cream of tartar and water.

Can post if you like?

[JanL]

I would love you to post recipe - they sound yummy. I was reluctant to make the butter type cream with Pura because really butter cream should be just that - butter. That I why I thought of lemon curd because in my normal madeira cakes, I flavour the cakes with lemon and sandwich with lemon curd and lemon butter cream and now everytime someone asks for a cake, that is what they usually ask for

[missing~link]

Hi Jan,

As an alternative you could put fresh berries in the centre, if you wanted something different from jam.

American Frosting:

450g (1lb) sugar
4x15ml (4 tbsps) water
pinch of cream of tartar
2 egg whites

1. Put sugar, water and cream of tartar in a saucepan and heat, stirring, until sugar melts.

2. Allow syrup to simmer without stirring until temperature reaches 120*C (248*F). Use a sugar thermometer or test by dropping a little of the syrup into ice-cold water when it should form a soft ball.

3. Whisk egg whites until peaks form. Remove saucepan from heat. The moment the syrup stops simmering, pour it thinly into the egg white, while whisking vigorously. Continue whisking after all the syrup has been added until icing stiffens.

4. Immediately spread over cake, working as quickly as possible.

(Probably need a rest after that lot! LOL

Will scout thro to see if I can find any other suitable mixture.

[missing~link]

Chocolate & Orange Icing

75g / 3ozs plain chocolate
2x15ml / 2tbsps golden syrup
50g / 2ozs sugar
100ml / 4fl ozs water
1x15ml / 1 tbsp orange marmalade (can be replaced by apricot jam)

Break chocolate into pieces and put all ingredients into a thick-bottomed saucepan. Stir well on low heat until icing thickens. Cool before spreading on cake.

[JanL]

These are fantastic recipes. Do you have to eat a dairy free diet yourself? You seem to be coming up with some great ideas It is all new to me and because I am having to do both gluten and dairy free, it makes it that little bit more difficult. My husband is enjoying the tasting bit though

[missing~link]

Sorry Jan,

Been posting on other sites.

Just have various cake books and recipes here and there.

Glad to have helped.

Had to make a cake once for someone who wasn't allowed fat (butter or marg). Very sweet using sugar and golden syrup - but she loved it!! If you want I can send it down the line?

[JanL]

That sounds very interesting missing link. I think I'd like to have a go at your recipe without any fat in it.
Many thanks

[missing~link]

Jan, this recipe is for 3 x 1 1/2 litre (2 1/2 pint) loaf tins, I just quartered the quantities to make the one!

8 eggs 500g/1lb 2ozs sugar
500g/1lb 2ozs golden syrup
1x5ml/1tsp cinnamon
1x5ml/1 tsp ginger
1x2 1/2ml/1/2 tsp pepper
1x2 1/2ml/1/2 tsp pwd cloves
500g/1lb 2ozs flour (plain)

2 eggs
4 1/2 ozs sugar
4 1/2 ozs golden syrup
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp pepper
1/8 tsp powdered cloves
4 1/2 ozs flour
(For single cake).

Baking time: 50-60 min (3 cakes)
Oven Temp 180*C, 350*F, Gas Mark 4

Suitable for the freezer. (if your hubby doesn't get there 1st)

1. Whisk eggs and sugar until very thick. Add syrup and spices.
2. Sift flour and stir in thoroughly.
2. Grease and sprinkle tins and bake as directed. Cover with greaseproof paper if the cake(s) becomes too brown.
Cool on a wire rack.
These cakes keep very well, and are especially suited to the freezer.

Jan: I tend to always use non-stick cake and loaf tin liners (baking parchment), not only keeps your tins clean but saves worrying if the cake is gonna stick! But if you prefer the method above, they suggest brushing with melted butter (can heat it in the tin - on stove top) and when cooled sprinkling with flour, finely sifted breadcrumbs or semolina, making sure a crevices are covered, then tap it lightly to remove excess flour or crumbs. (Think I'll stick to my parchment!).

Hope you enjoy your baking!! Off out for most of the day, but will source the books to see if I can find anymore dairy free, later today - and if so will post on here.

missing~