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Dairy-Free Lemon Traybake: A Decadent Layered Delight with a Citrus Twist

Dairy-Free Lemon Traybake: A Decadent Layered Delight with a Citrus Twist

Discover the delicious layers of this dairy-free Lemon Bakewell Traybake, a sumptuous treat that combines the richness of frangipane with the tang of homemade lemon cream, all sitting atop a buttery shortbread base. This dessert is masterfully crafted to deliver textural contrast and a harmonious blend of flavors, enhanced by a visually stunning icing technique. Each component is dairy-free, making it a great choice for those adhering to a vegan or dairy-free diet without sacrificing the luxurious taste of a classic Bakewell.

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Why you'll love it: The appeal of this platter lies in its layers and complex flavors. The shortbread base provides a crumbly, buttery base that perfectly complements the creamy, tangy lemon curd and sweet, nutty frangipane topping. Almond extract and flaked almonds add a delicious crunch and depth of flavor that almond lovers will love. This dessert is not only a treat for the taste buds but also for the eyes, with its beautifully feathered icing creating an elegant finish.

Perfect occasion: This Bakewell Lemon Baking Tray is perfect for many occasions. Serve it at a festive brunch, as a sophisticated dessert at a dinner party, or take it to a potluck to impress. It is particularly suitable for celebrations like Mother's Day, Easter or spring gatherings where a lighter, citrus-infused dessert is desired. It's also a thoughtful homemade gift for friends and family during the holidays or special occasions.

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Decorating Tips:

  1. For an extra touch of elegance, garnish the platter with edible flowers or lemon zest before the icing sets.
  2. Consider using different patterns with the yellow icing for variety, such as swirls or dots, to create a visually appealing design.
  3. Pair each serving with a sprig of fresh mint for a pop of color and a fresh taste that complements the lemon.
  4. If you're serving at a party, consider adding small lemon-themed decorations around the dessert table to enhance the theme.
  • Ingredients:
    • Shortbread base:
      • 120 g plain flour
      • 70g powdered sugar
      • The zest of half a lemon
      • 115g dairy-free block butter, cold and cut into cubes
    • Lemon cream:
      • 80g lemon juice
      • 125g coconut milk (cream only)
      • 125 g of powdered sugar
      • 3 tablespoons of cornstarch
      • A pinch of turmeric or yellow food gel (optional)
    • Frangipane:
      • 130g caster sugar
      • 6 tablespoons of melted coconut oil
      • 60 g plain flour
      • 6 tablespoons of dairy-free milk
      • 2 teaspoons of corn flour
      • 3 teaspoons of lemon juice
      • 1/2 teaspoon almond extract
      • 1 teaspoon of baking powder
      • 250 g ground almonds
      • 1 tablespoon flaked almonds (optional)
    • Icing:
      • 300g of icing sugar
      • 3 tablespoons of aquafaba
      • 1 teaspoon of lemon juice
      • Yellow food gel
  • Instructions:
    1. Base: Mix the flour, sugar and lemon zest. Brush with cold butter to form a dough. Pour into a lined mold and bake at 180°C for 18 minutes.
    2. Lemon cream: Mix all the curd ingredients. Cook until thickened. Pour over the base and bake for 5 to 8 minutes.
    3. Frangipane: Whisk together the sugar and coconut oil. Add the rest of the ingredients and spread over the curd. replaces the word nice with emptyp with almonds and bake for 20 to 25 minutes.
    4. Icing: Mix the frosting ingredients to make a paste. Color yellow icing and pipe designs. Use a skewer to feather. Adjust before cutting.

Enjoy this beautiful and mouthwatering Dairy Free Lemon Traybake, where every bite brings a burst of lemon and a whisper of almond!

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