As you read this, I am attending my first ever food blogging conference. Not only am I attending, but I will actually be presenting as well. Nourished Food Blogger Conference is the first of its kind, a unique conference devoted to gluten and allergen-free bloggers. And in my case, those who are somewhat carb-averse too. It is the brain child of Amy Green, of Simply Sugar and Gluten Free, and Jen Cafferty of So Simple Gluten Free. I am so honoured to be a part of the amazing line-up of bloggers presenting at this conference. I will be hosting a panel on “Beyond Gluten Free”, addressing how to engage an audience wider than just the gluten-free and celiac crowd. In my case, those who are somewhat carb-averse! I have been looking forward to this conference for a while now, and I can only hope I do it justice. I don’t have presentation jitters, as I used to present frequently in my professional days. But I do want to give my audience information they can walk away with and really use to improve their blogs and grow their readership. Wish me luck!
So, for obvious reasons, I am keeping this post short and sweet. I created these sweet little bundt cakes for an Easter Brunch with friends. I had been mulling over what I might like to make, with lots of ideas that just didn’t seem right. I always have a long list of things I want to make, but none of them seemed quite right for Easter Brunch, they were too heavy and rich, too dessert-y. Or not quite special enough to celebrate the first holiday of spring. And I wanted something that people could eat with their hands easily, because there were going to be many children underfoot and I knew we wouldn’t all have a chance to sit down together. My mini-bundt pan sprung to mind, but what to actually make with it was the question? And lemon curd came to mind as well, because there is something to spring-like about freshly made lemon curd. Once I had those two ideas, it wasn’t much of a leap to think of filling the holes in the mini-bundt cakes with fresh lemon curd.
The Results: Lovely little cakes that make an elegant addition to any brunch or dessert table. These were a hit with everyone, and my friends professed their astonishment that it was all low carb and gluten free. And I don’t think they were faking, either! I loved the creamy lemon curd, and there was plenty left over after filling the cakes to pass around if people wanted more. Or to just spoon out of the jar and into my mouth…the best way to eat lemon curd, after all.
Mini Lemon Bundt Cakes with Lemon Curd Filling:
3 large eggs
3 large egg yolks
¼ cup granulated erythritol
10 drops stevia extract
¼ cup fresh lemon juice
1 tablespoon freshly grated lemon zest
6 tablespoon butter, cut into 6 pieces
10 – 20 drops stevia extract (optional)*
For the curd, whisk eggs, egg yolks and erythritol in a medium bowl to combine. Stir in lemon juice, lemon zest and stevia. Set bowl over saucepan of barely simmering water, making sure not to allow the bowl to touch the water).
Whisk constantly until mixture thickens and an instant-read thermometer registers curd at about 170-175F. It will thicken up very quickly all of a sudden so watch carefully!
Remove from heat and add butter. Let stand 1 minute and then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Chill completely in refrigerater, at least 3 hours.
*You can add some additional sweetener, like stevia, if your batter is not sweet enough. My vanilla protein powder adds a lot of sweetness so I don’t add the stevia here.