Exciting news! To help you with your sugar-free baking, I will be giving away a fabulous Natvia baking value pack!
Thanks to my baking sponsors Natvia, makers of all natural stevia sweeteners, I have a set of Natvia baking sugar and icing sugar to give away to my beautiful readers. I can't wait for you to have fun experimenting with these fabulous Natvia products, which are undoubtedly the world's best tasting sweetener brand. This exciting Skinny Sweets and Treats give away also includes some cute patty cake cases for your sugar-free goodies and a tin of Natvia sweeteners to pop in your tea or coffee when you're on-the-go!
To enter, simply comment on this blog post what recipe you are most excited to bake with your Natvia products and make sure to leave your email address. For a bonus entry, make sure you subscribe to my blog by entering your email address in the subscription bar on the right. Entries close and winner drawn on the 31st of August 2014.
Now onto the scrumptious recipe! This dessert is very simple (and not like Jamie's 15-minute-meals simple, like it's actually really quick and easy) and perfect to whip up for a hungry crowd.
Lemon delicious is an old-school citrusy dessert that my mum made for us when we were children. I have always adored the tangy lemon flavour and find these types of puddings so comforting, especially in the cooler months. This recipe is very versatile though so if it suits you more, bake the mixture in a mid-sized cake tin for a lemon cake that would be beautiful served at a morning or afternoon tea. You could even add in half a cup of poppy seeds to create the classic lemon and poppy seed pairing. As you can see from my picture below, the spongey cake cuts beautifully and is ridiculously moist. Totally yum.
Ingredients:
- 40g organic butter, melted
- ¾ cup Natvia
- 1 tablespoon of finely grated lemon rind
- 2 eggs, separated
- 2 tablespoons plain (gluten-free) flour
- 1 teaspoon baking powder
- ⅓ cup (80ml) lemon juice
- 1 cup (250ml) almond milk
- pouring (single) cream or coconut cream, to serve
Method:
- Preheat oven to 160ºC (320ºF).
- Place the butter and Natvia in the bowl of an electric mixer and beat for 8–10 minutes or until light and creamy. Add the lemon rind and egg yolks and beat until smooth.
- Sift the flour and baking powder over the mixture and beat to combine. Add the lemon juice and milk and beat until smooth.
- Place the eggwhites in a bowl and beat until stiff peaks form. Use a metal spoon to gently fold the eggwhites into the pudding mixture. This step is important in creating a light and fluffy sponge.
- Pour into a lightly greased 1 litre-capacity ceramic ovenproof dish and bake for 40 minutes or until the top is golden.
