It seems like Billy’s birthday was forever ago already…and I’m only now posting the recipe for his cake. Billy never has an opinion on what kind of cake he should get for his birthday but I know he loves lemon meringue pie so I made him a lemon meringue cake. And yes, the picture is terrible….the direct result of having to fight people off just to get a picture.
I have to tell you all about how amazing my husband is. Just the fact that when I was making the transition to Paleo and he made the switch as well (without my nagging!) says a lot. He listens to me talk about food…all….the….time. Food quality, food options, food sources, food, food, food. He even voluntarily came with me to the local food event where Joel Salatin (of Polyface Farms) was speaking because it was so important to me.
He helps cook, he helps clean, and he can take all of the kids to the store by himself. Yep, he’s Superdad!
Baking him a lemon meringue cake for his birthday seems so insignificant in comparison to everything he has done for me (us). I could bake 100 of them and it wouldn’t be enough but I realize that there is no material object in the world that he would appreciate more than having a great meal and a cake he loves for his birthday. I supposed spending the day with us was good too.
1/4 cup honey
4 egg yolks
4 Meyer lemons, juiced
5 tablespoons coconut oil
1 tablespoon lemon zest
4 egg whites, beaten until soft peaks
4 whole eggs
1/4 cup honey
1/4 cup coconut oil
1/4 cup coconut milk
1 tsp vanilla
3/4 cup coconut flour
1 tsp baking soda
1/4 tsp sea salt
6 egg whites
1 tablespoon maple syrup
Lemon Curd: In a large stainless steel bowl over boiling water, whisk honey, yolks, and lemon juice. Stir constantly until thick like a loose pudding. Remove from heat,
whisk in coconut oil. Stir in lemon zest. Cover with plastic wrap (directly onto the surface) and refrigerate until ready to use.
White Cake: Preheat oven to 350°F and line 2 9″ cake pans, greased with coconut oil, with parchment paper.
Beat 4 egg whites until soft peaks form. In a large bowl, melt honey and coconut oil. Whisk in 4 whole eggs, coconut milk, and vanilla. In a small bowl, stir
together coconut flour, baking soda, and sea salt. Pour the dry ingredients into the wet ingredients and stir to combine. Fold the egg whites into the mixture
until just combined.
Divide the batter into the 2 pans and bake in preheated oven for 20-25 minutes, until set. Remove from oven, cool for 5 minutes, remove from pans to wire rack
to cool completely.
Meringue: Beat 6 egg whites in a large bowl until frothy. Pour in maple syrup and continue to beat until the whites form firm peaks.
Cake assembly: Spread the lemon curd evenly over 1 layer of cake. Top with second layer of cake. Spread meringue over the top and sides of cake; covering completely. Bake at 350°F for 10-15 minutes; until the meringue is browned. Remove from oven and cool before serving. (alternately, you can use a kitchen torch to brown the meringue)