Miley’s Lemon Birthday Cake With Grapefruit Curd & Vanilla Mascarpone

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By Liv Kaplan

Miley’s Lemon Birthday Cake With Grapefruit Curd & Vanilla Mascarpone

Name: Miley’s Lemon Birthday Cake With Grapefruit Curd & Vanilla Mascarpone
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 125g unsalted butter; 125ml (½ cup) pink grapefruit juice, freshly squeezed, drained through a seive; 2 eggs; 2 egg yolks; ½ cup powdered Lakanto, or other erythritol based sweetener*, sifted; 4 eggs, at room temperature; ¾ cup plain granulated Lakanto or erythritol based sweetener*; ½ cup extra virgin olive oil; 2 lemons, zested and juiced (or enough to make 125ml lemon juice); 2 ¼ cups blanched almond meal; 3 tbsp coconut flour; 2 tsp baking powder; ¼ tsp salt; 200g mascarpone; 200ml pure cream; 1 vanilla bean, seeds scraped

14 steps

Prep:2hCook:40min

A sugar-free version of Miley Cyrus’ birthday cake, originally made by The Caker, Jordan Rondel. So I put my hands up, they’re playin’ my song, the butterflies fly away, nodding my head like YEAH.

Updated at: Thu, 17 Aug 2023 02:53:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories450 kcal (22%)

Total Fat43.7 g (62%)

Carbs27.7 g (11%)

Sugars3 g (3%)

Protein8.7 g (17%)

Sodium179.3 mg (9%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Grapefruit Curd

Step 1

To make the grapefruit curd, first prepare all the ingredients by juicing the grapefruit and straining through a sieve to remove pulp.

Step 2

Place the egg yolks and whole eggs in a small bowl and whisk to combine.

Step 3

Melt the butter over a very low heat in a small saucepan.

Step 4

Take the pot off the stove and add the grapefruit juice, sifted powdered sweetener and egg mixture.

Step 5

Return the saucepan to the stove on a low heat. Whisk the mixture continuously for a few minutes until it thickens. This will take about five minutes. It will feel like it’s not coming together but don’t feel tempted to turn up the heat, as this could ruin the curd. After five or so minutes of continuous whisking, the mixture will thicken slightly. After this it moves very quickly so pay attention. When the consistency looks like a runny mayo, remove it from the heat, still whisking, and carefully pour into a glass container or jar. Allow it to cool completely by leaving it on the counter uncovered. Then cover and place in the fridge to store.

Cake

Step 6

To make the cake, preheat the oven to 180ºC and lightly grease and line a 23cm cake tin.

Step 7

In a medium bowl, whisk together eggs, sweetener, olive oil, lemon juice and zest. Set aside.

Step 8

In another bowl, combine the almond meal, coconut flour, baking powder and salt.

Step 9

Add the almond meal mixture to the wet mixture in two batches and fold to combine well.

Step 10

Pour into the lined cake tin.

Step 11

Bake for 40-45 mins or until the surface is slightly golden and a skewer inserted comes out clean. Check the cake after 25 minutes to ensure it isn’t burning.

Step 12

Leave to cool completely before assembling.

Vanilla Mascarpone Whip

Step 13

To make the whip, whip all the ingredients together until thick, smooth and soft peaks have formed. Be careful not to over whip. You can use a stand mixer with the whisk attachment or an electric hand held beater.