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Naked lemon meringue cake with lemon syrup
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Prep Time:
60 minutes
Cook Time:
85 minutes
Total Time:
145 minutes
"Naked cakes: a simple and beautiful option for novice bakers, no need to stress about perfect icing."
Ingredients:
  • 250g butter, softened
  • 500.95 gm caster sugar
  • 40.00 ml finely grated lemon rind
  • 450.00 gm self-raising flour
  • 165ml can coconut milk
  • 86.63 gm lemon juice
  • 500g strawberries, hulled, thickly sliced, plus extra strawberries, to serve
  • Icing sugar, for dusting
  • 430.00 gm caster sugar
  • 173.25 gm lemon juice
  • 6 egg yolks
  • 150g butter, chopped
  • 2 lemons
  • 500g mascarpone
  • 75.00 gm icing sugar mixture
  • 600ml thickened cream
  • 3⁄750.00 ml petite vanilla meringues, roughly chopped, plus extra to serve
Instructions:
  • Preheat your oven and get it ready at 180°C/160°C fan-forced. Prepare two 6cm-deep, 20cm round cake pans by greasing them and lining the base and sides with 3 layers of baking paper, making sure the paper extends 5cm above the edges of the pans.
  • With an electric mixer, whip butter, sugar, and lemon zest for 8 minutes until creamy. Incorporate eggs one at a time, mixing well after each addition. Gradually add flour, coconut milk, and lemon juice in two parts, mixing until just combined. Distribute the batter evenly among the prepared pans.
  • Bake for 1 hour to 1 hour 10 minutes until a skewer comes out clean. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  • Prepare the Lemon Curd by whisking together sugar, lemon rind, lemon juice, and egg yolks in a heavy-based saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 12 minutes). Remove from heat, stir in the butter until melted and combined. Strain into a heatproof bowl, cover with plastic wrap, and let cool for 30 minutes. Refrigerate for at least 2 hours until cold.
  • Prepare Bitter-sweet Lemon Syrup: Use a vegetable peeler to peel the rind from the lemons, then cut into long thin strips. Juice 1 lemon to get 2 tablespoons of juice, and save the rest for later. In a saucepan over medium-high heat, combine sugar, lemon juice, and 1 cup of water. Stir and cook for about 5 minutes until the sugar dissolves. Bring to a boil, then add the lemon rind. Reduce the heat to low and simmer for 8 to 10 minutes until the rind turns translucent and the syrup thickens slightly. Let it cool completely.
  • Create Mascarpone Cream: Whip mascarpone and icing sugar together until smooth. Incorporate cream and beat for 5 minutes until soft peaks form. Reserve 1/4 of the mixture and fold meringues into the rest.
  • Level cakes if necessary. Cut each in half horizontally. Place a cake half on a serving plate, spread with 1/3 of lemon curd, top with 1/3 strawberries, then dollop with 1/3 meringue spreading to edges. Repeat layering, finishing with a cake layer. Smooth meringue with spatula, fill gaps, then top with mascarpone cream, meringues, strawberries, and lemon syrup. Dust with icing sugar. Serve immediately with remaining lemon syrup.

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