They did it! Age didn't matter, race didn't matter, being divorced didn't matter and on a sunny day in Windsor on the 19th May 2018, Megan married her Prince.
According to our trusted sources (Twitter) the Royal Wedding cake was made by London baker, Claire Ptak and featured two of the most sensational spring/summer flavours; elderflower and lemon. In keeping with the wedding's theme of breaking tradition, the cake was not tiered, but was split into three pieces and decorated with fresh flowers. We created our own gluten and dairy free version of this cake, which is deliciously tangy and fresh. The recipe is below.
3 cups ground almond flour
8 eggs, separated into egg yolks and egg whites
3 teaspoons baking powder
1 cup white caster sugar (divided in half)
Zest of 3 medium sized lemons (very fine)
1/4 tsp salt
1 tsp white vinegar
Dairy free margarine (for greasing)
3 Tbsp lemon juice
3 Tbsp sugar
4 Tbsp elderflower cordial
400gms icing sugar
1 cup dairy free margarine (we used Nuttelex Original)
2 tbsp lemon juice
How to make it
For the cake
1. Preheat the oven to 175C and prepare two 21cm springform cake tins by lining the bottom with grease-proof paper and greasing the sides of each tin with dairy free margarine.
2. In a bowl beat together the egg yolks, lemon zest and 1/2 cup of sugar until smooth
3. In a separate bowl, whisk together the almond flour, baking powder and salt. Once combined, add the dry mixture to the egg yolk mixture and beat until combined. This will form a dense, paste like consistency.
4. Using an electric beater or Kitchenaid with Whisk attachment, beat the egg whites. When bubbles start to form, add a pinch of salt and the vinegar and then continue to beat at high speed. Slowly add the sugar, a small amount at a time, whilst beating the eggs. Beat until stiff peaks form.
5. Fold the egg whites into the almond paste mixture. As the almond mixture is quite dense, add a small amount of the egg white mixture first and loosen up the almond mixture. Gently fold the remaining egg white into the mixture.
6. Divide the mixture evenly into the two springform pans and then bake at 175C for 25 minutes.
7. Let the cakes cool, remove from the springform pan and place onto a wire rack.
8. Pour the elderflower syrup over each cake whilst still hot . Allow at least 10 minutes for the syrup to soak in.
9. Once the syrup has soaked in, spread a generous amount of the buttercream icing across one cake. Then place the other cake on top and press down gently to remove any air.
10. Refrigerate for at least 30 minutes to allow to set.
11. Ice the cake with the remaining buttercream icing. We used a naked icing technique in the picture shown, using a palette knife to thinly spread the icing around the cake sides.
For the Elderflower Syrup
1. Combine the lemon juice, sugar and elderflower syrup in a saucepan and bring to the boil, stirring continuously.
2. Turn the heat down and simmer for 2 minutes, then remove from the heat and immediately pour over cakes.
For the Buttercream Icing
1. In a large bowl, cream the margarine until fluffy
2. Add half of the icing sugar and mix and lower speed until combined and then gradually add the remaining sugar.
3. Turn up the speed to high, add the lemon juice and beat for approximately 3 minutes (until the mixture is light and fluffy