Mixing it up- Louise Cake with lemon instead of raspberry.

Lemon Louise Cake.

Lemon Louise Cake.

At my work, if you make a mistake you have to bake. I made a silly mistake, and to my teams great delight, had to bake. For some reason Louise Cake came to mind and doing it with lemon curd/honey seemed like a mighty fine idea. This idea and thought of mine was so right, so very,very right.

I had never heard of Louise Cake until I arrived in New Zealand. I see it as a rather old-fashioned slice and it doesn’t shout at me when looking at a cabinet full of cakes. In fact, I think, in my 13 years in New Zealand I think I have only made Louise Cake once.

I am not going to write out a recipe as I used the one from The Great New Zealand Cook Book and it can be found here on the New World website.  There are plenty of variations if you search and give a few a try. I had been recommended this one and it was a really good balance between the base, lemon curd and meringue topping. I used shop bought Anathoth Lemon Curd, it is delicious . I did consider making some but as lemons are rather expensive I went for the good quality shop bought one. If you wanted to make it you could use the recipe included on here – Lemon meringue with a biscuit base.

I cooked mine in my favourite fluted rectangle tin. If you don’t have one of these you need to have one on your life. They make everything beautiful.

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Lemon shortbread, school dinner flash back.

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Wellington is an amazing city, but very fickle when it comes to the weather. Yesterday was a day when a custard pudding is a given and shortbread seemed like a good match. It sure was and it kept Mr Muffin happy, incidentally he hates butter but loves shortbread.

Lemon Shortbread- Muffinmum.com

  • Servings: 4-6
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Grease 20cm cake tin (use a fluted tin if you have one)

Oven 160 (dough needs time in fridge before cooking)

170 grms softened butter

75 grams icing sugar

1 tbs lemon zest

1 tsp vanilla extract

210 grams all purpose flour

1 tbs corn flour/starch

1/2 tsp salt (or 1 if used unsalted butter)

Cream butter, icing sugar, lemon zest and vanilla extract .

Pulse in flour until it forms a ball and mix on low for 1 minute

Roll into a circle and press into cake tin – I let the mix travel up the side and pressed into a pattern with a fork.

Chill for at least 20 mins fridge

Bake until light brown and leave to cool in the tin.

Lemon meringue pie with a biscuit base

I have never been much of Lemon Meringue girl as I have never thought it worked. The pastry seems like it is only there to hold things in. This version with a biscuit base has converted me. It is a very easy recipe and I made the biscuit base and lemon curd the day before. I put the base in the fridge and the curd in a bowl and in the pantry. The next day all you have to do is put the two together and whip up the meringue. Easy, Peasy Lemon Squeezy , the capitals are because we have a cat with that very name.

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This recipe is from Taste Magazine (March 2014)

Base-

250g biscuits (ginger biscuits work well)

125g butter melted

Lemon curd-

1 cup caster sugar

1/2 c cornflour

1 c water

1/2 c lemon juice

50 g butter cubed

2 tsp lemon zest

3 egg yolks

Meringue-

3 egg whites

1/2 c caster sugar

Method

Base-

Grease a spring for pan (says 20 cm but I only had 24cm)

Process biscuits to a crumb and mix in melted butter

Place in tin and work up the side a little to make a biscuit shell

Refrigerate, over night is fine.

Curd-

Mix sugar and cornflour

Slowly add water and lemon juice stirring continually until smooth

Place on a medium heat, stir as it thickens (around 3 mins)

Remove from heat and stir in butter, lemon zest and egg yolks.

Leave to cool (overnight is fine)

Meringue-

heat oven to 220

Cover the biscuit base with the curd

Beat egg whites until you have soft peaks

Slowly add the sugar and beat until sugar has disolved

Spoon over the lemon and do some fancy patterns

Bake for 5-10 mins until browning

Remove, cool and refrigerate.

Moist Ginger Cake with Lemon Icing

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This recipe was another from the New Zealand Women’s Weekly. I have found a few great recipes on there and often do a search first. This recipe was easy, tasty and most importantly, exactly what I was looking for. I had an urge for ginger cake with lemon icing and a stored memory of a friends mum making it when I was a kid. I baked this recipe in a medium size roasting tin lined with grease-proof paper.

The Cake

175g butter
1 cup sugar
3 eggs
1 cup golden syrup
1 cup milk
1 tbsp ground ginger
1 tsp baking powder
1 tsp baking soda
2 cups flour

Preheat oven to 180ºC. Beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add golden syrup and mix well, then add milk, alternating with combined dry ingredients.

Pour into a lined 22cm cake pan and bake for 50 minutes or until cake is cooked. (I did large rectangle roasting tin for about 40 mins)

Cool in pan for 5 minutes before turning onto a cake rack.

For the icing I simply sieved icing sugar into a bowl (probably around 2 c as I had made a big rectangle) added lemon juice to taste.

I then stirred and added hot water, little by little until I had a thick icing.

I kept my cake in the pan and covered with the icing.

Cute the cake when the icing is dry and remove from pan.

Gluten-free lemon drizzle cake

Mr Muffin has a roster for Friday morning tea at his place of work. It was his turn and I kindly offered to bake. This always seems like a good idea and then my panic sets in, these people have expectations when it comes to our turn. As there are a couple of gluten free folks, I decided to make a cake to suit their needs. On my voyage into the world of recipes I found a GF cake with potato in it, yes, the humble spud. This had to be tried. And try I did.
Well, I didn’t really try it. I sent the cake in whole with instructions that a decent slice must come home. I made the mash the night before and stuck it in the fridge. I brought it to room temperature before using.
I guess the cake really was a success as this is what I got-

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This is the recipe and it was from the BBC Good Food site.
•    200g butter , softened
•    200g golden caster sugar
•    4 eggs
•    175g ground almonds
•    250g mashed potatoes
•    zest 3 lemons
•    2 tsp gluten-free baking powder
FOR THE DRIZZLE
•    4 tbsp granulated sugar
•    juice 1 lemon
•    Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
•    Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
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Lemon loaf, blogging from my phone

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This is a loaf recipe I have perfected over time and I was really impressed with this lemon version. The glaze is lovely too. I think it would work with any fruit or other strange ideas and I will use it as a base recipe, with or without the lemon.

Lemon Loaf with decadent sticky glaze

Cook in a lined loaf tin at 180 degrees

90 grms softened butter
1 cup sugar
2 eggs
1/2 cup milk
1 1/2 cups self raising flour
1 lemon
3/4 cup icing sugar
Cream butter and sugar until light and fluffy
Beat in eggs and milk
Fold through flour and the grated ring of lemon
Pour in to tin and bake in preheated oven for around 25-30 minutes or until slightly browned and pulling away from the edges.
While it is cooking mix 3/4 cup icing sugar with the lemon juice
When the loaf comes out of the oven pour glaze over the top, I left it in the pan to cool.
Leave to cool and serve.