we have just returned from a fantastic weekend. not only did we go and see the amazing elbow and halle orchestra concert in manchester (mind blowingly good!) we went to our friends' wedding and had a jolly spiffing time!
the theme of the wedding was a 1930's summer fete, everyone got dressed up and, following a beautiful, moving and jubilant ceremony, played games such as skittle and coconut shy. as at any village fete one irritating person swept the prize giving taking first prize for both the cake making competition and the soap carving competition. usually this would bug me but this time i was delighted as it was....ME!!!! woohooo!!!
i won't give you instructions for carving a bar of soap but below is the winning cake recipe. originally served on the menu of woodsmoke cottage tearooms (the tearoom me and sarah ran with our elder sister and mum when we were growing up) and so admittedly i am very experienced at making it! but it is extremely good - rich but tartly lemony - the perfect afternoon tea cake.
woodsmoke cottage tearoom lemon cake
serves 8
lemon curd
(plenty for the cake and a nice bit left over for on fresh white bread with thick butter...)
ingredients
3oz butter
6oz caster sugar
juice and finely grated zest of 2 large unwaxed lemons
3 free range eggs, well whisked
sterilised jam jars
method
1. melt the butter, sugar, lemon juice and lemon zest in a bain marie over a pan of boiling water (don't let the water touch the bain marie) until the butter is melted and the sugar is dissolved.
2. add the eggs and combine - stir continuously to ensure the eggs don't scramble. keep the mix on the heat and continue to stir until the mix is smooth and thickened enough to coat the back of a spoon. this will take about 20 mins, or if you have an electric whisk about 7-8 mins (just make sure to keep it all moving and scrape down the sides of the bain marie now and again).
3. pour the hot mixture into the sterilised jars. allow to cool and store in the refrigerator.
lemon sponge
ingredients
6oz caster sugar
6oz butter
finely grated zest of 2 unwaxed lemons
6oz self raising flour, sifted
3 free range eggs
2 tbsp milk, if necessary
2 x 8" sandwich pans, buttered and floured
method
1. preheat the oven to 190c.
2. whisk the butter, sugar and lemon zest together until light and fluffy. add the egg and mix in well. fold in the flour and add the milk if the mixture is a little thick.
3. divide the mixture between the 2 prepared sandwich pans and bake for 20-25 mins or until risen, golden brown and springy to the gentle touch.
lemon buttercream
ingredients
8oz icing sugar
4oz butter, softened
juice of 1 lemon
a little water if required
method
1. blend all the ingredients together until smooth and fluffy.
assembly
when the sponges are cool spread the bottom layer with a generous layer of buttercream followed by a generous layer of lemon curd. gently place the top sponge on top and dust with icing sugar.
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