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Tag Archives: citrus

Lemon and Ricotta Cake

I recently had a great ricotta cake at the Carriageworks Farmers Market – a fantastic fresh produce market in Eveleigh, in Sydney. The cake had a great texture and was quite delicious.

So  I decided to make a ricotta cake with a lemon theme – lemon zest and juice in the cake, and also lemon thyme, my all time favourite herb!

The cake was beautifully moist, the ricotta really helping out here. Adding lashings of buttercream icing and the result was complete lemon lusciousness!

Ingredients

Cake

150g butter

200g caster sugar

3 free range eggs

200g self raising flour

1 tsp baking flour

200g ricotta

Juice of half a lemon

Zest of a whole lemon

A few sprigs of lemon thyme + extra to decorate

Icing

100g softened butter

200g icing sugar

Juice of a lemon

Method

Preheat the oven to 170 degrees fan forced. Grease a 20cm springform tin (or 22cm tin for a slightly flatter cake), and line the bottom with baking paper. Cream the butter and sugar in an electric mixer until well mixed and light and fluffy. Beat in the eggs one at a time, making sure to mix until the eggs are well incorporated.

Fold in the self raising flour and baking powder. Fold in the ricotta until incorporated, but being careful to not mix with too a heavy hand. Mix in the lemon juice and zest and the leaves from a few sprigs of thyme.

Spoon into the prepared tin, and bake for 35-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool for 10 minutes before removing the outer ring of the tin and carefully sliding off the base.

For the icing, cream the butter and icing sugar with enough of the lemon juice to make a lovely lemony  frosting.

Liberslly ice the cake with a thick layer of butter cream. Scatter some thyme sprigs on top for decoration. I added some candied lemon slices, but in hindsight the cake doesn’t really need them!

 

 

 


 

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Blood Orange Mini Cakes

This is the “mini” cake version of a larger blood orange cake I make. See here for the recipe. I thought that little cakes might be good for an afternoon tea, so I have adapted the recipe to make lovely little jewel bright cakes which are just delicious. Nothing beats the flavour and colour of blood oranges!

Ingredients

Candied orange slices

2 blood oranges
200g caster sugar

Cakes

2 blood oranges
200g  caster sugar
125g very soft butter
2 free range eggs
½ tsp vanilla essence
125g plain flour
75g ground almonds
1 tsp baking powder

Method

Candied Blood Oranges
Finely slice 2 of the oranges, discarding the ends and keeping as many slices intact as you can.
Dissolve 200g of the sugar in 1/2 cup of water in a saucepan, and bring to the boil. Carefully place the orange slices in the syrup and simmer them until they are soft and sticky. Remove from the syrup using tongs. If the syrup is not reduced enough, cook it for a few minutes extra to thicken – but don’t let it go to toffee.

Cakes
Preheat oven to 170 degrees C.
Grease a mini cake tin which has removeable bottoms. Line the bases with circles of baking paper. If you don’t have a tin with removeable bottoms, you could use an ordinary muffin tin, but turning out the mini cakes will be tricky, as you need to keep the candied orange slices intact.
Chop 2 of the blood oranges in quarters and remove each end. Blitz in the food processor until reasonably finely chopped – there should still be some small chunks in the mixture.
Add the butter and 200g of the sugar and blitz in the food processor. The mixture will look very curdled! Add the eggs and vanilla and blitz again, the mixture will still look very curdled!
Gently fold in the flour and baking powder, making sure not to over mix or the cake with toughen. The cake mixture will now look “normal”.
Place the candied orange slices on the paper bases in the tin, as artistically as possible, remembering, as this is an upside down cake, that the bottoms become the top!
Place the batter over the top of the slices. Bake for 20- 25 minutes or until a skewer inserted in the centre of the cakes comes out clean. As these cakes are small, they may need a little less cooking, but they are also quite moist, so may need the allotted time. My advice is check after 15 minutes and keep checking thereafter.
Remove from the oven once cooked and cool the tin on a wire rack. When the cakes are cool (not cold), carefully remove each mini cake from the mold.  Even more carefully, take off the bases and peel away the baking paper.
Brush the mini cakes with the blood orange syrup and serve.

St Clement’s Polenta Biscuits – Jamie Oliver 5 Ingredients

 

 

I’ve just acquired Jamie’s new book, 5 Ingredients  – see here for link. It’s exactly what the name suggests, lots of great recipes using 5 ingredients. 5 is a really good number to create recipes with – enough to make a recipe coherent, but not too many to over complicate things.

Today I made St Clement’s Polenta Biscuits from the book.  I can attest to how easy the recipe is. I am currently cooking without a kitchen, as mine is being renovated. So I made these biscuits on my dining room table, using my food processor and an old camping oven friends have lent me. Thank you Roger ‘n’ Ruth –  lifesavers as usual in times of crisis!

So the biscuits couldn’t be easier. I had to make them in batches of 6, as the oven could only hold a tiny baking tray. I didn’t quite get 24 biscuits out of the mix- maybe I made the balls too big.

They are delicious, with a slightly crunchy texture from the polenta, and a real orange tang.

Here’s Jamie’s recipe:

Ingredients

100g unsalted butter (cold)

50g fine polenta

150g self-raising flour

100g golden caster sugar

2 oranges (or lemons)

Method

Preheat the oven to 180 degrees C. Line 2 baking trays with greaseproof paper and rub with olive oil. ( I used baking paper and left out the olive oil). Cube the butter and place in a food processor with the polenta, flour and sugar. Finely grate in the zest of 1 orange (or lemon), then pulse to combine. Squeeze in the juice of half an orange (or lemon), and pulse again to bring the mixture together into a ball of dough.

Divide into 24 pieces (or however many the mixture yields), roll into balls and place on the trays, leaving a 5cm gap between them. With your thumb, create a 1cm deep dent in the centre of each ball. Finely grate the remaining orange (or lemon) zest and scatter into the dents, followed by a little sprinkle of caster sugar. Bake for 10 minutes, or until lightly golden. Transfer to a wire rack to cool.

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Blood Orange Friands

 

 

Here's another recipe for friands, those delicious little cakes made with eggs whites only and ground almonds, very similar to the French financier.

This version features wonderful blood oranges, now available in Sydney, one of the joys of a beautiful bright winter! It's 21 degrees C on this sunny July day!

The recipe is really so versatile, you can add lots of different fruit to the basic recipe. Cherries, pears, raspberries and blueberries work well.

Ingredients

6 egg whites, beaten lightly

75g plain flour

240g icing sugar, sifted

125g almond meal

150g melted butter, cooled

Grated zest and juice of a blood orange

10 tablespoons icing sugar or enough to make a thick glaze.

Optional – some salted pistachio praline to decorate*

Slices of blood orange

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced. Lightly grease 12 friand molds.

Beat the egg whites until frothy with fork in a large mixing bowl.

Sift the flour and icing sugar into the bowl, stir in almond meal and then add the melted butter. Stir in the zest of the blood orange, and the juice of one half of the blood orange.

Spoon the mixture (approximately ¼ cup) into each of the molds.

Bake in preheated oven for 20  minutes until cooked through and golden brown or until a skewer is inserted into centre comes out clean. Sometimes the friands need a few more minutes in the oven to be nice and brown.

To make the glaze, mix the juice of the other half of the blood orange with the icing sugar. You may need to add more or less juice or more or less icing sugar to get the glaze to the right consistency to ice the friands.
Ice the friands with just enough glaze to coat the tops and perhaps to run down the sides a little.

*To make the salted pistachio praline, dissolve a couple of tablespoons of caster sugar in a small frying pan over a medium heat. Don't stir, or the sugar will crystallize. Once the dissolved sugar has turned to a deep toffee colour, pour the praline over a handful of salted pistachios on some baking paper. Once hard, bash the praline into fragments.

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Lime Friands

“A Friand is a small almond cake, popular in Australia and New Zealand, closely related to the French financier. The principal ingredients are almond flour, egg whites, butter, and powdered sugar.” (Wikipedia)

Everyone makes friands these days, so it seems, and why not? They are actually easier to make than cupcakes, as you can make them without the aid of a mixer or food processor.

I hadn’t made any in ages, but was inspired to try my hand at them again when I  was in receipt of some beautiful limes from the bountiful tree of a work colleague.

I mixed lime juice and grated lime zest in the batter, and topped the friands with a little lime glaze made with lime juice and icing sugar.

Delicious and super quick to make!

Ingredients

6 egg whites, beaten lightly

75g plain flour

240g icing sugar, sifted

125g almond meal

150g melted butter, cooled

Juice and grated zest of 2 limes

10 tablespoons icing sugar

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced. Lightly grease 12 friand molds.

Beat the egg whites until frothy with fork in a large mixing bowl.

Sift the flour and icing sugar into the bowl, stir in almond meal and then add the melted butter. Stir in the juice and zest of one of the limes.

Spoon the mixture (approximately ¼ cup) into each of the molds.

Bake in preheated oven for 20  minutes until cooked through and golden brown or until a skewer is inserted into centre comes out clean.

To make the glaze, mix the juice of the other lime with the icing sugar. You may need to add more or less juice or more or less icing sugar to get the glaze to the right consistency to ice the friands.

Ice the friands with just enough glaze to coat the tops and perhaps to run down the sides a little.

 

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Preserved Lemons

 

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Preserved lemons are the easiest and one of the nicest ways to make use of a lemon bounty.

In late summer, earlier this year, I was the lucky recipient of lot of beautiful lemons from an old tree in Burradoo, in the beautiful Southern Highlands of NSW. The lemons were mostly quite big and thick skinned, with a mild tang. They were well used in my kitchen, for several weeks. Lemon cake and lemon curd were obvious candidates for the produce.

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I also made a jar of preserved lemons for a visit to my Palm Beach haven. I’ve made preserved lemons a few times, using various recipes. I turned this time to see what Jamie said on the subject. The following is adapted from a Jamie Oliver recipe.

Ingredients

Fennel seeds
Coriander seeds
Cinnamon stick
Peppercorns
Bay Leaf
Sea salt
Large fat Lemons

Method

You will need a good preserving style of  jar for this recipe. Make sure the jar is clean, there’s no need to sterilise.  The jar should also have a strong clasp or well fitting lid. The jar should be airtight.

In a bowl, mix the spices and the sea salt. Cut a cross into the lemons, almost to the base, but making sure that the quarters stay together. Push the seasoned salt into the lemon segments. This can be tricky as the the lemons are slippery, but persevere.

Pack the lemons as tightly as possible into the jar. The less space there is between the lemons the more attractive it will look and you won’t need to use so much salt. As you layer the lemons, juice will be squeezed from the lemons. Make sure the lemons are covered with juice – you can top up with additional lemon juice if needed.

Close the lid and put the jar into a cupboard away from the light. The lemons will be ready after one month of preserving. Jamie says that the lemons will last for about 2 years – I have usually used them all before then!

To use, discard the flesh and pith and use the rind with grilled chicken, lamb or fish, and in Moroccan tagines and casseroles.

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