Advertisements
RSS Feed

Tag Archives: lemons

Lemon Cupcakes with a Whole Lemon

IMG_8236IMG_8317

I have been making lots of little cakes after Christmas as an antidote to Christmas cake and Christmas pudding. I have taken my basic cupcake mixture, which is a one bowl recipe, and added different flavours. I’ll be posting some more variations soon.

The lemon cupcakes are made with a whole lemon. They can be served individually or tiered, whatever takes your fancy. Cooking a whole lemon, whizzing it, and adding it to the mixture, elevates an ordinary cupcake mixture to new heights, making a really tangy cake. I iced them with a simple buttercream icing. You can flavour it any way, I added passionfruit essence as I wanted a bright yellow icing and a little tang.  Plain old yellow food colouring would be fine too.

Ingredients

Cupcakes

1 whole thin skinned lemon

125g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

2 tblsp milk

Buttercream Icing

125g butter, softened

250g icing sugar, sifted

A couple of drops of passionfruit essence and/or  couple of drops of yellow food colouring

Method

Cupcakes

Preheat the oven to 180 degrees C or 160 degrees C fanforced  and line a muffin or cupcake  tin with cupcake cases.

Put the lemon whole into a small saucepan, covering with water, bring to the boil and simmer for about 1/2 hour until the lemon has softened. Remove from the saucepan and cool. Cut off the ends of the lemon, cut in half and remove the pips. Put the lemon into the food processor and blitz  – don’t pulverize, you still want a little texture.

Add the rest of the ingredients to the  food processor except the milk and food colouring and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.

Spoon the mixture into the cases. Place the tin in the oven and bake for 12-15 minutes or until the cup cakes are cooked and a skewer inserted in the centre comes out clean.

Take the cup cakes in their cases out of the tin and cool on a wire rack. Remove the cases ready for icing.

Ice with the buttercream icing.

Buttercream Icing

In the food processor, cream together the butter and icing sugar until light and fluffy, then add flavour essence and/or food colour, whizzing continuously.

You can either sandwich together two cakes for the tired effect or serve individually. If you are tiering, you may need to trim the bottom cake to allow the top one to sit straight. You can decorate with whatever you please. I candied some lemon slices and also used edible pansies, which are so pretty on cakes!

IMG_8279

 

 

 

 

 

 

Advertisements

Plum, Raisin and Walnut Jam with Lemon Slices

IMG_7097

Raisins and walnuts make this plum jam sticky, sweet, and crunchy – almost a paste, and wonderful with sourdough, whole grain toast or crumpets. Great with butter or creme fraiche – I had the jam on Sonoma sourdough with creme fraiche.

IMG_7119

I make lots of jams all year round but summer is great for berries and stone fruit. Strawberries, raspberries, apricots and plums all make fantastic jam and conserves.

Plums are so full of pectin that setting point is easily reached. Blood rums, with their ruby red colour, make beautiful jam. This jam is based on a plum jam from Jams, Jellies and Marmalades by Margaret O’Sullivan. Her recipe uses orange slices but being “orangeless” today I substituted lemon slices instead – equally delicious!

Ingredients

500 gms blood plums
Sugar
100 gms raisins
Half a lemon, cut into very fine slices, then quartered
100 gms walnuts, chopped


Method


Chop the plums and remove the stones. Measure the plums and raisins and lemon slices and add sugar equal to 3/4 of the amount. 
 You will need to boil the lemon slices for about 10 minutes in water to soften  – if you don’t mind a little crunch, just add as is to the plums and raisins.

Put plums, raisins and lemon slices into a preserving pan and cook slowly for about 20-30 minutes, stirring frequently, until setting point is reached.

Test for a set by placing a little jam on a saucer in the freezer for a couple of minutes. The surface should be set and wrinkle when pushed with a finger. If the jam is not set, return the pan to the heat and cook for a further few minutes until setting point is reached.

Stir in the chopped walnuts. Pour into sterilized jars and seal.

IMG_7108

Lemon Delicious Slice + Crumble Slice

IMG_5708

Here are two slice recipes that are easy to make, keep well and freeze. Lemon Delicious Slice has a tangy lemon topping on shortbread; the Crumble Slice is actually a recipe for a crumble topping that I discovered baked really well as a slice!

Lemon Delicious Slice

Ingredients
Shortbread base
150 gms butter, chopped
1/2 tsp vanilla extract
1/3 cup caster sugar
1 tbl cornflour
1 1/3 cups plain flour
Icing sugar, to serve

Lemon topping
4 eggs
1 tsp finely grated lemon rind
1/3 cup plain flour
1 1/3 cups caster sugar
2/3 cup lemon juice

Method
Preheat oven to 180 degrees C or 160 degrees C fan-forced. Grease a 16cm x 26cm baking tin. Line with baking paper, allowing a 2cm overhang on all sides.
Place butter in a large microwave-safe bowl. Microwave on medium (50%) for 1 minute or until melted. Set aside to cool. Stir in vanilla and sugar. Sift flours over butter mixture. Using a wooden spoon, stir until a soft dough forms. Transfer to prepared tin. Press into tin. Bake for 15 minutes or until golden. Remove from oven. Set aside to cool.
To make topping, whisk eggs, lemon rind, flour and sugar together until smooth. Add lemon juice. Whisk to combine. Pour over base. Bake for 15 minutes or until just set. Cool completely in tin. Dust with icing sugar and cut into pieces.

IMG_5662

Crumble Slice

Ingredients
100 gms plain flour
75 gms  butter at room temperature
Pinch of salt
50 gms dark brown sugar
25 gms golden syrup
50 gms rolled oats
20 gms chopped nuts ( macadamias or blanched almonds work well)

Method
Preheat the oven to 175 degrees C and line a16cm x 26cm baking tin with baking paper.
Place the flour, butter, salt and sugar into a bowl, and rub the butter into the other ingredients until the mixture forms coarse breadcrumbs.
Place mixture into the bowl of a food processor, add golden syrup, oats and chopped nuts, and pulse gently to combine.
Turn out the crumble mixture onto the lined baking tin, spread the mixture evenly and bake the crumble for about 15 minutes, until the crumble is just set. It will be a little soft when it comes out of the oven.
Remove from oven, cut into slices and cool completely in the tin.

IMG_5667

IMG_5755 

%d bloggers like this: