Saturday, 25 August 2012

Lemon Freezer cake

Lemon Freezer Cake

This is a lovely cooling dessert and you can add as much or as little of the lemon curd as you like. I wouldnt add the whole jar though! You can also add strawberry or raspberry jam as this also works great!

Ingredients:

1 home made gluten free vanilla cake

1 jar good quality lemon curd

1tsp vanilla extract

600ml half fat creme fresh

6 shop bought meringue nests


Method:

Line the bottom and sides of a 20cm spring form cake tin with baking paper. Slice the Madeira cake into slices around 1" thick and use to cover the bottom of the tin, pushing any scraps into the gaps.


In a large bowl mix the creme fresh with the vanilla before crumbling the meringue nests into the bowl, stir to combine. Spread half of the cream mixture over the cake base and top with spoonfuls of lemon curd, getting the curd right into any nooks and crannies. Cover with the remaining cream and smooth the top with a spoon. Cover the time in cling film and freeze overnight,


Remove the frozen cake and quickly dip the cake into a sink half filled with hot water. Release the tin, place onto a cake stand and decorate with summer berries.
 
 

Coffee Walnut Cake

Coffee Walnut Cake

This is a lovely tea time classic and is absolutly delicious! Very light and moist and walnuts are a lovely addition.

Ingrediants
8oz Butter
8oz light brown sugar
8oz flour
4 eggs
2 tbsp good strong coffee
1 tsp xanthum gum
1 tsp Bicarb soda

For the icing
50g Butter
100g Icing sugar
2 tsp coffee essence
handful walnuts

1. Beat the butter and sugar until light and flluffy before adding the eggs 1 at a time
2. Once mixed well add the flour, bicarb and xanthum gum
3. Add the coffee once it has cooled
4. Place in an oven in any tin, loaf, sandwich or square, at 175oC for about 30 minutes or until light brown and a toothpick comes out clean.
5. Once cooled prepare the icing. Beat together the butter and icing sugar till stiff then add in the coffee essence.
6. Spread on top of the cooled cake before decorating with walnuts either crushed or whole.