Lemon Mousse Cake

Looking outside, I can see that fall is definitiely upon us. Looking at the title of this post, it's not a very seasonal recipe but when everything is getting a bit chilly it's nice to have something a bit zingy.  It's not that rich and quite airy from the meringue and quite tart as well. In Summer I like to turn it into an amazing icecream cake by freezing it then taking it out to soften for 15 min. There are quite a few steps but each one is fairly easy to do and  each step (along with the cake itslef) can be kept in the fridge for a fair few days before combining (or eating!). There is intentionaly no sugar in the curd because the meringue is very sweet but if your lemons are really tart and you need some extra sugar just add it to the cream before whipping and combining.

 


















Serves 10

For the shortbread base:
1/4 cup or 50g butter
1/3 cup & 1 tbsp or 50g flour
1/4 cup or 25g corn starch/flour
2 tbsp or 25g sugar
zest of 1 lemon

For the mousse:
2 egg whites
2 tbsp or 20g caster sugar
1/2 cup or 100g caster sugar
1/8 cup & 2 tsp or 40 ml water
1 gelatine leaf

2 eggs
juice and zest of 2 lemons
1/4 cup or 50g butter

1 3/4 cups or 400ml heavy cream

For the candied lemons:
1 lemon
sugar
water

1. Rub all the ingredients for the shortbread base together until it starts forming clumps of dough then knead lightly to form a dough. Press into a 9" cake tin and bake for 15 minutes or until pale golden brown at 200C/390F.

2. Whisk the eggs then add to a saucepan along with the juice and zest. Cook until thickened and custard-like then stir in the buter until melted. Leave to cool.

3. Whisk the whites until stiff then add the 20g/4 tbsp sugar slowly until dissolved. Soften the gelatine in a bowl of water and set aside. Put the rest of the sugar in a saucepan along with the water and boil until the syrup reaches the soft ball stage on a sugar thermometer. Slowly pour the syrup into the whites, whisking constantly until combined, now add the gelatine leaf discarding the water and continue whisking until cool.

4. Now fold the lemon curd into the meringue and fold that again into the cream that has been whipped into soft peaks. Pour into the base and leave to set in the fridge for 3 hours before serving.

5. Slice the lemonand put in a saucepan with equal amounts of sugar and water to cover the slices. Simmer until the slices are tender and the liquid syrupy. Leave to cool and pour over the mousse.

Blackberry and Vanilla Cupcakes

If you read last weeks post you'll know I went blackberry picking. I used them almost all up in that sorbet and had the rest with yoghurt and muesli for breakfast. I went out picking again and thought I'd make some blackberry cupcakes - I think I'm having a blackberry craze! I've used my usual cupcake batter recipe but I've filled them with blackberry jam and topped them with blackberries. It seems like a lot of work but you don't have to make the jam, although it is nice homemade, and the cupcake batter is really easy. Make sure you use firm, dry blackberries for the top or they'll leech their juice into the frosting.

Makes 9 cupcakes

For the batter:

3.5 oz or 100g butter, softened and cut up into cubes

3/4 cup or 150g caster sugar

3 tbsp milk

1 1/4 cups or 150g self-raising flour

2 eggs

For the jam:

10.6 oz or 300g blackberries

1 cup or 200g granulated sugar

For the Italian meringue buttercream:

2 egg whites

2 tbsp or 20g caster sugar

1/2 cup or 100g caster sugar

1/8 cup & 2 tsp or 40 ml water

7 oz or 200g butter, softened and cut into cubes

1 tsp vanilla extract or 1/2 vanilla pod

1. Preheat the oven to 180 C or 355 F and line a bun tin with 9 paper cases. Place all of the cupcake batter ingredients into a bowl and beat until smooth. Use an ice cream scoop to evenly spread the batter between cupcakes. Bake for 20-25 minutes and leave to cool.

2. Wash the blackberries then place them in a blender. Put the pulp in a fruit juicer/coulis maker or press through a fine sieve to remove any seeds. Measure 250 ml or 1 cup of fruit puree and pour into a saucepan reserving 2 tbsp for the buttercream and add the sugar. Boil until when the jam is dropped onto a spoon that has been placed in the freezer and a finger is pushed through the jam it wrinkles. Leave to cool.

3. Whisk the eggs until stiff then slowly add the caster sugar until thick and glossy. Heat the sugar and water in a saucepan until they reach 238 F or 115 C or the soft ball stage. Slowly pour the hot sugar syrup into the egg whites in a thin stream whisking constantly until incorporated. Now whisk the egg whites until room temperature and add the reserved blackberry puree and vanilla. Slowly beat in the butter until incorporated.

4. Take the cool cupcakes and make a hole in the center with the end of a piping nozzle. Pipe the jam into the cupcakes. Pipe the buttercream, either in swirls or little stars and top with 3 blackberries.

Almond and Plum Upside Down Cake

There seems to be a theme developing here. Another plum recipe... Yes, I have a glut of them and a glut of recipe to share! This easy to make but does take a long time to bake. It's nice and moist from the plums and is not to sweet.

Serves 6-7

3/4 cup or 175g of softened butter

3/4 cup & 2 tbsp or 175g of cane sugar

Enough plums to cover the bottom of your tin and 50g more for the cake about 8.8 oz or 250g

3 large eggs

1/2 cup & 2 tbsp or 75g of self-raising flour

2/3 cup or 100g of ground almonds

1. Preheat the oven to 190°C or 375°C and grease and line an 8 inch or 20 cm springform tin. Halve enough plums to put face down to line the bottom of the tin and measure of those left 50g or 1.8 oz. Set aside.

2. Beat together the butter and sugar until soft and creamy then slowly add in the beaten eggs. (If it splits don't worry as the cake will be perfectly fine). Fold in the almonds and flour and the 50g or 1.8 oz of chopped plums. Bake for 90 minutes or until the cake is completely cooked in the center, you can test for this by inserting a toothpick and if it comes out clean it's done other wise return it to the oven.

3. Once its baked leave it to cool for 30 minutes. Take a plate and place it on the bottom of the tin and another on top. Quickly flip it over to reveal the beautiful moist cake beneath.