Tag: lemon

LEMON DELICIOUS

LEMON DELICIOUS

Lost my Lemon Delicious recipe recently and had to test a few recipes out to match my old recipe.

One of the easiest dessert recipes to make and perfect to make with the kids.

Served either hot or cold this recipe is sure to be a hit with family or friends.Best served with whipped cream or ice-cream.

Keeps for 3 to 4 days in the fridge after baking.

Enjoy!!

 

INGREDIENTS:

150g unsalted butter, melted
Finely grated lemon rind from 2 medium sized lemons (360gms approx)
Juice from 2 lemons
1.5 cups caster sugar
3/4 cup self-raising flour, sifted
1.5 cups milk
4 eggs, separated

METHOD:

1.Preheat oven to 180°C/ Grease six 1 cup-capacity ovenproof dishes with butter.

2 Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.

3.Using an electric mixer, beat egg-whites on high speed until soft peaks form. Using a metal spoon, fold one-quarter of the egg white into lemon mixture. Gently fold in remaining egg white.

4.Spoon mixture into prepared dishes. Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up sides of smaller dishes. Bake for 25 to 30 minutes or until golden and just set.Leave to cool in pan for 30 minutes before removing from ovenproof dishes.

Dust with icing sugar. Serve.

Recipe of the month , , , , , , , , ,
Mango Cake - Cheffing Around

Upside Down Mango and Lemon Cake

This time of year Mangoes are in abundance and affordable.This cake is best eaten of the day it is cooked either hot or cold. Serve with double cream and some fresh mango for nice contrast. Enjoy!!

Mango Cake - Cheffing Around

This time of year Mangoes are in abundance and affordable.This cake is best eaten of the day it is cooked either hot or cold. Serve with double cream and some fresh mango for nice contrast. Enjoy!!

Ingredients

  • 2 large Mangoes
  • 340 gram softened butter
  • 340 gram castor sugar
  • 6 eggs
  • 240 gram of self raising flour
  • 2 tablespoons baking powder
  • 90 gram ground almonds
  • zest of 4 lemons
  • 2 tablespoons of lemons

Glaze

  • 1/2 cup of lemon juice
  • 1/2 cup of caster sugar
  • 6 tablespoons of water

Method

  1. Butter and line a 28 cm spring form tin.Preheat oven to 180C
  2. Peel and slice mango into wedges and arrange on the base of your cake tin
  3. Beat the butter and sugar until light and creamy.
  4. Add eggs one at a time, beating well after each addition.
  5. Sift the flour and baking powder together and fold into butter mixture, alternately with the ground almonds, zest and juice.
  6. Pour the mixture over the mangoes and bake at 180C for 40 minutes.
  7. Reduce the temperature to 150C and bake for an additional 25 minutes.Check that it is cooked by inserting a metal skewer: you will know it is cooked when the skewer comes out clean.
  8. Leave to cool for 30 minutes before inverting on to your cake plate.
  9. To make Glaze, combine the lemon juice, sugar and water in a saucepan and stir over a gentle heat until the sugar dissolves.Bring to the boil, without stirring, until the syrup has thickened.This will usually take about 5 minutes.Using a pastry brush, brush over the top of the cake.

If you would like one of our expert Chef's to help you create this and any other lovely dishes for your next function, send us a note using the contact form below with your details and requirements and we'll be happy to get back to you.

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