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Lemon Curd and Raspberry Roulade

Lemon Curd and Raspberry Roulade

Lemon Curd and Raspberry Roulade; light, luscious, sweet and sharp

My best friend loves lemon, particularly lemon curd. For our pre-Christmas get-together I decided to make a dessert with some lemon curd; something a bit sharp and zingy to liven up the taste buds when all around is super-stodgy, rich and spicy. I decided on roulade as, though it’s filled with cream, the sweet meringue is light and fluffy inside and the perfect foil to the tart lemon and raspberries. I was incredibly pleased with how this turned out – it’s easily as good as any luxury dessert you’d get at a supermarket – it’d be a brilliant centrepiece pud for a New Year’s celebration.

If you wanted, you could use ready made lemon curd, but make sure it’s the best quality you can afford, made with real lemons, eggs and butter and not full of additives and setting agents. However, making the curd is actually quite simple, gives you a great sense of satisfaction, and there’s plenty left over for toast (or give it as a gift in a pretty jar).

Lemon Curd and Raspberry Roulade

For the lemon curd: (I followed a Nigel Slater recipe)

  • 4 lemons, preferably unwaxed
  • 200g sugar
  • 100g butter
  • 3 eggs and 1 yolk (save the spare white for your meringue)

In a heat proof bowl, over a pan of simmering water (don’t let the bowl touch the water) combine the finely grated zest and juice of the lemons with the sugar and butter, stirring until everything has melted.

Give the eggs and extra yolk a little whisk to mix, then add to the lemon mixture. Mix with a wooden spoon or whisk frequently until the mixture thickens. It’ll feel heavier and be the consistency of custard. Remove from the heat and allow to cool for several hours or overnight (if you’re planning on giving some as gifts then put it in sterilised jam jars at this stage, whilst it’s still hot –  you’ll get a couple of small jars worth with enough left over to make the roulade)

For the meringue:

  • 4 egg whites
  • 200g caster sugar
  • 1 tsp corn flour
  • 1 tsp cider/white wine vinegar
  • a little icing sugar for dusting

Heat the oven to 150C and grease and line a Swiss roll tin or high sided baking sheet (approx 23 x 33cm) with greaseproof paper. Now, to make your meringue it’s really important your bowl is scrupulously clean – if possible use a glass or metal bowl and wipe round the inside with the cut side of half a lemon or a paper towel with a little vinegar on; this should get rid of any grease. Put your egg whites in the bowl and whisk until you get to the stiff peaks stage. Add the sugar a spoonful at a time, whisking all the while. Sprinkle over the corn flour and vinegar and give one last short whisk until everything is combined and glossy. Spoon the mixture onto the prepared tin, smoothing into the corners with a spatula and trying to get a flat, even surface. Bake for 30–35 minutes until the surface of the meringue is just firm. Remove from the oven, let it cool for about ten minutes. Lay a sheet of greaseproof on a board and dust with icing sugar. Once the meringue has cooled a little turn it out onto the board and carefully remove the greaseproof from the base and leave to cool while you assemble the filling.

For the filling:

  • Approx 200ml lemon curd
  • 300ml double cream
  • 1 tbsp icing sugar, sifted
  • 150g raspberries

In a large bowl, whip the cream with the icing sugar until thick – it should cling to the whisk but drop off easily if the whisk is tapped on the side of the bowl. It’s easy to over-whisk cream if you do it with an electric whisk or stand mixer so keep a close eye on it if you use a machine. It doesn’t take long to do with a balloon whisk and a few minutes whisking shouldn’t be too much work for most people. Once it’s the desired consistency, add six tablespoons of the lemon curd and mix well.

Use a spatula to smooth the cream mixture over the cooled meringue, trying to make an even layer and leaving a border of about 1 cm around the edge. Slather with the remaining lemon curd and then scatter with the raspberries. Now for the roll!

Before the big roll! Lemon Curd and Raspberry Roulade

Before the big roll! Lemon Curd and Raspberry Roulade

With the shortest end of the meringue facing you, roll it away, folding over and using the greaseproof paper to try and keep the roll compact. Once it’s fully rolled, place on a serving plate with the fold underneath. Chill in the fridge for a couple of hours before serving as this will help it firm up before you slice into it. It looks beautiful when cut, with swirls of snowy white interspersed with sunny yellow curd and ruby red raspberries. Luscious!

If you love a roulade, take a look at another recipe here, or if lemon meringue pushes all the right buttons how about some blondies or cupcakes?

Chocolate Clementine Cake

Chocolate Clementine Cake

Chocolate Clementine Cake; it’s practically health food!

I can’t take all the credit for this cake as it’s adapted from a Nigella Lawson recipe for clementine cake. I made this version for my cousin’s birthday; she’s a nutritionist and the fact this cake is wheat-free, gluten-free, dairy-free and free from added fat means you could almost convince yourself it’s healthy! As it’s made with ground almonds it stays wonderfully moist, and with the addition of cocoa it’s almost truffle-like – serve with a little cream and you’ve got yourself an excellent dessert.

Chocolate Clementine Cake

Ingredients:

375g clementines (probably 4-6 clementines depending on size)
230g ground almonds
240g caster sugar
40g cocoa, sifted
6 eggs
1 tsp baking powder

Firstly, don’t worry if your clementines are a little more or less than 375g, just don’t go cutting a bit off to make the right weight, they should be whole for the first stage. Boil the clementines for 2 hours, topping up the water as necessary to make sure they don’t boil dry. After the two hours are up, remove from the pan and allow to cool before cutting in half to remove any pips and any stalk.

Heat the oven to 190C and grease and line an 8″/21cm springform tin. If you have a food processor, chuck in all the clementines (skin  and everything) and whizz them up into a fairly smooth pulp. If you don’t have a food processor then blend or very finely chop and the fruit, trying not to lose any of the liquid, then tip it all into a large bowl. Add the rest of ingredients to the food processor or bowl and mix well. Pour the batter into the prepared cake tin and bake for about an hour, covering the top with foil after about 40 minutes to avoid burning. The top will crack, don’t worry. The cake is done when it springs back when pressed and a skewer comes out clean. Remove from the oven and allow to cool completely whilst still in its tin on a wire rack.

Lemon and Lime Tray Bake

Lemon and Lime Tray Bake

Lemon and Lime Tray Bake, fragrant with the zest of citrus

This week was the final of Great British Bake Off. I bloody love that programme (not exactly alone in that, eh?) and often watch with another addicted friend. We watched this last episode together so I baked us something (it’s safer that way!) to keep us satisfied whilst watching all the spectacular goodies on-screen. I had been undecided as to what I should bake, but in the end, time constraints and an abundance of citrus fruit in my kitchen lead me to knock up a nifty little all-in-one tray bake – with the added bonus of getting to use my Kenwood Chef which is my favourite new toy!

Lemon and Lime Tray Bake

For the cake:

  • 250g butter
  • 250g caster sugar
  • 4 eggs
  • 250g self raising flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • zest 2 lemons
  • zest 2 limes and juice of one
  • 2 tbsp whole milk

Heat the oven to 180C and line a tin (approx 25x20cm) with foil. If using a food processor or stand mixer, put all the ingredients in the bowl and mix, starting off slowly and increasing speed until well mixed. If making with an electric hand whisk or by hand, cream the butter and sugar, then beat in 2 of the eggs followed by half the dry ingredients, then the remaining eggs and dry ingredients, finishing with the zests, juice and milk. Pour the mixture into the prepared tin and bake for about 30-40 minutes until golden brown and firm to the touch, springing back when lightly pressed with your fingertip. Remove from the oven and leave to cool before icing.

For the icing:

  • 100g icing sugar, sifted
  • juice of half a lime

Mix together and then drizzle artfully (or not) over the cooled cake. Cut cake into portions. Eat.

Lemon & Lime Tray Bake

Artistic decoration optional!

Apple Pie with Orange Pastry

Apple Pie with Orange Pastry

Packed with fruity flavour, inside and out – Apple Pie with Orange Pastry

As I write this, there are 100 days until Christmas. That’s still a way off, but the weather has certainly become more autumnal and so has my baking. Following a visit to Middle Farm last week, where I stocked up on cheese, pear cider and apples, I decided to make an apple pie to take to family lunch at the weekend. I had some oranges that were looking a little sad so I used them to add more flavour to the pastry and I added some spices to my apples. The result was a tasty pie that put everyone in mind of Christmas flavours – this could be a great alternative for anyone who doesn’t like Christmas pudding.

This recipe will make one large pie, enough to feed 8-10 people. If your pie dish isn’t that big you won’t need so many apples. You can always freeze any left-over pastry to use another time (maybe to make some mince pies).

Apple Pie with Orange Pastry or Christmas Apple Pie

For the pastry:

  • 460g plain flour
  • 220g cold butter, cubed
  • 100g icing sugar, sifted
  • finely grated zest of 2 large or 3 average oranges
  • 4 tbsp orange juice
  • 4 egg yolks

In a large bowl, rub together the flour and butter with your finger tips until you have a breadcrumb texture. Try to do this as quickly and lightly as possible; or if you have a food processor you can pulse the ingredients until you achieve the same result. Into the bowl add the sugar and orange zest, then use a blunt ended knife (butter or dinner knife) to mix everything together by making cutting motions across the bowl and turning the bowl as you go. Lightly beat together the yolks and orange juice and add most, but not all, to the dry ingredients – you may not need all the liquid to bring the dough together, but add more if necessary. Continue to mix the liquid in with the same cutting motions of the blunt knife. If you need to, in the final stages bring the dough together and make sure it’s evenly mixed with a light knead with your hands. Form the dough into a ball and flatten a little into a thick disc (it will make it easier to roll out later), then wrap in clingfilm and chill in the fridge for at least half an hour.

Once chilled, cut off about a third of the pastry to use as the pastry lid; wrap it back up in clingfilm and refrigerate until needed. With the remaining two thirds, roll out on a lightly floured surface until big enough to comfortably line your pie dish with a little overhang. Your pastry should be about the thickness of a pound coin. If you find it breaks or you get gaps, just patch it up with any pieces of pastry that overhang the edge of your pie dish. Cover and chill in the fridge again for at least half an hour.

For the apple filling:

  • About a kilo of apples, peeled, cored and cut into slices (I used a mix of Bramleys and some eating apples from my cousin’s garden, but use whatever kind you like)
  • 60g sugar (I used a mix of dark brown and caster sugar, but any will do)
  • 40g cornflour
  • half tsp cinnamon
  • half tsp mixed spice
  • 10g ground almonds
  • 1 egg and a little caster sugar to glaze the pie

Before you begin prepping your apples, heat your oven to 190C and put a baking tray in the oven. You’ll put your pie dish on the hot tray so the base of the pie heats quickly.

Put the slices of apple in a big bowl and sprinkle over the sugar, cornflour and spices. Mix with your hands until all the apple slices are coated.

Take the pastry lined pie dish out of the fridge. Sprinkle the ground almonds all over the base of the pie – this will help to soak up any juice and prevent the dreaded ‘soggy bottom’! Rather than just tipping your apples in to the pie, try and place the slices in neatly; you’ll end up with a more densely packed pie. The apple layer should come to just below the rim of the dish at the edges, but can be higher in the centre in order to give a nice domed pie. You may find you have sugary, spicy liquid left in the bowl but just discard rather than adding it to the pie – you have all the flavour you need in there already.

Roll out your remaining piece of pastry on a floured surface until it’s big enough to cover the pie (again, it should be about the thickness of a pound coin); it can be helpful to use the rolling pin to pick the pastry up to transfer to the pie. Use a fork or your fingers to seal/crimp the edges of the pastry together. Trim any excess pastry – you can make decorations out of any little pieces, maybe some apple or leaf shapes. Beat the egg and brush the top of the pie, then sprinkle over a little caster sugar. Bake in the oven for 40-50 minutes. Check after about 25 minutes and if your pastry is nicely golden brown, cover it with a little tin foil to prevent the edges browning too much.

This would be delicious hot, cold or warm, served with cream, custard or ice cream.

Apple Pie with Orange Pastry or Christmas Apple Pie

A great seasonal dessert that would be a great alternative to Christmas pudding

With the egg whites left over from this recipe, freeze them in a sealed freezer bag (write on the bag so you know what it is) and use them another time to make a meringue based dessert. Click here for some ideas.

Chocolate Orange Baked Cheesecake

Chocolate Orange Baked Cheesecake

Rich, creamy and delicious Chocolate Orange Baked Cheesecake

Whilst there are lots of things that I like to make regularly, I love to try out new recipes as often as possible. This was my first attempt at a baked cheesecake, adapted from Jo Wheatley’s (Great British Bake Off winner from series 2) recipe in her book A Passion For Baking. I’ve made a few things from this book and they’re all pretty fool proof so I felt confident enough to stray from the fairly plain (but lovely, I’m sure) flavours in Jo’s recipe and add the classic pairing of chocolate and orange. The result is a creamy and decadent dessert that would be excellent for a dinner party. Go carefully with your portions – it’s very rich.

Chocolate Orange Baked Cheesecake

For the base:

  • 25g dark chocolate
  • 70g butter, melted
  • 12 chocolate digestive biscuits (I’m sure plain would work just as well)

If you have a food processor, whizz up the chocolate, then add the biscuits and pulse until you have a fine breadcrumb texture. If you don’t have a food processor, chop or grate the chocolate as finely as possible, then put the biscuits in a large (clean) sandwich bag and bash with a rolling pin or heavy object until crumbled and no large lumps are left. Put the chocolate/biscuit rubble in a bowl and add the melted butter and mix together. Tip the mixture into a 9″ springform cake tin and press down with a spatula or back of a spoon to cover the base, trying to make it as even as possible. Chill in the fridge until the topping is ready.

For the topping:

  • 600g full fat cream cheese
  • 2 tbsp plain flour
  • 175g caster sugar
  • 2 tsp vanilla extract
  • 2 large eggs + 1 large egg yolk
  • 300ml sour cream
  • 1 tbsp orange liqueur (optional)
  • finely grated rind two oranges
  • 100g milk chocolate

Heat the oven to 180C. In a large bowl beat the cream cheese until smooth. Add the flour, sugar, vanilla, eggs and yolk, half the sour cream and the liqueur (if using) and beat again. Add the orange zest and stir in to the mixture until evenly distributed. Remove the biscuit base from the fridge and pour on the topping, smoothing it out with a spatula. Place on a baking tray and bake for 30 minutes.

Carefully remove from the oven after 30 minutes (it will be barely set at this stage) and set to one side whilst you prepare the chocolate topping, but leave the oven on.

Melt the chocolate in a bowl over barely simmering water. Once smooth and melted, add the remaining sour cream and stir together until well mixed. Gently pour this chocolate mix over the top of the cheesecake, smoothing it out so it covers everything as evenly as possible. Return to the oven and bake for another 10 minutes. Remove from the oven and allow to cool, transferring to the fridge to chill for a few hours or overnight. Remove from the springform tin just before serving.

Baked Cheesecaked with Chocolate and Orange

Chocolate Orange Baked Cheesecake – a delightfully decadent dessert

Cold Oven Lemon Drizzle Cake

Cold Oven Lemon Drizzle Cake

Sticky, sharp and sweet Cold Oven Lemon Drizzle Cake

There’s been a bit of a gap in posting any recipes here, mostly because I’ve either been baking other people’s recipes, or because I’m experimenting with new recipes and they’re not quite ready yet. To make sure you got your regular dose of Lip Smackin’ Treats I thought I’d post one of my tried and tested recipes that I call Cold Oven Lemon Drizzle Cake. Most recipes require you to heat the oven first but, unusually, this recipe calls for you to turn the heat on only once the cake mixture goes in to the oven, hence the name. If you have a food processor, you can make this as an all-in-one cake, but it’s still incredibly easy to make without any fancy gadgets, as long as your butter is good and soft.

Cold Oven Lemon Drizzle Cake

Ingredients:

  • 115g butter, softened
  • 140g caster sugar
  • 2 large eggs
  • 170g self raising flour
  • 4 tbsp milk
  • 2 lemons
  • 85g icing sugar

DON’T turn on your oven! Grease and line a loaf tin with greaseproof paper. In a large bowl, cream together the butter and caster sugar until light and fluffy. Add the eggs and mix well, then tip in the flour and give another good mix. Add the milk and finely grated rind of both lemons and give a good stir until well combined. Pour the batter into the prepared loaf tin, put it in the oven and turn on the heat to 175C. Cook for 50-60 minutes (make the syrup as per the instructions given below at about 45 minutes into the cooking time – that way it will still be warm when the cake is ready). The cake is done when risen, golden and firm to the touch – a skewer inserted will come out clean.

To make the syrup, juice the lemons (making sure you dispose of any pips) and place the juice in a small saucepan with the icing sugar. Bring to the boil and turn off the heat.

When your cake is done, take it out of the oven and put it, still in its tin, on a board or cooling rack. Prick the cake all over with a skewer (if you haven’t got a skewer or cake tester use a fork) and pour over the syrup over the still warm cake, making sure you get it over the whole surface. You may find it pools in the corners so you can use a teaspoon to guide it over the rest of the cake. Leave to cool completely in the tin before turning out and removing the greaseproof paper. Cut into slices and serve.

Lemon Meringue Blondies

Lemon Meringue Blondies

Lemon Meringue Blondies

I know, I know; I’ve been using lemon in my bakes a lot recently. But it’s so gloriously hot and they lend such sunshine bright flavour that I just can’t help myself. So here’s my latest lemony lip-smacker – a spongy, gooey, chewy delight that isn’t too heavy in this heat.

Lemon Meringue Blondies

Ingredients:

  • 200g butter (plus a little for greasing)
  • 200g white chocolate
  • 3 eggs
  • 150g soft brown sugar
  • 150g caster sugar
  • 200g plain flour
  • 1 tsp vanilla extract
  • 2 lemons
  • 40g ready made meringue (I used shop bought mini meringues)
  • 3 tbsp lemon curd

Heat the oven to 170C and butter and line a tin (approx 25x22cm) with greaseproof paper. Gently melt the butter in medium saucepan (you don’t want it to brown, just to become liquid). Turn off the heat and add 100g of the white chocolate and stir until melted.

In a large bowl whisk together the sugars and eggs until light and fluffy. Add the flour and the melted butter/chocolate and fold in until well combined. Add the vanilla and finely grated zest and juice of the lemons and stir through. Chop the remaining 100g white chocolate into chunks, crumble the meringue and scatter both over the batter, giving a final stir before tipping the whole mixture into the prepared tin. Dollop the lemon curd on top in a few places then ripple through the uncooked blondie with a skewer or the end of a teaspoon.

I baked this for 50 minutes, but I covered it with foil after half an hour to stop it from browning too far. The top should crack, like a brownie does, and it should feel firm but with a little give as it should be very moist inside – a skewer inserted should come out mostly clean with just a little goo. Remove from the oven and leave to cool, uncovered, before cutting into portions to serve.