The café gave me their recipe, but I have played fast and loose with it, and turned it into a tender sponge, to be topped with coconut-milk yogurt and – like a retro cheesecake topping – blueberry compôte. A perfect lemon syrup loaf cake - made to Nigella's recipe ❤️. 1 tsp baking powder Preheat the oven to 180 degrees Celsius , Next add in the eggs and lemon zest and mix thoroughly . could also be made in a round tin, but size of which, I'm not sure!! 1/2 cup plus 2 Tbsp good quality lemon curd (I made my own, using a recipe by Nigella-see Lemon Curd recipe). I use an oblong tin which measures 9" x 8", lined with baking parchment. She says, "This is one of my most relaxing go-to desserts. 1 1/2 cups plus 1 tsp granulated sugar 2020 To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml/2fl oz of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened. I made it and the family loved it i did tweak it as I added 2 zested lemons and the juice of 1/2 lemon to the cake mix and for the icing I put 1 1/2 of lemon juice with 1 lemon zested into big strips. Nigella's best vegan cake. I've always loved Lemon Meringue Pie, so I'll definately try this. While the berries cook, combine the cornstarch with the remaining cold water. Mix the egg yolks, 1/2 cup of the sugar, the butter, flour, cornstarch, baking powder, baking soda, and lemon zest with electric beaters or food processor. Copyright © 2020 Nigella Lawson, 4 ounces softened butter (make sure it's really soft), 1 large lemon (unwaxed, finely grated rind of). Store, covered in the refrigerator, for up to 5 days. You will be pleased to know I still make thus regularly, and it is one of the most requested cakes in my office, and is loved by all, including so-called lemon haters! Gemelli with anchovies, tomatoes and mascarpone. Nigella came up with this clever twist on the classic lemon meringue pie because, as she said, she just could not get her pie right! Lemon Drizzle Cake is a community recipe submitted by Welsh Girl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Bake for 30-40 minutes until golden & firm to the touch. Mix 1½ teaspoons of cold water with the cornflour in a small cup and stir the paste into the compôte. Loosen the blueberry compôte a little with a fork and gently spoon on top, leaving a gleaming white frame. I love the way the lemon syrup soaks right into the sponge. As is this. When I was in a café in Kansas City, I ate more mini lemon bundt cakes than a human being should be able to manage in one sitting. It may sink slightly as it cools. After making a couple of times, I used an extra egg and only 5 tablespoons of milk. The recipe came from Good Food Magazine in the spring of 2002 I think. So easy and delicious- with a tang! While it's still hot use a cake tester or skewer to poke little holes all the way down into the sponge for the syrup to sink into. Beat together the zest, juice, eggs, yolks, and sugar. Preheat the … Put the pan back over the heat and stir gently for about 30 seconds until bubbling and thickened. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Smooth one flat with a metal spatula, and with the back of a spoon, peak the other and sprinkle 1 tsp sugar over the peaks. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. 1/2 tsp baking soda All guides © 2020 their respective authors. Scuse my legs in this picture! Remove from the oven and let cool completely in the pan on a rack. King Arthur Baking Company, Inc. All rights reserved. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Recipe is very straightforward. 1st time cooked this, and will certainly cook again, very light, fluffy and tangy, and very moreish, even my husband who isn't keen on puddings had a slice or 2!!! Mix until smooth, then stir into the blueberry mixture. I'm so glad that this recipe continues to delight those who make it, it goes to show that it really is a keeper! I make it so often and it's always a jubilant success: extraordinarily light, sprightly with lemon and scented with coconut, with a lush and aerated crumb. If you take the time to do it right, it is beautiful, delicious, and impressive to serve to company. Tip all cake ingredients into large mixing bowl and beat for 2-3 minutes; mixture will drop easily off spoon. Makes the perfect sentimental gift. It will look like there's not enough, but patiently spread the batter and it will cover the bottoms of the pans. The coconut milk yogurt topping brings the slightest hint of cheesecake, along with the blueberry compote on top. I'm sorry that CMB had trouble with it, the baking powder quantity is one teaspoon, not a tablespoon, so perhaps that's what went wrong. To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl. Unmold the flat-topped cake onto a stand or plate, meringue side down. Pour the batter into the prepared pan and bake for 32 to 35 minutes, until the top is golden brown, the sides just begin to pull away from the pan, and a cake tester inserted in the center comes out clean. 1 stick plus 1 Tb very soft unsalted butter Spread the flat sponge surface of the first cake with the lemon curd and then spatula over the cream and top with the remaining cake, bronze-peaked meringue facing upward. Fold the mixture into your loaf tin and put in the oven to bake for 45 minutes. I added a bit more baking powder as I didn't have any self raising flour- worked a treat! When it's lovely as golden and risen bring it out of the oven and leave it for a few minutes to cool. Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in the cup of sugar. Whisk the heavy cream until thick but not stiff and set aside. hi is it possible to make ahead and freeze? Remove the pan from the heat. Nigella came up with this clever twist on the classic lemon meringue pie because, as she said, she just could not get her pie right! Preheat the oven to 180C/160C Fan/Gas 4. Don’t shake the tin of coconut milk, as it’s best to get as much of the thick creamy part as possible. Fortunately it is a really quick recipe. Unmold the flat-topped cake onto a stand or plate, meringue side down. It should end up looking something like this. Sponge is yum and it's just the right flavour of lemon. King Arthur Unbleached All-Purpose Flour - 3 lb. Oh, and did I say they were vegan? However, I found this layered lemon cake a little fussier than I would have liked. Adapted from Nigella Lawson – How To Be A Domestic Goddess Lemon-Syrup Loaf Cake 125g unsalted butter – softened 175g caster sugar ~ I used 160g 2 large eggs zest of 1 lemon ~ I used zest of 2 lemons 175g self raising flour pinch of salt 4 tablespoons milk 23x13x7cm loaf tin buttered and lined. Let cool. Built by Embark. For the compote: Put the blueberries, lemon juice, sugar (taste your berries and use the lesser amount of sugar if they're sweet), and 2 tablespoons of water in a small saucepan and bring to a simmer, stirring occasionally until the berries soften. Divide the whisked whites between the two pans, spreading the meringue on top of the cake batter. Incredibly easy and quick to make, as the cake is mixed all together in one go... and yes it does work!! Line and butter two 8" cake pans (lining with wax or parchment paper is very important to help you remove the baked cake from the pan). First you need to make the lovely moist lemon sponge. However, I found this layered lemon cake a little fussier than I would have liked. Remove from the heat; the compote will thicken further as it cools. Try it at least once! Pour over the warm lemony syrup, making sure that it seeps into the sponge evenly.... And viola!! Put the pans into the oven for 20-25 minutes. Cool in tin & cut into squares. Spoon mixture into tin and smooth with back of spoon. Lemon Drizzle Cake is a community recipe submitted by Welsh Girl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Add the wet ingredients to the dry and whisk to combine. 2/3 cup heavy cream Yum yum ! Mix the coconut-milk yoghurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the yoghurt and stir it in before spreading and swirling this soft mixture over the top of the cake.

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