Recipe: Lemon Curd and Raspberry Cream Naked Cake

Although Autumn has crept upon us, this week has been beautifully sunny. To celebrate the season's last salute to Summer, I set about baking this little naked cake. To me, nothing screams 'Summer!' more than raspberries and cream and, well, I just have a weakness for lemon curd! Put the two with cake and I must surely be onto a winner?

To recreate this little beauty, you will need the following...

For the lemon curd:
The grated rind and juice of one and a half lemons
50g butter
65g sugar
2 eggs

For the raspberry cream:
150ml double cream
5 or 6 raspberries
2tbsp icing sugar

For the Sponge:
100g butter
100g sugar
100g self raising flour
2 eggs
juice of one and a half lemons
1tsp baking powder

I always start by making the lemon curd. This is very simple. All you have to do is whisk up your two eggs in a bowl with your lemon juice and rind. Then pour this over your butter (cut into little bits) and and sugar which should be in a heat proof bowl. Place your bowl over a pan of simmering water and stir together the mixture until the butter melts. Continue to stir until the mixture starts to thicken which should take around 7mins. Once it has thickened, take it off the heat and let it cool- it should thicken more as it gets cooler. Once it is cold, you will have a tangy lemon curd, ready to be used on your cake. (And don't worry! You should have a plenty extra left over as well!)

Next, the cake. This is a super easy no fuss 'all in' recipe which my family has championed since before I could reach the mixer. Preheat the oven at 180 degrees and then simply bung all your cake ingredients into a bowl and whisk. Once you have a fluffy mixture, separate it out into two well greased cake tins- the ones I used were fairly small and shallow, with a roughly 6inch diameter. Then, pop your tins into the oven and let them cook for about 25-30mins, until golden brown. As soon as they're done, upturn your cakes onto a wire rack and leave them to fully cool.
N.B. you could also use one deeper cake tin and cut this in half once it's cool, although personally I never manage to cut it straight! If you do this, you will also need to adjust the cooking time appropriately. 

While the cakes are cooking and cooling, take the time to create your cream filling. Simply pour your double cream into a mixing bowl, add two tablespoons of icing sugar and your raspberries. Then, beat hard until the cream thickens to make stiff peeks. This can really take some work if you're doing it by hand but the end cake is definitely worth it!

Once you have your cakes, your cream and your curd, it's just a simple matter of assembling your cake! Take one cake and smear one face with lemon curd and do the same to the other cake, just with the cream. Sandwich together and vôlá, you are done! I used a sieve to dust mine with a little extra icing sugar and stuck on some raspberries and blueberries with some icing paste (icing sugar and a couple of drops of water, mixed to a thick paste) to make it a bit prettier.

I have to say, personally I think this cake is one of the most elegant and tasty things to come out of my kitchen. One mouthful and you can practically taste the summer sun! What do you guys think?

Gourmet Gadgetry: Cupcake and Muffin Maker

The other day, Marcus surprised me by sending me a little present to congratulate me on obtaining a place on a graduate scheme I'd applied to (yay!). I excitedly opened the rather large box to reveal a cupcake maker by Gourmet Gadgetry! 

So, if you're wondering how exactly a cupcake maker works, it's essentially a toasty maker, just for cupcakes. It supposedly creates perfectly formed little cupcakes in a fraction of the time they normally take to bake. I couldn't wait to try it out and so cracked on with some baking!

I baked some very simple lemon cakes. Here's what you'll need if you fancy doing the same:

For the cakes:

100g Butter

120g Self rising flour

120g Caster sugar

2 Eggs

1 tsp Vanilla essence

1 tsp Baking powder

Juice of half a lemon

For the icing:

100g Butter

200g Icing sugar

A few drops of food colouring

Just blend the mixture all together until it's of a smooth consistency. Then, pop your mixture into either your cupcake cases and into the oven (I tend to cook mine at 180C for about 15-20mins) or into your cupcake maker, wait for them to go golden brown and then remove and leave to cool.

While you're waiting for them to cook, you can whip up some icing. Pop your butter into a bowl and whisk until it's smooth. Then gradually start adding your icing sugar and your drops of food colouring. I normally taste it as I go along to see when it's sweet enough. You can then just smear your icing onto your cool cakes or ice them with a piping bag like I did!

I found that the cupcake maker did make the entire process much quicker. The moment I put the batter into each little well, I could see it starting to cook. Once the lid was on, I only had to wait about seven minutes before they were done. Not only that, each cake slid easily out of their well and each was golden brown and identically shaped. Decorating them was very easy as no cake had been able to 'rupture' or had risen oddly. 

I'd definitely recommend Gourmet Gadgetry's cup cake maker (especially to students fighting for oven space!) as it made baking just that bit quicker and easier. There was also no need to buy cupcake cases! I churned out around 28 cupcakes in the end since I just put in more batter once the first round were finished. Luckily, I have three hungry housemates who will be more than happy to eat them all!

The Perfect Syrupy Lemon Drizzle Cake Recipe

On days when rain is bucketing down so hard that you'd get drenched walking between your front door and your car, you may feel that the last thing you want to do is leave the house. On days like these I often feel restless, wandering around the house wondering what to do with myself. Then, one particularly wet day I discovered the perfect answer. Baking.

Baking can keep me occupied for hours. The process of deciding what to make, picking out your ingredients, combining them in just the right quantities and then watching them cook in the oven is incredibly therapeutic and perfect for a day when really, you can't do all that much.

Over the many rainy days we have in Britain, I've perfected one recipe: my (if I do say myself) amazing lemon drizzle cake. Today, I thought I'd share it with you.

You will need:
175g of sugar
175g of self raising flour
175g of butter
3 eggs
2 lemons
a teaspoon of baking powder

This recipe is very simple and rather quick to make. Start by preheating your oven to 170 degrees centigrade. Then grate a little of the lemon peel off one of the lemons. (I tend to use a 'lemon zester' as you get lovely thin ribbons of peel.) Be careful only to use the yellow peel- the white pith can be quite bitter. Next, squeeze the juice out of one and a half of the lemons. If you heat them for 30 seconds in the microwave first, you'll get more juice out. Bung your peel and your juice into a large mixing bowl.

After this, simply tip in the rest of your ingredients and mix until you have a smooth creamy mixture. Pour your mixture into your well greased baking tins so they fill about half of the tin. Personally, I tend to use four mini loaf tins, but you can use anything from one big tin to cupcake cases.

Bung them in the oven for around 25 mins. This time will change slightly depending on the size of your tins. (If your cake is larger, it will take slightly longer). To check if your cake is done, see if it is a golden brown on the outside and 'springy' to the touch. If you're not sure, you can poke it with a skewer- if it comes out the cake covered in raw mixture, give your cake a while longer.

Once you've removed your cakes from the oven, let the tin cool and then tip your cakes onto a wire rack to cool further.

If you wish to ice your cake, take the remaining half of the lemon from earlier and squeeze the juice into a small bowl. Mix this with either three tablespoons of icing sugar or 3 teaspoons of castor sugar. The type of sugar you use will change the type of icing- you will get a thicker icing with icing sugar, where as you'll get more of a syrup with the castor sugar. If you wish to make a syrupy icing, you should heat your bowl for around 30 seconds in the microwave to help the castor sugar dissolve into the lemon juice. When your cake is cool, drizzle with your chosen icing and leave the icing to set.

I decorated mine with a twist of lemon coated in lemon syrup. To do this, take a thin slice of lemon and make a small cut to its centre. Twist and drizzle with your chosen icing. 

There you have it, the perfect cake to wash away rainy day blues!