This recipe is my adaption of the Lemon Semolina Cake from The Complete Cookies, Muffins & Cakes Cookbook.
6 large eggs, separated
1 ½ cups caster sugar
1/3 cup[ lemon juice
1 lemon, juiced and finely grated lemon rind
1 cup semolina
½ cup ground almonds
2 tablespoons self-rising flour
Preheat oven to 170⁰C. Lightly grease a 24cm spring-form tin and line with baking paper. Using electric beaters, beat the yolks, sugar the rind and lemon juice in a mixing bowl for 8 minutes.
Beat the egg whites in a clean bowl with clean electric beaters until firm peaks form. Gently fold the whites with a metal spoon into the egg yolk mixture alternately with combined semolina ground almonds and flour. Take care not to over mix. Carefully pour the mixture into the prepared tin and smooth the surface. Bake for 35-40 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave to cake in the tin for 5 minutes then turn out onto a wire rack to cool completely. Pierce a few holes in the cake with a skewer.
Poor over a lemon syrup and serve with thick cream
Happy baking
Trina D
Showing posts with label Cake Recipe. Show all posts
Showing posts with label Cake Recipe. Show all posts
Sunday, October 4, 2009
Cake Recipe - Honey and Coconut cake
I've been asked by the girls to post the recipes of the cakes I make for CC&C. Here is my first one Honey and Coconut Cake from The Complete Cookies, Muffins & Cakes Cookbook.
125g unsalted butter, softened
⅔ cup raw sugar
2 large eggs, lightly beaten
1 teaspoon vanilla essence
¼ cup honey
1 ½ cup desiccated coconut
1 ¾ cups self raising flour
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ cup milk
Extra ground nutmeg to decorate
honey and cream cheese icing
125g cream cheese, softened
½ cup icing sugar
1 tablespoon honey
Preheat oven to 180⁰C. Lightly grease a 28x18x3cm cake tin. Line with lightly greased baking paper. Using electric beaters, beat the butter and sugar in a small mixing bowl until light and creamy. Add the eggs gradually, beating thoroughly after each addition. Add the vanilla essence and honey. Beat until well combined.
Transfer the mixture to a large mixing bowl and add the desiccated coconut. Using a metal spoon, fold in sifted flour and spices alternating with milk. Stir until just combined and the mixture is almost smooth. Spoon into the prepared pan and smooth surface.
Bake for 30-35 minutes or until the skewer comes out clean when inserted in the centre. Leave the cake in the tin for 10 minutes before turning out onto a wire rake to cool completely. Remove the baking paper from the cake. To make the icing, beat the softened cream cheese with electric beaters in a small mixing bowl until creamy. Add the sifted issuing sugar and honey, beating for 3 minutes, or until the mixture is smooth and fluffy. Spread the icing evenly over the cake using a flat-bladed knife. Sprinkle the extra nutmeg over the top. Cake can be stored for 4 days in an airtight container.
Happy baking
Trina D
125g unsalted butter, softened
⅔ cup raw sugar
2 large eggs, lightly beaten
1 teaspoon vanilla essence
¼ cup honey
1 ½ cup desiccated coconut
1 ¾ cups self raising flour
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ cup milk
Extra ground nutmeg to decorate
honey and cream cheese icing
125g cream cheese, softened
½ cup icing sugar
1 tablespoon honey
Preheat oven to 180⁰C. Lightly grease a 28x18x3cm cake tin. Line with lightly greased baking paper. Using electric beaters, beat the butter and sugar in a small mixing bowl until light and creamy. Add the eggs gradually, beating thoroughly after each addition. Add the vanilla essence and honey. Beat until well combined.
Transfer the mixture to a large mixing bowl and add the desiccated coconut. Using a metal spoon, fold in sifted flour and spices alternating with milk. Stir until just combined and the mixture is almost smooth. Spoon into the prepared pan and smooth surface.
Bake for 30-35 minutes or until the skewer comes out clean when inserted in the centre. Leave the cake in the tin for 10 minutes before turning out onto a wire rake to cool completely. Remove the baking paper from the cake. To make the icing, beat the softened cream cheese with electric beaters in a small mixing bowl until creamy. Add the sifted issuing sugar and honey, beating for 3 minutes, or until the mixture is smooth and fluffy. Spread the icing evenly over the cake using a flat-bladed knife. Sprinkle the extra nutmeg over the top. Cake can be stored for 4 days in an airtight container.
Happy baking
Trina D
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