Sunday, October 13, 2013

Lemon Cake

A beautiful and wonderful friend of mine kindly gave me her recipe to the most amazing lemon cake. 
It is truly delicious and very easy to make. I made it last night and it was a hit! Everyone loved it! 


1 cup flour
2 eggs
1/2 cup sugar
1 stick unsalted butter, softened
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon grated lemon zest (1 lemon)

For the syrup:
1/3 cup sugar
1/3 cup fresh lemon juice

For the glaze:
1/2 cup confectioners' sugar
4 tablespoons lemon juice

Preheat oven to 350 degrees.
Line a 8 by 4 loaf pan with parchment paper.

In a small bowl, mix all dry ingredients (flour, baking powder and salt)
In a bowl of electric mixer fitted with the paddle attachments, cream the butter with the sugar.
Add one egg at a time. Continue mixing.
Add vanilla extract and lemon zest. Continue to mix.
Slowly add the dry ingredients to the butter mixture. Continue to mix further.
Pour in the prepared pan.
Bake for about 25-30 minutes.
Remove from oven and let cool for few minutes on a rack.

For the syrup: In a small saucepan combine sugar and lemon juice.
Cook on medium heat for few minutes, until sugar dissolves completely.
Spoon the syrup over the cake. Let cake cool.

For the glaze: mix confectioners' sugar and lemon juice.
You may add 1 teaspoon cold water at a time, if too stiff.
Pour over completely cooled off cake.


Monday, September 30, 2013

Pommes Duchesse

This is the perfect recipe for potato lovers, called Pommes Duchesse. 
Very easy to make, so pretty and very delicious.  
It makes a wonderful side dish. 

Serves about 10

4 large potatoes, peeled
1 cup light cream
7 tablespoons unsalted butter - softened
2 eggs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon baking soda

Heat oven to 450 degrees
Line a baking sheet with parchment paper.
In a large pot, cook potatoes until tender - about 15 minutes.
Drain and mash potatoes with a potato masher until very smooth.
Add cream, butter, eggs, salt, pepper and baking soda and continue to stir until you have a silky, smooth mixture.
Transfer mixture to a large piping bag fitted with a large star tip.
Pipe 10 3-4 inch wide mounds of potato onto the baking sheet.
Lightly sprinkle nutmeg.
Bake for a 20 minutes or until golden brown.
Serve and enjoy.

Saturday, February 23, 2013

Rolled Rose Water Cream Cake

It's been a long time since my last post. 
I've been a little lazy lately .... Lazy about posting my recipes. 
I haven't stopped cooking and baking these past few months ... but for some reason, I haven't had the time to post any of them. 
I am happy to be back!

Here is a recipe of one of my favorite cakes. 
It's fairly easy to make and is so delicious! 
My daughter can't get enough of it!

Cake (adapted from "Baking by James Peterson"):
8 eggs, separated
Pinch of cream of tartar
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons butter, melted
1 1/2 cup flour

Preheat oven to 400 degrees.
Line a 13 by 17-inch sheet pan with parchment paper.
In a stand mixer beat the egg whites with cream of tartar on high speed for 2 minutes or until medium peaks form.
Add 1/3 of sugar and beat on high until stiff peaks form.
In a large bowl, whisk egg yolks with rest of sugar until lightly pale.
Fold the egg whites in the egg yolks mixture.
Place 1/4 of the mixture in a small bowl and fold in the melted butter.
Fold the butter mixture back into the egg mixture.
Fold in the flour in the mixture.
With an offset spatula, spread the batter evenly in the pan.
Bake for about 12 minutes - until top of cake is firm to the touch.
Remove the cake and while cake is warm roll the cake - this will give a shape to it.
Remove parchment paper and let cool completely.

Rose water sirop:  
1/2 cup water
1/2 cup cugar
2 tablespoons rose water.

Bring sugar, water and rose water to a boil.
Reduce heat to medium and let boil further more - 15 minutes.
Brush the cake with the sirop. 
This will make the cake soft.

Whipped cream:
2 cups heaving whipping cream
1 cup confectioner's sugar

In a stand mixer, beat on high speed heaving whipping cream with sugar until very stiff. 
Spread cream on the cake and roll the cake. 
Spread more cream over the cake.
Decorate with shaved chocolate of some strawberries. 

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