GeorgiaWe try to have Randy's family over for dinner every Sunday. And no matter what we have I always try to make some kind of dessert. Last week I made these little bits of yumminess. Several people commented that they actually liked these better than regular chocolate chips. I think I do too. Chocolate Chip Cheesecake Cookies Ingredients
Instructions
AmyHaving quite a few fresh raspberries to spare after Saturday Bites, I made raspberry tea. I still had a few remaining so I dug out one of my favorite cookbooks. Breakfast, Lunch Tea from the Rose Bakery in Paris. There's a lovely lemon cake recipe contained within. It's delightful as is. However there's several variations that makes this one of my go to recipes. You may see it pop up again as the change ups are seasonal fruits. There's a recipe for a glaze which I did not use because I love this straight out of the oven with a smackerel of butter.
Lemon Cake via Rose Bakery on Rue des Martyrs, Paris Serves 8 Generous cup unsalted butter, softened, plus extra for greasing 1 cup caster (superfine) sugar (I used 1/2 cup Splenda) 4 eggs 1 teaspoon natural vanilla extract Juice of 1 lemon Grated zest of 2 lemons 1 rounded teaspoon baking powder 1/2 teaspoon salt Scant 1/2 cup ground almonds Scant 2 cups plain (all-purpose) flour, sifted For the glaze (optional) Juice of 1 lemon About 1 1/4 cup icing (confectioners) sugar Preheat oven to 350°F. Butter 10-inch loaf tin and line its base with parchment paper. Beat the butter and caster sugar until the mixture is very light and creamy. Add the eggs, one at a time, beating well after each addition, and the vanilla extract. Add the lemon juice and zest. Mix together the baking powder, salt and ground almonds and carefully fold into the mixture with the flour. Pour the mixture into the prepared tin and bake for about 35 minutes or until a knife inserted in the centre (They're English) comes out clean and the top is light golden. Remove from the oven and cool the cake in the tin before taking it out. Make the glaze, if you wish. Combine the lemon juice with enough icing sugar to make a thick but pourable mixture. Pour it over the cake and let it drip down the sides. Variation: A number of handfuls of blueberries, raspberries or blackberries. Fold them gently into the cake mixture and keep some back for the top. Enjoy! Today is the husbands birthday so expect to see what kind of cake is his favorite. (G) And of course I always look forward to seeing what Amy whips up in her kitchen.. Georgia and Amy |
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