Lemon Cake served with roasted Rhubard – Popular Gourmet Dessert Recipe

 

 

Serve Lemon cake with some fancy sides for an impressive make-ahead dessert

 

The recipe requires less than 30 minutes Preparation time, more than 2 hours Cooking time, and Serves 6

 

 

Ingredients:

 

For the lemon cake

  • 75g/2½oz unsalted butter, plus extra for greasing
  • 3 medium free range eggs
  • 2 lemons, zest and juice only
  • 200g/7oz caster sugar
  • 75g/2½oz crème fraîche
  • 150g/5½oz plain flour
  • 1 tsp baking powder

 

For the glaze

  • 75g/2½oz icing sugar
  • 1 lemon, juice only

 

For the roasted rhubarb

  • 300g/10½oz rhubarb, cut in 2cm/¾in pieces
  • 1 tbsp caster sugar
  • 1 orange, juice only

 

For the lemon curd

  • 4 lemons, zest and juice
  • 110g/4oz butter
  • 175g/6oz caster sugar
  • 4 free-range eggs, beaten

 

For the goats’ cheese cream

  • 110g/4oz mild soft goats’ cheese
  • 50ml/2fl oz double cream
  • 2 tbsp icing sugar

 

To serve

  • 100g/3½oz candied almonds
  • 4 tbsp lemon balm leaves or baby basil leaves

 

 

Directions:

 

  • For the lemon cake, preheat the oven to 180C/170C Fan/Gas 3. Grease and line a 20cm/8in square cake tin.

 

  • Melt the butter and set aside to cool slightly. Put the eggs, lemon juice and sugar in a bowl. Using an electric whisk, beat until the sugar is dissolved. Whisk in the butter and crème fraiche. Sift the flour and baking powder over the top and gently fold in. Stir in the lemon zest and spoon into the prepared tin.

 

  • Bake for 45-60 minutes, or until golden-brown and risen – the cake will split along the top. Put the cake on a wire rack to cool for 10 minutes before removing from the tin. Place a tray or a piece of baking paper underneath the rack.

 

  • For the glaze, whisk the icing sugar and lemon juice together in a bowl then pour over the still warm cake. Remove the tray or paper from underneath the cake and pour any excess back over the cake. Allow to cool before serving.

 

  • For the roasted rhubarb, preheat the oven to 200C/180C Fan/Gas 6.

 

  • Arrange the rhubarb in a single layer in a roasting tin. Sprinkle over the sugar and drizzle over the orange juice. Roast for 8-12 minutes, or until just tender.

 

  • For the lemon curd, put a heatproof bowl over a pan a gently simmering water – do not let the bowl touch the water. Put the lemon zest, juice, butter and sugar in the bowl and whisk occasionally until the sugar is completely dissolved. Beat in the eggs and whisk until thickened and cooked through. Remove from the heat and allow to cool completely.

 

  • For the sugared almonds, preheat the oven to 130C/110C Fan/Gas 1 and line a baking tray with baking paper.

 

  • For the goat’s cheese cream, put all the ingredients in a bowl and mix well.

 

  • To serve, cut the cake into cubes or small slices and arrange on serving plates. Dress the plate with lemon curd, roasted rhubarb, goats’ cheese cream, sugared almonds and lemon balm or baby basil leaves.

 

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How to make Watercress Risotto with Goats Cheese, enjoy springtime – Popular and Easy Gourmet Recipes

 

Pin on Nom nom

 

 

Enjoy springtime treatment in a bowl with a vibrant watercress risotto with a goat cheese and hazelnut topping that complements the earthy flavors of the watercress

 

The recipe requires 15 minutes preparation time, 45 minutes cooking time, and serves .4

 

Ingredients:

 

  • 120g soft goats cheese
  • 70g parmesan or vegetarian alternative, finely grated
  • 200g watercress
  • 1 small bunch of basil
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 400g risotto rice
  • 150ml white wine
  • 4 litres hot vegetable or chicken stock
  • ½ lemon, zested
  • 50g hazelnuts, toasted and chopped

 

 

Directions:

 

 

  • Blitz most of the watercress in a food processor with the basil and 1 tbsp of the olive oil until you have a smooth purée. Set aside.

 

 

  • Heat the remaining oil and the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook on a low heat for 15 mins or until softened. Stir through the garlic and cook for 1 min. Add the rice and fry for 2 mins. Pour in the wine, simmer and reduce by half. Add half the stock and bring to a rapid simmer, stirring until the stock is absorbed. Once absorbed, add a ladleful of stock at a time and cook until the rice is al dente, stirring continuously for 20-25 mins, or until you have a loose risotto with a little bite – you may not need all the stock.

 

 

  • Stir the watercress and basil purée through the risotto with the parmesan and lemon zest. Loosen the risotto with a dash more stock or hot water and season to taste.

 

 

  • Top with the crumbled goats cheese, toasted hazelnuts, reserved watercress and a drizzle of olive oil.

 

 

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How To Make Goat Milk Biscuits; Real Easy Biscuits Recipe

 

 

 

Try these simple to make biscuits straight out of the oven. Goat Milk Biscuits are sure to be a crowd favorite.

 

The recipe requires 12-18 minutes baking time, and makes 13 biscuits.

 

 

Ingredients:

 

  • 2 ½ cups all purpose flour

 

  • 1 tablespoon baking powder

 

  • 2 teaspoon granulated sugar

 

  • ½ teaspoon salt

 

 

 

 

 

Directions:

 

  • Preheat oven to 425 degrees with a rack on the upper third of the oven. Line a baking sheet with parchment paper

 

  • In a large bowl combine flour, baking powder, sugar, and salt. Whisk together until well combined.

 

  • Cut the butter into small cubes. Add the butter to the bowl and mix it into the dry ingredients.

 

  • Pour the milk into the bowl and stir until the dough comes together.

 

  • Once it is well combined, turn the dough onto a lightly floured work surface. Knead the dough no more than 10 times.

 

  • Press into a ¾ inch thick rectangle. Using your biscuit cutter (approx. 2- 2 ½ inch width) press into the dough to cut out your biscuits. Gather the scraps and repeat process until the dough is gone

 

  • Place them on a prepared baking sheet. Bake for 13- 16 minutes until the tops are lightly golden brown.

 

  • Serve warm, and top with butter and local honey. Enjoy!!