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 Beef Wellington with Goats cheese, Garlic and Chervil mash and Beer gravy – Popular Gourmet Recipes

 

 

 

Add a twist to the classic beef Wellington by serving it with an indulgent mashed potato dish.

 

The recipe requires 1-2 hours preparation time, 1-2 hours cooking time, and serves 6.

 

 

 

Ingredients:

 

 

For the onion, beer and mustard gravy

 

  • 50g unsalted butter
  • ½ tbsp brown sugar
  • 4 onions, peeled, finely chopped
  • 1 tsp mustard powder
  • 250ml beef stock
  • 250ml strong beer or stout
  • salt and freshly ground black pepper, to taste

 

For the pancakes

 

  • 120g plain flour
  • salt and freshly ground black pepper
  • 1 large free-range egg, beaten
  • 300ml goats milk
  • 1 tbsp melted butter
  • 2 tsp chopped fresh parsley
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh chervil
  • 2-3 tbsp olive oil

 

For the mushroom duxelles

 

  • 100g unsalted butter
  • 3 shallots, peeled, finely chopped
  • 500g mushrooms, finely chopped
  • 15g dried porcini mushrooms, soaked in hot water to soften
  • 1 tbsp double cream
  • 1 free-range egg white
  • 1 tbsp chopped fresh parsley

 

For the beef Wellington

 

  • 1kg beef fillet, centre cut (preferably Welsh Black beef)
  • salt and freshly ground black pepper
  • 1 tbsp vegetable oil
  • 1 packet ready-made puff pastry
  • 1 free-range egg, beaten

 

For the goats cheese, garlic and chervil mash

 

  • 2 tbsp melted butter
  • 2 garlic cloves, peeled, lightly crushed
  • 1kg floury potatoes, such as Maris Piper or King Edward, peeled, chopped
  • salt and freshly ground white pepper.
  • 2 tbsp double cream
  • 100g goats cheese, cut into small cubes
  • 1 tbsp chopped fresh chervil

 

For the broad beans, lettuce and shallots

 

  • 50g butter
  • 2 shallots, peeled, finely chopped
  • 500g broad beans, out of their pods, inner membranes removed, blanched
  • 150ml chicken stock
  • 4 heads Baby Gem lettuce, shredded

 

 

 

Directions:

 

  • For the onion, beer and mustard gravy, melt the butter in a pan until foaming, then stir in the sugar. Add the finely chopped onions and cook over a low heat for 20-30 minutes, or until golden-brown and caramelized.

 

  • Stir in the mustard powder and pour in the stock and beer and simmer for 15-20 minutes, or until the liquid has reduced in volume by half. Season, to taste, with salt and freshly ground black pepper and keep warm.

 

  • For the pancakes, season the flour with salt and freshly ground black pepper and mix with the beaten egg until well combined. Gradually add the goats milk, whisking continuously, until the mixture comes together as a smooth batter with the consistency of double cream. Add the melted butter and beat until smooth. Stir in the chopped herbs and set aside to stand for 20 minutes.

 

  • Heat the olive oil in a non-stick pan and add a few tablespoons of the pancake batter, spreading it out into a circle. Cook for 1-2 minutes, or until golden-brown underneath, then carefully flip over and cook for a further 1-2 minutes, or until golden-brown all over and cooked through. Repeat with the remaining pancake mixture to make 2-3 pancakes, adding more oil to the pan as needed.

 

  • Cut the pancakes into squares, lay them flat on an oven tray lined with greaseproof paper and set aside.

 

  • For the duxelles, melt the butter in a frying pan until foaming, then add the shallots and fry for 3-4 minutes, or until softened. Add the mushrooms and cook with the lid on for 4-5 minutes, or until tender.

 

  • Drain the soaked porcini mushrooms and finely chop, then add to the pan with the mushrooms. Stir in the cream and cook with the lid off for 4-5 minutes, or until most of the liquid has evaporated and the mixture is thick and creamy.

 

  • Set aside to cool. Once cooled, stir in the parsley and the egg white. Transfer the mixture to a food processor and blend until the mixture forms a coarse paste.

 

  • Spread the mushroom duxelles in an even layer over the pancakes, then cover the tray with cling film and chill in the fridge until the duxelles have set.

 

  • For the beef Wellington, preheat the oven to 180C/350F/Gas 4.

 

  • Season the beef with salt and freshly ground black pepper. Heat a frying pan until very hot, then add the vegetable oil. Sear the beef all over for 2-3 minutes, turning occasionally, until the beef is golden-brown all over. Set aside to cool.

 

  • Roll out the pastry to a 20cm x 30cm/8in x 10in rectangle and place the duxelles-lined pancakes over the pastry. Lay the seared beef fillet in the middle, then draw the pastry and pancakes over the beef, wrapping it completely. Seal the ends of the pastry with some of the beaten egg.

 

  • Cut a few holes into the top of the pastry to allow steam to escape. Brush the pastry all over with the remaining beaten egg, then place the beef Wellington on a baking tray. Bake the Wellington in the oven for 25-30 minutes (for rare beef), or until the pastry is golden-brown and crisp. Keep warm.

 

  • For the goats’ cheese, garlic and chervil mash, melt the butter in a pan and add the lightly crushed garlic. Remove from the heat and allow to infuse for 30 minutes.

 

  • Cook the potatoes in a pan of boiling salted water for 10-12 minutes, or until tender, then drain the potatoes and return to the pan. Place back over the heat to drive off any excess moisture, then mash with a potato masher until smooth.

 

  • Beat in the cream, goats cheese and garlic-infused butter, then fold in the chopped chervil. Season, to taste, with salt and freshly ground black pepper.

 

  • For the broad beans, lettuce and shallots, melt the butter in a pan and fry the shallots for 3-4 minutes, or until softened.

 

  • Add the blanched broad beans and chicken stock to the pan and bring to a simmer. Stir the shredded Baby Gem lettuce into the pan and cook for 1-2 minutes, or until tender.

 

  • To serve, thickly slice the beef Wellington and divide among serving plates. Spoon the goats cheese, garlic and chervil mash alongside, followed by the broad beans, lettuce and shallots. Drizzle over the onion, beer and mustard gravy and serve immediately.

 

 

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