![]() I've got a lot on my plate at the moment, both with work and home life, and to try and relax and breathe out, baking is the filling in my work/home sandwich. On Saturday, I made a cake to take to my cousins house on Sunday. The recipe is adapted from an old one I scribbled down years ago in my favourite recipes book, and I've forgotten where it came from originally. Last time I made it, I didn't have enough ground almonds, so substituted some flour, and we all agreed it was delicious, so it has no become another recipe in its own right. As the cake was for Sunday, I wanted to bake something for now, and it was a case of flicking through recipe books to work out what I had the ingredients for. I came across a recipe for 'Friands' which, as far as I can tell are light and fluffy versions of muffins. Of course, I had to adapt the recipe, ahem, to accommodate the actual amounts of ingredients I had, so in the process I invented another new recipe. My version also has chocolate chips in. The friands use a whopping seven egg whites, so I set about creating a citrus curd recipe that would use seven egg yolks. I wanted it to be just lemon curd, but only had two lemons left after the lemon cake, so it had to be a mix of oranges and lemons. Here are the recipes. I hope you enjoy them! Libby's Luscious Lemon Cake 200g ground almonds 100g plain flour 4 medium eggs, separated 250g caster sugar grated zest of one unwaxed lemon and juice of half of lemon 1 tsp ground cinnamon Lemon Syrup Zest and juice of 1 unwaxed lemon 25g caster sugar
Libby's Luscious Lemon CakeChocolate Chip Friands
Chocolate Chip FriandsCitrus Curd![]() Ingredients Finely grated zest and juice of two large lemons and 1 orange 250g caster sugar 125g butter, cut into small cubes 7 egg yolks, lightly beaten Large clean jar
Citrus CurdThe results of an afternoon of baking
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November 2016
AuthorI'm crazy about yarn, Scotland, food, my husband and my three girls, and I live in a perpetual state of organised chaos. Some just call it creativity. Categories
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