Showing posts with label lemon cake. Show all posts
Showing posts with label lemon cake. Show all posts

Friday, January 27, 2017

Lemon Cake with Passion Fruit Syrup

I should just stay away from that one display in my local market. You know, the one where they put all the exotic and unusual fruits and vegetables. You readers of MLK have already been introduced to several of them, but the pesky store just keeps adding more. This time it was passion fruit.

I can’t remember ever eating passion fruit. I certainly haven’t cooked with it. I have no idea what it tastes like—tart? sweet? tangy? I don’t know how to tell if it’s ripe or not. I don’t know what it should look like—smooth and shiny or wrinkled?

So why on earth am I using it here? Curiosity, pure and simple. Isn’t that what motivates both mystery writers and readers? The “what if . . .” Maybe passion fruit will rock my world. I won’t know until I try.

I don’t think you’re supposed to eat it on its own, so I needed something to pour it over somehow. I wanted something lemony-flavored. Couldn’t find any recipes online that sounded right, so I defaulted to one of my long-time friendly cookbooks, Bistro Cooking by Patricia Wells, and found a lemon cake recipe there that made its debut appearance here in MLK in 2015.

But of course I changed it up. I didn’t want two whole loaf cakes, I wanted small individual cakes, and I happen to have a lot of vintage small cake molds, which were about the right size, so I cut the recipe in half. And I cut back on the grated lemon rind a bit—I know, it gives a punchier flavor, but I wanted the passion fruit to stand out, not the lemon.

So here we go, plunging into the unknown world of passion (fruit)!


Passion Fruit Syrup

Okay, how do I get the passion fruit into my cake? I looked online, No two recipes seems to agree. What is the pulp? The gooey stuff with all those hard black seeds floating around in it? The much harder white stuff around the edges? Got me. So I took the simplest recipe and used whatever I could get out of the interior of my fruits. (Word of warning: the skin is really tough! I needed a serrated knife.)

Whole passion fruit

Sliced in half
Gunk scraped out (note black seeds)

Simmering syrup
Ingredients:

1 cup water
1 cup sugar
1/2 cup passion fruit pulp

Combine in a saucepan, bring to a boil, and boil until the sugar dissolves. Reduce to a simmer and cook until the mixture thickens. Strain! Chill in the refrigerator. (Note: another recipe I found said to puree in a blender with the seeds. I passed on that.)


Lemon Cake



Ingredients (full recipe--I used half):

2-1/4 cups unbleached all-purpose flour
1 tsp baking powder
5 large eggs
1-1/2 cups sugar
1/4 cup crème fraîche (or substitute heavy cream)
7 Tblsp (3-1/2 oz) unsalted butter, melted and cooled
1/2 cup fresh-squeezed lemon juice
1 tsp vanilla
Grated zest of 4 lemons


Instructions:

Preheat the oven to 350 degrees. Butter your baking molds.

Combine the flour and baking powder.

In the large bowl of a stand mixer, combine the eggs and sugar and mix until well blended.

With the mixer at low speed, slowly add (in the following order): the crème fraîche, the flour mixture, the melted butter, the lemon juice, the vanilla, and the lemon zest. Beat until very smooth.

Scoop into your molds. (Mine held about one-quarter cup each, and I used an ice cream scoop. Do not overfill, because the batter does puff up in baking.) My pan holds eight, and a half-recipe of the above fit nicely. You could just as easily use a muffin tin. 



Place them in the center of the oven and bake until golden and a toothpick comes out clean--about 20-25 minutes. (Keep an eye on them so they don’t get too brown.)



Remove the pans from the oven and cool in the pans on a rack.


The Big Finish

Place a small cake on a plate (slice a bit off the top, which will be the bottom, if it won’t sit flat).

Ladle some of the passion fruit syrup around the cake, kind of like a dunking pool (Heck, you can pour it all over the thing, once you decide you like the flavor.)



What did I think? The passion fruit definitely has a flavor of its own, and doesn’t taste like any other fruit I’ve tried. It’s a little tart, and definitely perfumey. I may experiment some more. (My husband expected it to taste like papaya, but once he’d tasted the syrup he said it didn’t.)


Cruel Winter (County Cork Mystery #5), coming March 14 (but who's counting?).

There are no papayas growing in Ireland, as far as I know. And it's winter and snowing in the town of Leap, where a band of people get snowbound for a night in Sullivan's Pub. And solve an old murder, in the best Irish tradition: talking.

Kirkus Reviews said some really nice things about the book this week:

Move over, Agatha Christie: a pub owner in County Cork fancies herself a young Miss Marple. . . Connolly's (A Turn for the Bad, 2016, etc.) heroine clearly has a gift for solving mysteries, and the interesting characters she presents warts and all make for a fine read in the classic style. 

Available for pre-order at Amazon and Barnes and Noble.

www.sheilaconnolly.com

















Wednesday, April 13, 2016

Gluten-free Lemon Bundt cake #recipe from @DarylWoodGerber + book #giveaway

From Daryl aka Avery

I'm having a release week giveaway below.  Read on!

I've had a very busy and exciting week. GIRL ON THE RUN came out on Saturday, and it has received some terrific reviews. 


“Readers will be shocked by this exciting, fast-paced thriller’s twists and turns." Kirkus Reviews

Then I had a virtual release party on Sunday night. What a bunch of fun. Lots of readers came to the party and asked me a ton of questions. My fingers were tired by the end of the hour!  I love communicating with readers. I learn so much. I get so much inspiration from their united energy.

I find the virtual parties are like book clubs. We chat, we laugh. We share what we like about a book or genre. 

The one thing we can't do - unless we do it virtually - is share treats. Oh, sure, I have virtual cocktails and sometimes virtual cookies or appetizers. 

But a real honest to goodness treat is hard to come by virtually!  LOL

However, if I were to go to a book club, the next treat I would bring is this cake (below). Peg shared a lemon cake recipe recently, and it looked so delicious that I had to make it gluten-free.  This works like a dream and is so easy. Even Jenna, in my Cookbook Nook Mysteries, could make it without messing up. 5 ingredients!  Now, Peg poked holes into her cake and drizzled sweet goodness into it. I wanted to make this a little less sweet, and guess what, it turned out terrific.

Plus, for some reason, the recipe made enough for 2 small loaf pans more. Not sure why?? But plenty for any book club. Or just a family. Or yourself.  

Enjoy!


Gluten-free Lemon Bundt Cake inspired by Peg Cochran

4 eggs
1 package gluten-free white or yellow cake mix (I used Betty Crocker)
¾ cup oil
1 package instant lemon pudding mix (make sure it's gluten-free)
¾ cup water

Preheat oven to 350 degrees.

Pour eggs, cake mix, oil, lemon pudding mix, and water in a large bowl. Mix well. 

Pour into a greased Bundt pan.




Bake at 350 degrees for approximately 45-50 minutes for the tube pan and 30 minutes for the other.

Let cake sit for 10 minutes in the pan.  Then run a knife around the edges and invert.  I dusted Bundt cake with powdered sugar.





TODAY, I'm offering a book giveaway of, yes, GIRL ON THE RUN in paper!!  It's out and I'm excited about it. Leave a comment about the last book club you attended and your email so I can contact you if you win. 


Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest

Plus check out my website.
 Are you part of the fan club?  There are fun puzzles, special pictures, tidbits, and giveaways. Do you get my newsletterSign up today so you don't miss out in the future. I won't inundate you with mail. I'll just share announcements when special things are happening, like the release of a new suspense, GIRL ON THE RUN!


www.darylwoodgerber.com

When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
For order: CLICK HERE.



GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, can be pre-ordered. 
Click here to pre-order.





FOR CHEDDAR OR WORSE, 
the 7th Cheese Shop Mystery.
Click to order.


Thursday, March 17, 2016

Killer Irish Lemon Pie #recipe @lucyburdette #giveaway

Tonka with admirers




LUCY BURDETTE: Usually Sheila carries us along on Irish holidays but this year St. Patrick’s Day falls to me. And goodness knows, I have plenty of Irish ancestors! And the celebration of the holiday in Key West is, well, vigorous!

So I tried out a new Irish recipe that I found on Pinterest, adapted from Irish Traditional Cooking by The Baker Upstairs. My lemon-crazy dinner guests loved this little pie cake. I thought it might have needed a dab more sugar, but they disagreed, so I took extra whipped cream:).

Irish Lemon Pudding/Pie/Cake
 
2 tablespoons butter
1/4 cup sugar
2 eggs, separated
1/2 cup flour
2 lemons
1 1/4 cups milk

For the whipped cream:

1 cup heavy or whipping cream
1 to 2 Tbsp confectioner’s sugar
1/2 teaspoon almond flavoring

Preheat oven to 350. Butter a 9 inch pie pan and set aside. Zest the two lemons, set that aside. Squeeze these lemons for their juice. (I didn’t measure, but they were 2 large lemons.) 


Separate the eggs and whip the whites in a clean bowl until stiff. (I did these first in my Kitchenaid mixer.) Set aside. Cream the butter and sugar well. Add the egg yolks one at a time, then add the flour and make sure all is mixed well.

 

Add the lemon zest and juice, followed by the milk, and mix again. 





Now fold the stiff egg whites into the cake mixture. Mine looked a little lumpy at the end, but I didn’t want to mix too hard.

Scrape this into the prepared pan.

 




While the lemon pudding-cake bakes (40 minutes, until lightly browned and set), whip the cream with the sugar and almond flavoring.

 




Serve the cake warm or room temperature with whipped cream and any fruit garnish you choose. And happy St. Patty’s day!

ps. We might have liked it even better cold the next day...

To celebrate, I have one copy of the forthcoming KILLER TAKEOUT to give away. To be entered, please share this post on Twitter or Facebook or Pinterest and then leave a comment here with your email.

Here's an easy tweet:

Tweet: Killer Irish Lemon Pudding-Cake #recipe #giveaway @LucyBurdette http://ctt.ec/0c1Ou+

You can order this wherever books are sold--it will be published on April 5!

Friday, April 24, 2015

Lemon Cake

by Sheila Connolly

Lots of lemons!
Once upon a time I lived in a small house in California, with a scenic view of a BART station—very convenient for commuting to San Francisco, which I did for several years. If you stood on the roof of the house, you could see the Golden Gate Bridge. There were really only five rooms plus bath, but they were nicely-sized, and the kitchen was surprisingly roomy. It had a wonderful vintage stove that our Siamese cat loved to doze on—the pilot light kept her warm.

It had a lemon tree in the back yard. Somehow I had never thought I would have a lemon tree. The tree smelled wonderful when it was blooming, which was most of the time, and produced a wealth of lemons. We got very good at making lemon meringue pies.

This is not that recipe. Somehow, though, lemon seems a hopeful flavor. Maybe spring will arrive one of these days. There’s still very little on anything in my yard, but I did see a bunny yesterday.

This recipe comes from Patricia Wells’ Bistro Cooking, from 1989. It’s a copy I bought at the United Nations in New York, when I was chaperoning one of my daughter’s class field trips. It has a definite French bias, but that’s fine with me. This cake is light and tart—a nice accompaniment to a cup of tea in the afternoon. If you like, you can add whipped cream.


Lemon Cake

2-1/4 cups unbleached all-purpose flour
1 tsp baking powder
5 large eggs
1-1/2 cups sugar
1/4 cup crème fraîche (or substitute heavy cream)
7 Tblsp (3-1/2 oz) unsalted butter, melted and cooled
1/2 cup fresh-squeezed lemon juice
1 tsp vanilla
Grated zest of 4 lemons

Juice and zest of four lemons

Preheat the oven to 350 degrees. Butter two 9-1/2" loaf pans (this is meant to be a slender cake, so you will need the two).

Combine the flour and baking powder.

In the large bowl of a stand mixer, combine the eggs and sugar and mix until well blended.



With the mixer at low speed, slowly add (in the following order): the crème fraîche, the flour mixture, the melted butter, the lemon juice, the vanilla, and the lemon zest. Beat until very smooth.

Divide the batter evenly between the two loaf pans. Place them in the center of the oven and bake until golden and a toothpick comes out cleanBabout 1 hour. (Keep an eye on them so they don’t get too brown.)



Remove the pans from the oven and cool in the pans on a rack.

Okay, it's a little bit brown around the edges,
but the inside is still nice and moist


Garnish with whipped cream or fresh fruit or both. The cake improves in flavor over a day or two. 


Time for tea!



In Privy to the Dead, President of the Pennsylvania Antiquarian Society Nell Pratt finds some unexpected things in the basement...

Coming June 2nd, 2015. Available now for preorder.

Saturday, March 30, 2013

Lemon Cake


 By Peg Cochran
We’ve never had a “traditional” Easter dessert the way we have at Christmas (Buche de Noel), and every year I seem to make something different.  I wanted a dessert that was light with a spring feel to it (desperately trying to channel spring here—for a moment it looked as if we would have a white Easter when we didn’t have a white Christmas!)  I remembered that my mother used to make a cake that involved pudding and a tube pan.  Some searching on-line brought up this recipe.  Her cake was pink so I’m guessing she used a berry flavored pudding.  I decided to go with lemon becomes it seems so fresh.
My mother never frosted her cake in any way (we weren’t big dessert eaters) but this recipe came with the suggestion of a lemon glaze so I decided to try that to dress it up a bit.

Right now my husband and daughter are trying to convince me that we need to cut a piece of this cake for this blog!  I'm trying to tell them we need to save it for Easter dinner.  Stay tuned--we shall see who wins!

Lemon Cake
4 eggs
1 package white or lemon cake mix
¾ cup oil
1 package instant lemon pudding mix
¾ cup water

Mix and beat well.  Bake in a greased and floured pan (I used a tube pan but you could use a 9x13 inch pan) at 350 degrees.  (Approximately 45 minutes for the tube pan and 30 minutes for the other.)
While the cake is still hot, poke holes in the top with an ice pick or large fork.  Pour glaze over cake (see below) and let it seep in.  Can be served as is or with whipped cream or ice cream.
Glaze
Combine:
2 cups powdered sugar
2 tablespoons butter, melted
1 tablespoon water
1/3 cup lemon juice



Pour your batter into a greased tube pan

Bake until nice and browned

Finished product complete with glaze!
  




Coming June 2013!