Hello all and happy Monday!
Well the party was a great success, the birthday cake applauded and everyone had a wonderful time. I have to pay special homage to my cousin’s wonderful chocolate cheesecake, which was my personal favourite of the dessert table! Now that I’m back home, back to work (boo!) I thought I’d update the blog with two posts to complete this celebration cake bonanza.
Once the cakes from part 1 are ready to go, you need a filling. Now previous posts about the joys of lemon curd hint at my favoured cake filling, but I wanted something that was a little more exotic for a special occasion. Passion fruit always make me think of my grandparents. My granddad is South African, my grandparents lived there for a bit in the 1950s and the flavours of the southern hemisphere were always present in their house – or at least in their fruitbowl! So what better way to fill my grandma’s birthday cake.
Passion fruit curd adds an exotic zing of sweet and sharp and works well with the lemons in the cake and the sweetness of the icing. This recipe is adapted from the ever trusty and reliable bbc goodfood.
INGREDIENTS: 9 ripe passion fruit, 3 large eggs, 140g butter, 200-250g caster sugar, 2 1/2 tablespoons cornflour, a few squirts of lemon juice to taste.
TIP: The passion fruits must be ripe to get the right sweet/sour balance, so you might want to buy them about a week before you plan to use them. The wrinklier the better – a smooth skin is an under-done fruit!
- Cut the passion fruits in half and scrape all the seeds and pulp into a food processor. Pulse it a few times, which will separate the pulp from the pips. Then pour the mixture through a sieve into a saucepan set over a low heat. Use the back of a spoon to push as much of the pulp through the sieve as possible.
- PIPS OR NO PIPS? Now, at this point, most recipes I came across suggested reserving a few spoons of pips to put back in at the end. I’m not a fan of this personally, but you can do if you fancy. Pip look nice in a jar of homemade curd given as a present, but they are a tasteless and crunchy annoyance that is most likely going to get stuck in your teeth. As this curd was going into a cake (where you most certainly don’t want a crunch annoyance) I didn’t bother.
- Add the butter, cornflour, eggs and sugar to the pan and continue to stir over a low heat until everything is fully dissolved/melted.
- TIP: The reason I’ve given a range on the quantity of sugar is because it’s all about taste. If your fruits are still a bit too sharp you’ll need more sugar, if they are very sweet, you’ll need less. If you are unsure use about 225g and then use the lemon juice to adjust the taste.
- When everything is dissolved and you have a smooth mixture you need to keep on mixing. Don’t be tempted to turn up the heat to get it all thickening quicker. All you will make that way is scrambled egg. Keep mixing, remembering to scrape along the edges of the pan, and after up to 10 minutes (maybe more!) your mixture will thicken nicely.
- TIP: If you are making this curd to spread on toast, or stir into porridge, you might want a runnier consistency than I needed for filling a cake, so use 1/2 tablespoon less of cornflour.
- While it is thickening taste it. If you think it’s too sweet, use some lemon juice (a dribble at a time) to balance it out. If it’s too sharp use a little more sugar but make sure it dissolves. Don’t be tempted to squeeze in a whole lemon straight away – it’s a strong flavour which will take away the passion fruit taste.
- When its a good thick curdy consistency, take it off the heat. Unless you are going to use it immediately, when it has cooled decant into jars (remember to sterilise them!) and it will keep in the fridge for about 2 weeks.
And there you have it! An exotic but homely passion fruit curd all ready to be spread in a cake, or eat on toast, in yoghurt… the possibilities are endless!
I hadn’t planned to write any more blog posts this week. After all, there hasn’t been any baking and I haven’t had the opportunity to go mooching in any lovely local cakeries.Then the postman came, and I had to share the joy the came in the mail…..
…. Yes people, these little beauties are boxes of cakey goodness. Our lovely friends who got married on Friday sent us each a piece of wedding cake as we were unable to attend their wedding. This is of course quite an old tradition, but not something that I’ve seen done myself. I was really touched – each box has a little message on the reverse – and it was lovely to think that after their wedding, they made the time to sit down and write those messages before they went away. Really I feel we should have sent them cake – after all, it was us who couldn’t attend their wedding!
So what do you think peeps? Is this a tradition that should be revived? I often get asked, jokingly, if I could just send some of my cake half way across the world. Well, clearly its possible! I thought it would be a lovely idea to stash away for our big day. We have a few elderly relatives who we’re pretty sure won’t actually attend, but who would really appreciate this little gesture.
Oh, and in case you were interested, the cake was delicious…..
Well, maybe it doesn’t go with EVERYTHING, but it is immense, and should be eaten as often as possible. Yesterday I posted a recipe for lemon meringue shortbread which used lemon curd and I commented on how I’d made my own. Now there’s a lot of good lemon curd available in the shops, but its so easy to make, and tastes way better homemade, so I thought I’d share this recipe. Now I realise its not strictly baking, but it can be used in so many recipes, including baking, that I thought it earned a spot on the blog.
Lemon Curd: 2 level tablespoons of cornflour, 100g golden caster sugar (you can use the refined white stuff if you like – that will give it a yellower colour), finely grated zest of 2 lemons, juice of three lemons (or two if you prefer it sweeter and less lemony), juice from a small orange, 85g of butter, 3 egg yolks and one whole egg.
- Put the cornflour, caster sugar and zest into a saucepan with the lemon juice and heat gently. Add water to the orange juice to make it up to 200ml and then pour that in as well. Top Tip: pour the orange and lemon juice through a strainer to catch any bits or pips – you don’t want them messing with your lovely smooth lemon curd!
- Cook and stir over a medium heat until the mixture smooths and thickens.
- Take off the heat and beat in the butter, which you’ll need to cut into cubes.
- When cooled a little add the eggs and beat that in too. It will still be hot, but too hot and the eggs will scramble, which you really don’t want.
- Return the mixture to the heat and keep stirring. It’ll thicken up. Keep going until the mixture ‘dollops’ off the spoon. Then take off the heat and set aside to cool.
You could use the mixture now as a filling for a lemon tart of meringue pie, or you can store it for later. If you want to store it, it’ll need to go in the fridge. Sterilise some jars (it filled two small ones) and pop it in. When the jars are completely cool pop them in the fridge. Because of the fresh ingredients, the curd will only keep for about 1-2 weeks. Frankly, that’s long enough for it all to go in our house!
Here are some ideas of things to do with the lush new addition to your fridge:
- Have it for breakfast! It goes on toast or crumpets, but also lovely swirled into yoghurt with some fruit
- Put it in a cake! Makes a change from a strawberry jam Victoria sandwich, just spread in the middle of a sponge layer cake and then cover the cake with lemon butter icing.
- Have it with ice-cream! Made a great sauce.
- Give it away! Wrap a circle of brown paper around the lid and tie with a ribbon. Hand it to someone else who loves lemon curd.
- Stick a spoon in the jar when no one is looking! Ssssshhhhhh. I won’t tell if you don’t.
Love and Lemons,
Today I had the pleasure of visiting my lovely friend and her extra scrummy new baby girl. I wanted to take a present that was as sweet as her sweet baby, so yesterday I had a lovely afternoon concocting in the kitchen. I turned up the radio and made a LOT of mess.
These little treats are based on Mr. Bandit’s love of lemon meringue pie. I wanted to find a small and pretty way of getting that taste without having to make a full-blown dessert. Whilst I’m a fan of the biscuit base for the pie version, these little mouthfuls needed something less crumbly, so I’ve gone for a shortbread base. Here’s what I did….
Shortbread base: 75g butter, 125g plain flour, 25g ground almonds, 25g icing sugar, one egg yolk (hang on to the white!)
- Sift the flour, almonds and icing sugar into a big bowl – big enough to get your hands into!
- Cut the butter into small cubes – it should be straight out the fridge and cold. Plop the cubed butter into the bowl and using your fingers start squidging the butter into the flour until you get a mixture like breadcrumbs. I find that rubbing the mix between my hands is very effective. Just make sure you’ve got really clean hands!
- Break up the egg yolk and then plop that into the bowl too. Use your hands to work the egg into the mix. It’ll form a dough quite quickly. Keep going until its smooth and forms a nice ball.
- Flatten the ball of dough a bit and wrap it in clingfilm. Pop it into the fridge for at least 30 minutes.
Get the oven ready by heating it to 150 (for a fan oven, maybe a tad higher if you don’t have a fan oven). Once you have your shortbread chilled, you need to work quickly. As soon as it warms up it gets much harder to work with. Roll it out to about 1/3 to 1/2 a centimetre (not too thin or you won’t be able to get them onto the backing tray), and then use your cutter of choosing to cut them out. I used a fluted round 4cm cutter, but anything that will produce a similar size will work. You could even cut the dough into strips rather than circles. Place all your cut out pieces on a baking tray, on baking parchment, and then stab them all over with a fork (not too violently!).
When you have all your cut out shortbread, get dolloping with the lemon curd. I made my own lemon curd (I’ll post the recipe for that too) but you can use a good quality bought one if you don’t fancy making it. The cheap stuff out of the squeezy bottles is no good because it runs, rather than sets, in the oven. You should have something like this….
Spread the lemon curd over the shortbread. This is what makes the meringue stick, so if you just leave it dolloped in the middle, the meringue ‘hats’ will come off. Be as generous as you like. I think I was a little mean with this batch – I’d up the lemon curd content next time.
Meringue hats: whites from two eggs and 100g of caster sugar.
- Put the egg whites in a clean bowl that’s big enough to get a hand mixer or a whisk into. Whisk them until they form stiff peaks.
- Now SLOWLY add the sugar as you continue whisking, and keep going until the mixture goes all glossy and the peaks stiffen again (oo-er).
- Top Tip: don’t try and add the sugar before you’ve got the egg whites to stiff peak stage and don’t try and add the sugar all at once. Both of these things will leave you with a gooey mess that won’t stand up.
What you do next all depends on how much of a faff you can be bothered with. I put the mixture into a piping bag with a large star-shaped nozzle and swirled the meringue onto the top of the shortbread. You could just snip the corner off a freezer bag and use that as a home-made piping bag (I’ve done it many times, its very effective) or you can use two teaspoons and put a blob of mixture on each shortbread.
Put your little treats in the oven and leave to bake into wonderful goodness for 30 minutes. You should be left with something that looks a bit like this….
These would make a wonderful gift at any time of year, although they are particularly summery. The lemon could be swapped for all sorts of things, and if you have a favourite shortbread recipe, just use that instead. This recipe makes about 25 of these little beauties. They are quite delicate, so if you’re giving them away maybe put them in a small bowl and then wrap that in brown paper – looks lovely! I love these so much, I’m thinking about using them at the wedding….
Bake well my friends