Its been far too long since I've posted anything, I'm so sorry, its been a manic year. I've tried to send recipes to those who have contacted me direct but if you would like anything that I've posted on Instagram then just get in touch and I'd be happy to send it.
I moved house 2 months ago and am still living out of boxes. The previous owners took their cooker and fridge with them and, as we are waiting for a new kitchen to be fitted, I have been surviving with a BBQ, a plug in induction hob, lent by a friend, and an old electric frying pan. Luckily we had a small beer fridge which keeps emergency supplies of milk, butter and cheese cool, a godsend in the hottest summer we have had in years. The BBQ is a big 4 burner gas number, its made baking, if not easy, at least possible. I light the two outside burners, put an upside down roasting pan in the centre and put my tins on top of that. I've had to keep an eye on things and its tricky avoiding opening it too soon and getting a sunken sponge but I'm getting the hang of it. So far I've made pastry, sponges, soda bread, biscotti and cakes. I won't know what to do with myself once I've got a proper oven.
The inspiration for this beauty was a supply of jam kindly sent from Williams British Conserves. Its quite softly set and made from all British fruit. Delicious! I've started testing recipes with the different flavours and am particularly pleased with this one and thought I would share it.
I'm not a great lover of American buttercream, easy to make but much too sweet for my taste. To tell the truth I'm not mad about buttercream in general so here I have used an extremely simple mascarpone filling. I find it more stable in the heat than double cream and if you don't want to go full fat there is a lighter version available.
Hope you like it.
Lemon and Blackcurrant Cake
Time: 45 minutes plus cooling
Serves: 8 – 10
For the cake:
For the mascarpone filling:
Extra blackcurrant conserve for assembly, lemon slices and icing sugar for serving
2 x 22cm (8”) loose bottom sponge tins - base lined, sugar thermometer
Preheat oven to 180C (conventional) 160C (Fan)
In a large bowl cream together the butter and caster sugar until pale and fluffy. Beat in the eggs one at a time. Beat well between additions.
Sieve together the flour, baking powder and salt and fold into the mixture along with the vanilla and zest of lemons.
Divide equally between the two prepared tins and bake for 20-25 minutes until golden and a toothpick inserted into the centre comes out clean.
Leave to cool in the tins for 10 minutes then remove from the tins and cool completely.
Make a lemon syrup by putting the lemon juice and 60g of sugar into a small pan and heating gently. When the sugar has fully dissolved raise the temperature and simmer for approx. 5 minutes until the mixture is syrupy. Remove from the heat , brush the tops of the sponges with the syrup and reserve the rest.
Make the filling by beating the mascarpone with the blackcurrant jam, its as simple as that.
To assemble the cake, place one sponge top side down onto a plate, brush with syrup, add a good layer of blackcurrant conserve, keeping it about 1cm away from the edge, pipe or spread the mascarpone filling onto the cake and jam, if you want to pipe it use a plain nozzle as the blackcurrants get stuck in the star nozzles. Brush the underside of the second sponge with syrup, place on top of the mascarpone. Decorate the top with piped filling and slices of lemon. Sift a little icing sugar onto the centre of the cake, put the kettle on and enjoy a big slice.