A while ago now I had my ex flatmates and their girlfriends over for dinner one weekday. I didn’t have time to prepare the supper the day before so I went shopping at lunch time and used some wellknown recipes for the dinner, but since I wanted to try something new as well I baked a chewy lemon cake I had wanted to try for quite a while.
To start with I made Julia Child’s stuffed mushromms, served with dressed rocket and fresh baguette.
Next course was chicken thigh fillets with sambal oelek and basil, served with potato wedges and steamed broccoli.
For dessert I made the chewy lemon cake and served it with lightly whipped cream and fresh raspberries. I found the recipe on the Swedish food blog Pickipicki and it was just as popular as I expected it to be. It is chewy and gooey but light and fresh at the same time
Chewy lemon cake, serves 8After Pickipicki’s recipe.
250 ml caster sugar
150 g melted butter
1 tsp vanilla
150 ml flour
Beat eggs and sugar fluffy. Add lemon zest and juice. Add vanilla and melted butter. Fold in the flour and pour into a greased springform. Bake in 150C oven for about 35 minutes. Serve cold, dusted with icing sugar together with lightly whipped cream and fersh raspberries.