If you like me, really dislike wasting food, but stand there one evening with a big dollop of homemade lovely lemoncurd but is also feeling a bit too lazy to use it in baking, well then this is the perfect recipe for you.
All you need is lemoncurd (homemade or storebought doesn’t matter), whipping cream and fresh raspberries. Just whip the cream lightly, fold in the yellow goodness (aka the curd) and scatter with raspberries. It is almost like a lemony mousse but only takes minutes to prepare. It is also fresh and extremely satisfying.
Lemoncurd whip with raspberries, serves 2
300 ml whipping cream
1 dl lemoncurd
2 handfuls fresh raspberries
Whip the cream lightly and fold in the lemoncurd. Divide between two bowls and top with raspberries.
I have now settled into the new flat and the kitchen (most important obviously) and have therefore started to bake for the office again.
Since it was the first time I used the new oven for baking I made sure to use tried and tested recipes.
I made a classic Victoria sponge that at least my office never can get enough of and the lovely chocolate cake with the most amazing chocolate frosting, a cake impossible to grow tired of. I also made some fresh lemon cupcakes with lemoncurd whipped cream as frosting. They were really yummy too!
I also tried one of my birthday presents when I decorated the chocolate cake; a cake stencil from a set Laura gave me. I love how the cake so quickly transformed from boring to stunning just with the stencil and icing sugar. 🙂 Thanks, Laura!
Lemon cupcakes with lemoncurd whipped cream, makes 12
The cupcake recipe is courtesy of the Hummingbird Bakery
Cupcakes, makes 12
120 g plain flour
150 g caster sugar
1 1/2 tsp baking powder
2 tbsp grated lemon zest
40 g softened butter
120 ml whole milk
Pre-heat the oven to 175 C. Mix flour, sugar, baking powder, zest and butter in a bowl with an electric whisk. Add the milk while beating. Then add the egg and mix well. Divide into 12 cupcake cases in a cupcake tray. Bake for 10 minutes or until done. Leave to cool completely before decorating.
50 g butter
100 ml caster sugar
1 medium lemon
Grate the zest and squeeze the juice from the lemon. Place in a sauce pan with the butter and half the sugar and bring to the boil and cook until the sugar has dissolved. Leave to cool.
Beat the egg and the remaining sugar pale and fluffy and add to the saucepan. Let the mixture thicken on low heat while stirring. It must not boil. Leave to cool. Will keep for a week in the fridge, covered.
Lemoncurd whipped cream, for 12 cupcakes
1 batch lemoncurd (see above)
300 ml whipping cream
Whip the cream and fold in the lemon courd using a rubber spatula. Pipe onto the cupcakes once they’ve cooled completely. Decorate with candied citrus peel.