6. Add the egg yolks while the mixer is running one at a time making sire they are well incorporated before adding the next one. Instructions. 7 ounces (200 grams) dark chocolate (70% cocoa solids), broken or chopped roughly into 3/4-inch/2-centimeter pieces 3/4 cup (180 milliliters) heavy cream 1 tablespoon light corn syrup 1 tablespoon unsalted butter, at room temperature Espresso Cinnamon Mascarpone Cream (optional) 1 1/2 cups plus 1 tablespoon (375 milliliters) heavy cream We have the buttercream of the cake-baking world: Jeremy Lee, Yotam Ottolenghi, Benjamina Ebuehi. The edges of the cake will also be coming away from the tin. If that's not impressive, I'm not sure what is. Could probably have been done in 35. The recipe's now been updated: 1 1/3 cups (170 grams) all-purpose flour, Lemon and Poppy Seed Cake (National Trust Version), cup plus 2 tablespoons (225 grams) granulated sugar, tablespoons (70 grams) unsalted butter, cubed, plus extra for greasing, Finely grated zest of 3 lemons (1 tablespoon), cup (90 grams) confectioners' sugar, sifted. Remove the pan from the heat and carefully pour the hot syrup in a slow, steady stream down the edge of the mixing bowl into the beating yolks. Add the softened butter in small chunks then vanilla and salt. I did cheat though and buy the lemon curd but Yotam and Helen saythis cheat is allowed, promise. IE 11 is not supported. Join in on the Baking Club fun here! My advice- get bigger cupcake cases as I used the normal sized ones and ended up with GIANT cakes that overflowed a little. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. Dust with a little icing sugar if you wish. Then imagine rolling that very long strip up, from one end to the other. Add recipes to your saved list and come back to them anytime. Cut out two 9-inch round segments of parchment paper to line your cake pans with. Beat the ingredients together, until a smooth batter forms. It is a plain-looking cake, and is easily overshadowed by all the other colourful offerings. This article is brought to you by Ten Speed Press. Increase the oven temperature to 185C/Gas mark 5. Take one strip of sponge and, starting with the short end, roll it up. Dribble the remaining 1/4 cup blackcurrant pure on top of the cake and top this with the remaining blackcurrants. I guess maybe it'll be three. All rights reserved. You should still see some lumps and dry streaks. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. A versatile recipe that makes a moist teatime loaf but works equally well as a mini cake. Want to see how much your house or rental would make on AirBnb? Ultra moist and flavorful Lemon Raspberry Cake! Place the corn syrup, granulated sugar and vanilla seeds in a medium saucepan. Resist the temptation to open the door for the first 45 minutes. I liked that you could actually taste both raspberry and lemon. Spoon the mixture into the prepared loaf tin so it rises three-quarters of the way up the sides. This is a great recipe. 1. Yotam Ottolenghi and Helen Goh teach The Happy Foodie how to make the stunning Lemon and Blackcurrant Stripe Cake from their cookbook, SWEET. I used to work at Food52. Continue to whisk until firm peaks form, then gently fold a third of the egg whites into the egg yolk mixture until incorporated. And with the diligence and ingenuity of Goha former psycotherapist who would show up to his house every Sunday afternoon with stacks of cakes, each distinguished by a undetectable-to-most tweakOttolenghi laid claim to the realm of dessert, as well. Once this strip is rolled, position the exposed end at the beginning of the next strip and keep rolling. I got to cook with the always lovely Nigella Lawson and we made the Turkish eggs from her book that I shared here a couple of weeks ago. Swirl the pan gently and continue to simmer until there are large bubbles all over the surface of the syrup. This is my birthday week and its been off to a wonderful start! Somewhere between a cake and a bar - but easier than either - this lemon brownie slice is a great little pick-me-up with a cup of tea. Plus, once Id put that beautiful white icing on top, you couldnt really see the slightly over browned cakes beneath anyway so, if I hadnt just revealed allhere,nobody would have known! As they were so simple I may even get a little fancy next time and throw in a herb or spice, Who: Lottie Huckle, Marketing Manager, Ebury, What I made: Gingerbread with Brandy Apples and Crme Frache. But it does taste great. 2. I asked Helen what made this loaf stand outif not in looks or in ingredients, than in good old deliciousness. If you haven't tried it yet, Lynn Cross Krizic makes a pretty strong case for doing so: My trepidation over making a cake with olive oil was replaced with a new sense of fearlessness as well as an appreciation for the complexity and richness it adds to a cake, particularly this cake. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This post may contain affiliate links. 1. Show more Show more Meringue Roulade with. Who:Stephenie Naulls, Senior Marketing Executive, Ebury, What I made: Lemon and Raspberry Cupcakes. How do you bake a raspberry drizzle cake? First, it's the method: It has a texture akin to pound cake, but the technique makes for a finer, more delicate texture: Rather than cream butter and sugar before incorporating the eggs one by one, you start by whisking together the eggs and sugar. Home Recipes All Recipes Something Sweet Yotam Ottolenghis and Helen Gohs lemon pound cake. Truly mouth-watering. The recipe was originally published in Baking: From My Home to Yours in 2006, but is available on the web. Ready. Transfer the mixture to a large mixing bowl and sift the flour and salt directly over the egg mixture in two batches, folding through the mixture with a rubber spatula after each addition. Set aside for 1 hour at room temperature (or in the fridge if it is a very warm day) before serving. 5. TIP:For a slightly crusty glaze and more lemony cake, pour over glaze as soon as cake comes out of oven while still in the tin and let cool for about 30 minutes. I made the gingerbread a day before serving and the apples on the morning of serving, both kept beautifully and reheated well. Place over low heat and stir until all the sugar dissolves; this is your sugar syrup. 4. With the short end facing you, measure and cut three equal strips parallel to the long edge, each about 4 inches wide. 1. Blackberries (or frozen mixed berries) will work just was well to get the bright color. Tip: Before you start, overlap 4 strips of parchment over the cake stand, on the edges, and place your first cake layer on top. Combine the flour and sugar in a bowl. So happy to be part of such a large community of individuals who show love through food! I love pistachios as well such a nice way to balance the sweetness. Sift flour, baking powder and salt together into a small bowl, then use a spatula to fold this into the egg mixture. Spoon the mixture into the prepared loaf tin so it rises three-quarters of the way up the sides. From finger food and snacks to the best red white and blue bakes, this is the ultimate collection of recipes for your coronation party. From summery salads to fresh pastas, explore 10 of the most delicious seasonal summer recipes from Mary Berry, Nigella, Jamie Oliver and more. ), but by a fairly plain tea cake called, frill-less-ly, "Lemon and Poppy Seed Cake (National Trust Version).". 3. Whip on high until light and fluffy and white, about 8 to 10 minutes. Place on a baking sheet and bake for 55-65 minutes or until a skewer comes out clean when inserted into the center of the cake. Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Do not open the door to check the cake during the first 45 minutes of baking. Either by hand or in a large bowl with an electric hand mixer, whip the cream and icing sugar together until soft peaks form. Strawberries and cream cake by Helen Goh A cake full of the flavours of a summer afternoon tea, rounded off by a rich, almondy kick. While it was included in the earliest version of the Ottolenghi "X Files," a PDF of all the recipes followed by pastry chefs at the restaurants and cafs, no one could pinpoint its origin and the recipe was rarely made. Export 8 ingredients for grocery delivery. Sift flour, baking powder and salt together into a small bowl, then use a spatula to fold this into the egg mixture. Stout and chocolate cake with toasted oats. As always, bring it back to room temperature before serving. Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it. Tahini cake with lemon and white chocolate. Place the eggs and the granulated sugar in the bowl of an electric mixer with the whisk attachment in place and whisk on medium-high speed for about 2 minutes, until pale and frothy. This is a great recipe. And last, but certainly not least, members have been loving the Lemon and Blackcurrant Stripe Cake, probably because, as Lynn Swiniarski notes: "This cake [is] amazing in both flavor and beauty.". 1995 - 2023 Penguin Books Ltd. This makes for a better consistency. Preheat the oven to 325F/165C. Resist the temptation to open the door for the first 45 minutes. It is always a hit and if there are any leftovers, they taste even better the next day. Place the butter, sugar and lemon zest in a bowl and beat together until pale and creamy. The bundt tin I served mine in did most of the hard work presentation wise and preparation was a doddle too. Leave the machine on while you check the sugar syrup; when all the sugar has melted, stir again, increase the heat to medium and simmer until bubbles begin to appear. Feed your appetite for cooking with Penguins expert authors, Life for The Happy Foodie team has been much sweeter since Yotam Ottolenghi and Helen Gohs sugar bible, SWEET, came into our world. Place the tin on a baking tray and bake for about 55 minutes, or until a skewer inserted into the cake centre comes out clean. TIP: For a slightly crusty glaze and more lemony cake, pour over glaze as soon as cake comes out of oven while still in the tin and let cool for about 30 minutes. Here are Ottolenghi and Goh's recipes for the Lemon Poppy Seed Cake and the Apple and Olive Oil Cake with Maple Icing. Starting at the shorter edge of the cake, carefully roll it up (along with the kitchen towel). Set aside. There is Hazelnut Crumble Cake with Gianduja Icing, and Apricot and Amaretto Cheesecake, and Rolled Pavlova with Peaches and Blackberries. Remove items from your saved list to add more. These work really well for getting an even layer. Sift flour, baking powder and salt together into a small bowl, then use a spatula to fold this into the egg mixture. Preheat the oven to 400F. Set aside. For an optimal experience visit our site on another browser. It seems to amuse people that this simple bake is the one I would take to my desert island. Berries Recipes. Steady. A deliciously moist gingerbread that sung with the wellbalanced flavours of ginger, cinnamon and a hint of orange. When I first got my copy of Sweet, the all-dessert cookbook from Yotam Ottolenghi and his longtime sugar conspirator, Helen Goh, I fainted. You need a little vigilance while the sugar gets to temperature, but while youre waiting your entire kitchen takes on a glorious aroma. 2. Education Cook and eat Newsletter Miranda Gore Browne's British raspberry drizzle cake is the perfect way to enjoy this great British summer fruit. I guess maybe it'll be three. Its a game changer for me when I miss and crave that sweet heavenly taste and aroma. Increase the oven temperature to 185C/165C Fan/Gas Mark 5. 5. Thanks for the catch! What I thought: Thank you Yotam Ottolenghi and Helen Goh for teaching me how to properly spice gingerbread. Ultimately Yotam and I were guided by the notion that if we wanted to eat it, then chances are that others would, too. I made this cake and I used the frozen raspberries, my cake was a gross purple/pink color. 6. I particularly enjoyed the part where you submerge the blueberries into each muffin mould to ensure that everycake has the same number in each- very satisfying! From Nigellas birthday custard sponge to Meera Sodhas miso take on a classic brownie, simplicity is the star of these recipes. Add cream and continue to whisk at same speed for about 2 minutes, until mixture is well combined and slightly thickened. Without the acidity and sweet syrup of a lemon drizzle cake, it's an altogether gentler offering, with the fragrance of lemons coming mostly from the zest. I haven't tried this recipe yet but I can't imagine why I would ever change from my trusted Ukrainian Poppyseed Loaf from Susan Purdy's book "A Piece of Cake." Very nice cake. A blast from the past for those who remember the 70s and a fruity, spongey treat for newcomers to the bake. Who let him into this party? Resist the temptation to open the door for the first 45 minutes. A couple of months ago, Sarah Jampel predicted that of all of the eye-catching desserts in Sweet: Desserts from London's Ottolenghi, the one that everyone would return to time and time again would be the humble Lemon and Poppyseed Cake. Preheat oven to 175C. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. When life gives you lemons, turn them into something sweet! Registered number: 861590 England. Spread batter over parchment-lined baking sheet, and bake. The cake will keep for about three days, wrapped in cling film. More importantly it brings a level of integrity and engagement to this 'sharing endeavor' not found in any other venue. Add in lemon zest, lemon juice, lemon extract, and salt; beat until combined. I think mine could have done with a little less time in the oven as they are slightly darker around the edges than I would have liked (I have an over-zealous oven and should have known better)but they remained incredibly moist inside thanks to the almond and the lemon and the sporadic bursts of blueberries were also really pleasing. The apple cake recipe was available years before the book was published and Im afraid it wasnt really anything special HOWEVER the maple cream cheese frosting is the best and I have made it repeatedly even for wedding cakes, sweet but not cloying, creamy but not too rich, some people have been known to eat it on its own by the spoonful! Place the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on a medium-high speed for about 2 minutes until pale and frothy. Add cream and continue to whisk at same speed for about 2 minutes, until mixture is well combined and slightly thickened. But now I have no excuse. Syrup-sweet and golden little cakes, with citrus overtones, to cheer any afternoon tea break. Ingredients. The dough requires chilling, twice, before it can go in the oven so its not a bake you can throw together at the last minute. Food styling: Jules Mercer. They couldnt have been easier to make, really. 6. I wish it would have turned out better looking but my family loves it. Add the sour cream and continue beating the frosting until very light and fluffy, about 2-3 minutes. The final set caramel was pliable, but still had a good bite. In any case, it is fabulous. A cake full of the flavours of a summer afternoon tea, rounded off by a rich, almondy kick. Leave your comments and join in with the community. My small hand-held mixer worked perfectly well for this recipe (even mixing by hand would have been fine). Pour the glaze over the top of the cake as soon as it comes out of the oven, spreading it over the top so that it sinks in and creates a nice coating. When the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting, then top with the raspberry preserves. From simple slices to luscious lemon meringue pies, these lemon desserts will put a zing in your step. But once I came to, I dog-eared nearly every recipe in the book to the extent that all said dog-ears became meaningless. Place the eggs and the granulated sugar in the bowl of an electric mixer with the whisk attachment in place and whisk on medium-high speed for about 2 minutes, until pale and frothy. Although the cake is best eaten on the day it's made, any leftovers will be fine the following day if stored in the fridge. Set aside to cool for 30 minutes before removing from the pan. Richly infused with the authors childhood memories, this simple and fruity pound cake is an everyday treat. Spoon the mixture into the prepared loaf tin so it rises three-quarters of the way up the sides. Preheat the oven to 160C fan-forced (170C conventional). I decreased the cook time to 40 minutes. Beat on a medium-high speed, until light and creamy. Head here to learn more about the wonderful new cookbook Sweet by Yotam Ottolenghi and Helen Gohor here to enter to win a trip to London, Ottolenghi-style: that's two tickets to London, luxe accommodations, dinner for two at Ottolenghi, and signed copies of all five of Yotam Ottolenghi's books! Add the 2/3 cup plus 2 tbsp granulated sugar and the lemon juice and beat on medium-high speed for about 3 minutes, until pale and thick. It's quick, and easy. I'm planning on filling the middle with a cream cheese mixed with some meyer lemon marmalade and then using the same glaze on the top. Our best tips for eating thoughtfully and living joyfully, right in your inbox. There are cupcakes, sheet bakes, strawberry and cream cakes. Sweet by authors Yotam Ottolenghi and Helen Goh (Ten Speed Press, 2017). I also put candied lemon peels on top as a garnish instead of scrapping the lemons I juiced. Using a simple all in one method, this vibrant, zesty lemon and raspberry cake is guaranteed to get people talking! Add the egg yolks one at a time, beating until combined. Place the tin on a baking tray and bake for about 55 minutes, or until a skewer inserted into the cake centre comes out clean. The addition of heavy cream makes the cake particularly tender and moist; the abundant lemon zest perfumes each slice without inducing puckers; and the glaze, bolstered by confectioners' sugar, does not seep into the cake, thereby avoiding any syrupy sogginess. Meredith Johnston. Strain through a fine-mesh sieve set over a bowl to catch the pure; you only need 2/3 cup, so save any extra in the fridge for another use. Yummy, happy birthday and happy feasting of course. You need a little vigilance while the sugar gets to temperature, but while you're waiting your entire kitchen takes on a glorious aroma. Using a 20cm square or 23cm round tin with removable base, line the base and sides with baking paper. 1 1/2 cups/190 g all-purpose flour tsp baking powder tsp salt 3/4 cup/170 g unsalted butter, at room temperature, cubed 1 3/4 cups plus 1 1/2 tbsp/220 g confectioners' sugar 3 large eggs 1 tsp. Add raspberries, then gently fold through the melted butter and zest. Hey Friends, Im a multi-award-winning and best-selling cookbook author and photographer. Ingredients: 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature; 1 and 1/2 cups granulated sugar; 1/4 light brown sugar, packed; 1 tablespoon lemon zest Find out how we got on, Who:Zainab Juma, Creative Manager, Penguin, What I made:Honey, Macadamia and Coconut Caramels, What I thought:This seemed like a great recipe to try out before the inevitable onset of Christmas and the need to make edible gifts. 4. If you like this technique, also check out Dorie Greenspan's Rum-Drenched Vanilla Cake, which also starts with eggs and sugar, and adds melted butter later. Add cream and continue to whisk at same speed for about 2 minutes, until mixture is well combined and slightly thickened. I found the recipe very easy to follow, with no overly technical steps and very clear instructions to guide you through. Allow the cake to cool for 15 minutes before removing from tin and onto a serving platter, then spoon over the glaze. 2. The cake will keep for about three days, wrapped in cling film. Retro-fantastic pineapple upside-down cake. Helen Goh's lemon and raspberry loaf cake recipe 3 large eggs 225g castor sugar 120ml double cream 75g unsalted butter, cubed finely grated zest of 3 lemons. This recipe comes from Sweet by authors Yotam Ottolenghi and Helen Goh (Ten Speed Press, 2017). You can find out more aboutSWEETand discover all sorts of recipes from the book that willsatisfy your sugar cravingsby clicking here. Place 10 ounces of the black currants and granulated sugar in a medium saucepan and place over medium-low heat. What I thought:Ive made a very similar vegan version of this recipe and so was pleasantly surprised that despite it being an Ottolenghi recipe, it was still fairly simple. "However ambitious and discerning Helen's palate," the headnote explains, "this light lemon cake is the one she'd take with her to a desert island if she could only choose one.". 3. The lemon loaf is Helen's perfect accompaniment to a mug of teabut it was nearly forgotten. Also, caramel is heaven. Sprinkle the lemon zest on top and set aside. Its also such a classic bake that everyone has their own slight twist on the preparation and the orange flavour. You have reached your maximum number of saved items. Place the semi-frosted cake in the fridge for 20 minutes, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. 2. I also wrote about the joy of using canned Indian mangoes forTasteand theres an easy mango pudding topped with pistachios that I love to eat all the time. Preheat oven to 175C. Add a scant 1/2 cup of the blackcurrant pure and beat on medium speed until fully incorporated. Gradually add the butter, one cube at a time, allowing it to be incorporated into the mixture before adding the next. Make the glaze by whisking the icing sugar with the lemon juice in a bowl. Line a shallow 12- by 15-inch rimmed baking sheet with parchment paper and set aside. Place a clean kitchen towel on top of the sponge cake and then flip it over so that it is now lying on top of the kitchen towel. Get our latest recipes, features, book news and ebook deals straight to your inbox every week, The Happy Foodie, from Penguin, brings our community of world-leading cookery writers into your kitchen. Place all cake ingredients into the bowl of a stand mixer.