Wednesday, October 04, 2006
As you can see I have an abundance of lemons in my garden. The tree is very misshapen but is such a prolific fruit bearer we couldn't possibly get rid of it. I keep meaning to make preserved lemons in case I get inspired to do some Moroccan or Mediterranean influenced dishes but so far I haven't gotten around to it and there's only so many kamikaze cocktails a gal can drink so for the most part my lemons are used in baking. I make no apologies for the appearance of freesias as an artistic element in my photo. They are the last from my garden as I had it landscaped yesterday and they've been dug up. I'm not exactly thrilled with the work that has been done but apparently the landscaper is not completely finished.
30ml vodka (approx. 1.5 fluid oz)
30ml fresh lemon juice
5ml lime cordial (I used Rose's brand)
Pour all into shaker, shake, strain and serve
Here's a recipe for my favourite lemon cake. It keeps well for several days although there’s not much chance of anything being left over because it is so light, luscious and well, lemony! You can make it in a food processor but recently I've been lazy and have mixed it by hand with a wooden spoon with no adverse effect.
Luscious Lemon Yoghurt Cake
1¾ cups white sugar
finely grated rind of 2 lemons
2 large eggs
¾ cup canola or other mild flavoured oil (I use grapeseed for cake baking)
½ tsp salt
1 ¼ cups plain yoghurt*see note
3 Tablespoons lemon juice
2 cups all purpose flour
2 teaspoons baking powder
¼ cup (or more)lemon juice
¼ cup sugar
Heat oven to 190 degrees C/375 degrees F, with the rack just below the middle. Spray a 7 cup capacity ring/bundt pan with baking spray
In a food processor, put the sugar and finely grated lemon rind in the bowl.
Add the eggs, oil and salt, then process until thick and smooth. Add the yoghurt and lemon juice and blend enough to mix. Add the flour and process just enough to combine.
Pour cake mixture into prepared ring pan and bake for about 30 minutes, or until the sides start to shrink, the centre springs back when pressed, and a skewer comes out clean. Leave for about 5-10 minutes before turning out onto a rack. In the meantime warm the lemon juice and sugar until the sugar has dissolved. While the cake is still a little warm, poke holes in it with a skewer and drizzle the cake with the warm lemon syrup.
*Note: When it comes to dairy in cakes I use what ever I have on hand, and often combine different things to make up the required measurement. I have used regular yoghurt, custard style yoghurt (I do draw the line at flavoured yoghurt other than vanilla), buttermilk, sour cream, lite sour cream and at a pinch have made up the measurement with skim milk or pouring cream. So far I’ve not yet had a disaster.