Lemon Bundt Cake

This is will quite possibly be the last post for a couple months, because I have some other work that I have to do before school begins (my final year!!!) . So I really hope you like this recipe!16.jpgI decided to shoot in a different place, hence to why this lighting and set up is different to usual. This cake actually turned out a lot better than I thought it would, especially with the contrast between the dark bundt cake and the white glaze looks.6-2.jpgThe flavour is also very refreshing.  The texture is meant to be quite dense, since it is more of a pound cake style. So it’s slightly denser than a butter cake.1-10.jpgWhile the cake is still warm, there is a lemon syrup brush onto it to really amp up the flavour and create a nice shine. Then once cooled, it’s decorated with the glaze and fresh flowers.17.jpgThese ones in particular are baby breaths, which are some of my favourites. In food styling, when you have some kind of movement which comes from the lemon glaze and fresh flowers – it instantly makes your photos look so much better.2.jpgI’m always trying to improve my work, so I hope you appreciate the hard work that goes into this. I really wish I could post more for you guys, it’s just hard to find the time between school and everything. 9.jpgThis is what the inside looks like, you can see the beautiful yellow colour and it slices really nicely. It would be perfect for an afternoon or anytime really. 37.jpgSorry the lighting in these is a bit off, it was getting late in the afternoon and the light was fading away. I’m also sorry I don’t have much to say, there’s something big coming up that I have tot prepare for and time is literally of the essence. 33.jpgSo that’s basically it from me today. I hope you had a wonderful holiday, and I wish they could last forever.

 

Lemon Bundt Cake

Inspired by King Authur Flour.

CAKE
  • 225g unsalted butter, at room temperature
  • 330g caster sugar
  • 1 tsp vanilla bean paste
  • Zest from 3 lemons
  • 4 eggs, at room temperature
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 360g plain (all purpose) flour
SYRUP
  • 65ml lemon juice
  • 130g sugar
GLAZE
  • 170g icing sugar
  • 2 -4 tbsp lemon juice
  1. Preheat the oven to 180°C/350°F.
  2. Cream together the butter and sugar on high speed for 5 minutes, until fluffy and pale in colour. Then add the vanilla and lemon zest, then mix until well combined.
  3. Add the eggs one at a time, beating well after each addition – making sure to scrape down the sides of the bowl occasionally. 
  4. Whisk the baking powder into the flour. Add the flour mixture to the batter in three parts alternately with the milk, starting and ending with the flour. The batter may look slightly curdled when you add the milk. That’s OK; it’ll smooth out as you add the flour. 
  5. Grease and flour a 10- to 12-cup Bundt pan. Spoon the batter into the prepared pan, leveling it and smoothing the top with a spatula.
  6. Bake the cake for 45 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. A pan with a dark interior will bake cake more quickly; start checking at 40 minutes.
  7. While the cake is baking, make the syrup by stirring together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. You don’t want to cook the lemon juice, so microwave just until very warm, but not uncomfortably hot — less than 1 minute should do it. Set the glaze aside.
  8. Remove the cake from the oven, and carefully run a knife between cake and pan all around the edge. Place the pan upside down on a cooling rack. If the cake drops out of the pan onto the rack, remove the pan. 
  9. Brush the syrup all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.
  10. Allow the cake to cool completely before icing and serving.
  11. To ice the cake: Mix the sugar and 2 tablespoons of the lemon juice, adding just enough additional juice to create a thick glaze, one that’s just barely pourable. Drizzle it artfully over the completely cool cake.
  12. Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.

 

 


Coffee Ice Cream

Welcome to 2018! I know it’s a little late, but my family and I have been busy travelling. I’m very excited to share this ice cream recipe with you, although it may not be summer where you are. 33.jpgThis is based of David Lebovitz’s vanilla ice cream recipe, but instead the milk mixture is infused with instant coffee.  You can of course adjust the strength to your liking. This is what I love about ice cream; you start with a base recipe and simply go from there in order to create whatever flavours are desired. 60On the flip side, the thing I dislike about ice cream is the  photography. The combination of Brisbane heat and a frozen dessert is never a good idea, as it always creates a melting mess. It is very stressful to shoot. finalv4.jpgI served mine in chocolate dipped cones that were sprinkled with roasted hazelnuts from our trip in Tasmania. This is optional of course. On our holiday, we went on this big tasting trail, trying things like berries (a lot of berries!), salmon, hazelnut, cheese, ice cream. 32So I had to make something that was inspired by our travels. These new blue and white ceramics are also from the Salamanca Markets! It was a great trip, and we literally had a kilo of cherries everyday they that good. The best I’ve ever had by far.IMG_2279.jpgI’ve got an exciting project coming up soon hopefully. Maybe a YouTube video as well about 2017 if I get to it. School is in one and a half weeks so I actually have to start getting ready. I can’t put it off any longer!IMG_2280I hope you’ve all had a great Christmas and New Years, maybe even written some resolutions. I have to admit that that’s no something I usually do unfortunately. 59But I am excited for what this year has to bring. If you thought I didn’t post much last year, it’s going to reduce even further in 2018 since it’s grade 12 and everything. Please enjoy this recipe, the ice cream is super creamy and definitely worth making!

 

Coffee Ice Cream

Inspired by David Lebovitz.

  • 1 1/2 cup (325ml) whole milk
  • A pinch of salt
  • 3/4 cup (150g) sugar
  • 3 1/2 tbls instant coffee
  • 1 1/2 cups (325ml) heavy cream
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract
  1. Combine the milk, salt, sugar, instant coffee and 1 cup of cream in a saucepan. Bring to a simmer. Cover, remove from heat, and infuse for 30 minutes.
  2. To make the ice cream, set up an ice bath by placing a 2L bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
  3. In a separate bowl, whisk together the egg yolks. Rewarm the milk to a simmer then gradually pour some of the milk into the yolks, whisking constantly as you pour. This is called tempering, which is done to ensure the eggs do not scramble. Scrape the warmed yolks and milk back into the saucepan.
  4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. If you run your finger down it, the line should remain divided.
  5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
  6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions (mine takes about 30 minutes).
  7. Freeze for about 4 hours before serving. Keeps approximately 2 weeks in the freezer.