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Lets Bake!

Summer holidays mean lots of activities to keep the kids happy and entertained!

We love this recipe from @zoebakeforhappykids ...why not give it a try with your little ones this summer!


Here is the recipe.

Make one 20cm square cake

For the cake: The egg white mixture: 140g egg whites, about 4 but please use exact weight 70g caster sugar

The butter mixture: 250g unsalted butter, soften at room temperature 1 tsp vanilla paste or 1 1/2 tsp vanilla extract 60g egg yolks, about 4 but please use exact weight, at room temperature finely grated zest from 2 lemons 100g cake flour 150g almond meal 1 1/2 tsp baking powder 1/2 tsp salt

50g almond flakes, to sprinkle

For the lemon syrup: 100g (1/2 cup) caster sugar 60ml (1/4 cup) freshly squeezed lemon juice 120ml (1/2 cup) water

Preheat oven to 160°C. Line one 20 cm / 8 inches square with baking paper with 5 cm of excess baking paper overhang the edge of the pan for easy removal. Set aside.

For the egg white mixture: Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 mins to stabilise the mixture.

While beating the egg white, beat the butter mixture.

For the butter mixture: Using a wooden spoon or an electric mixer with a paddle attachment, beat butter and vanilla until combined and fluffy. Add egg yolks one at a time and beat well after each addition. Then, beat in the lemon zest.

Use a coarse sieve to sift cake flour, almond meal, baking powder and salt into the butter mixture and use a wooden spoon and spatula to mix until mixture are just combined.

Back to the beating of egg white mixture: Increase beating speed to the next higher speed. While beating, add sugar gradually. Then, increase beating speed to the next higher speed and continue to beat until stiff peaks form. Do not use too high beating speed. Do not over-beat the mixture. The meringue should be very smooth with tiny bubbles.

Using a hand whisk or a spatula, gently fold in the egg whites to the butter mixture in 3-4 batches, making sure that the egg white mixture is not visible after folding.

Pour batter into the prepared pan. Spread the batter evenly and scatter almond flakes evenly on the cake batter.

Bake for 50 mins or until a skewer inserted into the middle of the cake come out clean.

While the cake is baking, prepare the lemon syrup.

For the lemon syrup: Combine caster sugar, lemon juice and water into a small saucepan. Bring mixture to boil and let it boil gently until the syrup is reduced to about half of its original volume. Remove from heat. Set aside to let it cool to lukewarm or room temperature.

Cool the cake in the pan slightly on a wire rack for about 10 min, Remove the cake onto a wire rack and allow it to cool slightly to lukewarm.

Then, transfer cake onto a large piece of baking paper. Drizzle ALL of the syrup slowly onto the cake. Allow the cake to rest with the syrup for about 1 hr or until most of the syrup is absorbed into the cake.

Cut and serve.

Store leftover in an airtight container at room temperature for up to 3 days. And this amazing cake can stay super moist and nice even on its 3rd day.



Matching Surname Aprons are available under 'for home'.


Happy Baking! x


 

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