Louise | 20/08/2018
Great British Bake off and a very Lemony Cake
It’s back ! like most of you out there , I love love love “The Great British Bake off”.
Again like many of you I had my reservations , when it was announced it was moving from the beeb over to Channel 4, even huffily thinking it would be ruined with a new line up and ad breaks and I would never watch it again humph!
I needn’t have worried though , the new line up is fabulous I just adore Noel Fielding and Sandi Toksvig, don’t get me wrong I think I will always slightly miss Mel & Sue , but the new team has more than made up for the interruption of the ad breaks.
So one year later in the spirit of all things “GBBO” and since it has been CONFIRMED for Tuesday 28th August at 8pm on Channel 4.I thought I would share with you a recent recipe made here at home for my Mother in Law’s birthday ( the OG seawife in our family) .
Anybody that truly knows me , knows that I love to bake . My creations usually taste fairly decent but looks wise, not so great.
This year inspired by the royal wedding Lemon and Elderflower cake I set out in search for a recipe .
My mother in law is not a fan of the on trend flavour of elderflower, but lemon is always a winner so I set out in search on Pinterest ( my favourite way of wasting time on the internet!). With a few tweaks to several different recipes to make it my own the following super lemony effort is what I came up with.
Naked Lemon and poppy seed cake with a lemon mascarpone filling.
- 220g butter, softened, plus a little extra to grease the pans
- 220g white caster sugar
- zest and juice of 1 unwaxed lemon
- 4 free range eggs (weighing a total of 220g in their shells), lightly beaten
- 220g self raising four, sifted.
- pinch of salt
- 10g poppy seeds
- Simple Lemon Syrup
- freshly squeezed juice of 2 lemons
- 2 tablespoons caster sugar (preferably golden but you can use white)
- 500g mascapone
- 200ml double cream
- Juice of a Lemon or more to taste
- 250g icing sugar sifted.
- Heat the oven to 180c/fan 160c/gas 4.
- Grease and line two 6 inch, deep cake tins
- Beat the butter, sugar and lemon zest together until light and fluffy.
- Gradually add the beaten egg, a little at a time, beating well in between each addition.
- Gently fold in the sifted flour and salt, adding enough lemon juice (3-4 tablespoons) to create a dropping consistency ( the mixture should drop off a spoon when lightly tapped)
- Divide the mixture between the two tins (weigh each tin to easily judge it is equal)
- Put in both tins on the middle shelf of the pre-heated oven and cook for 45 minutes.
- Remove the cakes from the oven, they should have shrunk slightly away from the tin and a skewer inserted in the middle should come out clean.
- Leave in the tins to cool for 10 minutes, then remove and leave to cool completely on a wire rack.
- While the cakes are cooling make the simple lemon syrup by combining the, lemon juice and sugar in a bowl.
- Then make the icing by whisking the mascarpone, Lemon juice, double cream and icing sugar together until thick and smooth.
- When cakes are cool, wrap in clingfilm and place in the freezer for 10 minutes. This will make them easier to cut.
- Using a cake divider or bread knife level the tops of the cakes if necessary and cut each cake in half evenly.
- Using a pastry brush, brush lemon syrup on the cut side of each cake layer.
- Place the base of one of the cakes on a plate or cake stand and spread with mascarpone icing.
- add the next layer cut side down. Repeat with remaining layers, ensuring that the top layer is placed cut side down.
- I was going for the ‘naked’ look, so next thinly spread the rest of the icing on sides of the cake and then add on the top making a thicker layer.
- I topped with fresh white hydrangeas from my own garden , but you can top with fresh freesias or roses of whichever colour you fancy, making sure of course that you remove them before cutting and eating the cake!
I am proud to say that the cake went down extremely well and for once the finished article was not too shabby looking , I must say the current trend for “naked cake” went in my favour as icing cakes is one of my biggest nemesis.I think one day I would truly love to do a baking and decorating course of some kind .
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