“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Sunday, 11 November 2012
I've always been a firm believer in making lemonade when I have lemons, and I have a rather lot of them in the larder right now.
A hangover from thinking that I had a cold coming on. When I think I am going to get a cold, I always drink lemon and ginger tea . . . homemade of course, and . . . 99% of the time it holds the cold at bay.
Anyways, it's not lemonade season . . . alas. So I didn't make lemonade . . . but I did make lemon curd, (My recipe for that is here) which is my second favourite thing to do with lemons . . .
And . . . when life hands you lemon curd . . . you do what any self respecting cook must do . . .
You make a lemon cake. But not just any lemon cake . . . oh no . . .
A lemon cake filled with a delicious coconut streusel, little pockets of lemon curd and more streusel on top. Not to mention a tasty lemon glaze . . .
And then you do something else . . .
You eat it. It was very . . . very . . . good.
*Lemon Coconut Layered Cake*
Makes one 9 inch cake
Deliciously moist cake filled with lemon curd and a coconut streusel, with more streusel on top. You can toast the coconut if you wish before using it in the streusel. This is a great brunch cake!
2 1/2 ounces caster sugar (about 70g) (1/3 cup plus 1 tsp)
3 TBS butter
a large handful of sweetened flaked coconut
(Approx. 1/2 cup)
315g flour (approx 2 1/2 cups)
200g sugar (a scant cup)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
6 ounces softened butter (170g) (3/4 cup)
6 ounces vanilla yoghurt (about 170g) (3/4 cup)
1 TBS lemon juice
2 tsp grated lemon zest
1 large egg
1 large egg yolk
1/2 cup lemon curd (about 4 dessert spoons)
70g icing sugar (scant 2/3 cup)
1 tsp lemon juice
1 tsp water
Pre-heat the oven to 180*C/350*F. Grease and flour a 9 inch cake tin with a loose bottom. Set aside.
Make the streusel by combing the flour and sugar in a bowl. Rub in the butter until the mixture resembles coarse crumbs. Stir in the coconut, toasted or not as you wish.
Combine all the cake ingredients in a large bowl. Beat well together until combined, adding as much milk as is needed to create a thick batter. Spread 2 cups of the batter into the prepared pan. Sprinkle with 2/3 of the streusel.
Dot the lemon curd by 1/2 tsp all over the top of the streusel, to within 1/2 inch of the edges of the pan. Spoon the remaining batter over top. Sprinkle with the remaining third of the streusel.
Bake for 50 to 60 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Allow to cool in the pan for 15 minutes before removing sides. Combine the glaze ingredients until smooth and then drizzle it over the warm cake. Serve warm.
Happy Anniversary to me and the Toddster today, and Congratulations to Cindy
"collecting cookbooks....it's in the blood....must...have....lol xxoo"