Ok, if this one isn’t tart and sharp, then I don’t know what else is. I don’t know what’s happening to me but as I have grown, dare I say, older, I seem to want the tartiest (if that’s a word) of desserts. Don’t get me wrong, I do love my sweet desserts and they continue to be the best thing in a meal for me but the thing is, if there’s anything with lemon, or raspberry on the menu, I’m going for it. Once upon a time when I was asked what my best dessert was, I’ll put my nose up in the air and say “none” or “I like them all!”. But I have recently discovered that lemon cake is the one that I just can’t stop eating whenever I bake it. So I thought, hmmmm, maybe that’s the one Aijay! So here it is guys, if you like it sharp, tart, sweet, lemony and ever so light in texture, then you’re in the right place. Here are lemon mini cakes and mixed berry coulis drizzled (or more like poured) all over them. Ahhhh, now I’m in heaven. Can you see my halo? ;-).
This recipe was adapted from a true goddess of mine, Nigella Lawson. The original recipe in her book ‘How to be a domestic Goddess’ was for lemon – raspberry muffins but I have modified it a little.
For this indulgence, you’ll need:
- 60 g butter
- 200 g self raising flour
- 130 g caster sugar
- ¼ tsp salt
- juice and zest of 1 and ½ a lemon ( finely chop the grated zest )
- approximately 120 ml milk
- 1 large egg
For the coulis
- 200 g frozen red fruits
- 60 g dark brown sugar
- 10 g white sugar
- ½ tsp natural vanilla bourbon
- 6 mini-cake tray
- Melt the butter on low heat and set aside to cool.
- In another large bowl, mix together the flour, sugar, salt and zest of the lemons
- Put the juice of the lemons in a measuring jug and top up with milk until you reach the 200 ml mark. (it’ll start to look curdled at this point but this is good stuff so don’t worry)
- Beat the egg into the cooled melted butter and fold into the flour mixture
- Now add the curdled milk into the flour and egg mixture and fold in without over-working, that is, leave it lumpy
- Spoon this into your mini cake mould
- Bake in a 200 degrees preheated oven for 25 mins
As the cake is baking, make you red berry coulis:
- Put the berries in a sauce pan on LOW heat
- Add the sugars and stir until evenly mixed
- Cover and let it simmer, stirring occasionally to aid in breaking up the big lumps
- The fruits (because it is frozen) will start to thaw, then become watery and then reduce into a slightly thick syrup.
- Add the vanilla just before you turn off the heat.
At this point, you can flow in 2 ways:
- Turn off the heat, blend your slightly thick syrup
- Pass through a strainer
- And pour onto your slightly cool cakes
Or (as you can see in the picture)
- Turn off the heat and pour this heavenly juice straight onto your cakes.
- I’m all for chunk and lumps in this occasion so I just pour it straight on but…your cake, your flow my dears
As the syrup cools completely on the cakes, it’ll get more sticky so either leave to cool and then enjoy or enjoy straight away.