lemon moon cake
Whilst looking through a back copy of Delicious Magazine I spied a Scandinavian baking feature. Everything looked delicious but when I saw a photo of the Lemon Moon Cake I knew I had to make it.
I looked online and found many recipes for Lemon Moon Cake and in the end cobbled together two recipes to come up with a recipe that I think captured the lemony essence of the cake. Marzipan is a key ingredient in this cake, but it's hard to find in Sydney, so instead I deconstructed the marzipan into its constituent elements (almond meal, sugar and water or in this case lemon juice) so you won't need to track it down.
Here's the recipe for you, adapted from here and here which makes a 17cm cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. If you'd like to make a larger cake, refer to the original recipe.
Lemon Moon Cake
115g caster sugar
Grated rind of one lemon
100g room temperature unsalted butter
1 tsp vanilla extract
3 eggs
100g plain flour
¾ tsp baking powder
Pinch salt
55g almond meal
50g lemon marmalade (pureed)
1-2 tsp lemon juice, if needed
Icing
100g icing sugar, sifted
½ tsp vanilla paste
½ lemon, juiced
To decorate
Shredded zest of ½ lemon (I used some candied lemon rind)
Toasted chopped blanched almonds
Method
Grease, flour and line the base of a 17cm diameter spring-form pan with baking paper. Preheat the oven to 170°C, conventional.
In the bowl of a stand mixer combine the caster sugar with the lemon zest and rub together with your fingers until the sugar is fragrant. Add the butter and vanilla and using the paddle, cream the butter and sugar together until pale and fluffy, about 5 minutes. Add the eggs, one at a time, ensuring you incorporate fully between each addition and scraping down the sides of the bowl if necessary.
115g caster sugar
Grated rind of one lemon
100g room temperature unsalted butter
1 tsp vanilla extract
3 eggs
100g plain flour
¾ tsp baking powder
Pinch salt
55g almond meal
50g lemon marmalade (pureed)
1-2 tsp lemon juice, if needed
Icing
100g icing sugar, sifted
½ tsp vanilla paste
½ lemon, juiced
To decorate
Shredded zest of ½ lemon (I used some candied lemon rind)
Toasted chopped blanched almonds
Method
Grease, flour and line the base of a 17cm diameter spring-form pan with baking paper. Preheat the oven to 170°C, conventional.
In the bowl of a stand mixer combine the caster sugar with the lemon zest and rub together with your fingers until the sugar is fragrant. Add the butter and vanilla and using the paddle, cream the butter and sugar together until pale and fluffy, about 5 minutes. Add the eggs, one at a time, ensuring you incorporate fully between each addition and scraping down the sides of the bowl if necessary.
Sift the flour, baking powder and salt together into a small bowl and stir through the almond meal. Stir the flour mixture into the cake mixture and fold with a spatula until combined. Add the pureed lemon marmalade and if needed, a tsp or so of lemon juice.
Pour the mixture into the prepared pan, level the top of the cake and bake on the centre rack at 170°C, conventional for 40-45 minutes or until golden brown and a skewer inserted into the middle comes out clean. If the top of the cake is browning too quickly, cover the top of the cake with some foil. Let the cake cool in the tin for ten minutes before turning the cake out onto a wire rack. Leave to cool completely before decorating.
Icing
Place the icing sugar in a bowl. Add the vanilla paste and sufficient lemon juice until you have a mixture with the consistency of runny honey. If it's a bit thick add a little boiling water. Spoon the icing over the top of the cake and allow to set before decorating the top of the cake with the chopped almonds and the lemon zest.
Place the icing sugar in a bowl. Add the vanilla paste and sufficient lemon juice until you have a mixture with the consistency of runny honey. If it's a bit thick add a little boiling water. Spoon the icing over the top of the cake and allow to set before decorating the top of the cake with the chopped almonds and the lemon zest.
The cake proved to be a pretty popular one and was devoured by my workmates in record time.
See you all again next week with some more baking from my kitchen.
Bye for now,
Jillian
No comments
Post a Comment