#37 FOOD NEWS: Test shoot teaser

Lemoncello meringue cake

Test shoots are a great way to get experimenting! Baked alaska, come lemon meringue pie, come a cheeky dash of Italian Liqueur. This was one of those ideas that sounded great on paper but would it actually work?! The answer is thankfully, yes! The best bit is, you can prepare the sponge and lemon lemon layer way ahead. I can’t wait to see it when proper food photographer, Adrian Lawrence gets his hands on it!

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Serves: 8-10
Prep: 30 mins, plus chilling and cooling
Cook: 25 mins

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4 lemons, juice and zest
290g unsalted butter, cubed
465g caster sugar
6 large eggs, plus 3 large egg whites
6 gelatine leaves
45ml shot limoncello (optional)
1tsp vanilla extract
115g self-raising flour
3/4 tsp baking powder

1 Grease a 1L Pyrex bowl with oil, then line with cling film, so the edges hang over the sides. Squeeze the lemon juice into a small microwavable  bowl and add the lemon zest.

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Add 175g of the butter and 175g of the caster sugar. Mix well.

37lemon curd design

2 Soak the gelatine leaves in cold water for 5 mins.

3 Meanwhile, heat the lemon mixture in the microwave on full power for 3 mins, stirring every 30 seconds, until the butter and sugar has melted.

4 Gradually add 4 beaten eggs, whisking continuously. Microwave on full power for a further 1 1/2 mins. Whisk well. Allow to cool for 1 minute, then return to the microwave and heat on full power for a further minute. Whisk well. Remove 3tbsp of the mixture, cover, and set aside.

5 Squeeze out the excess water from the gelatine leaves and place in a measuring jug. Pour over 200ml of just boiled water. Stir until the gelatine has dissolved. Top up with 150ml cold water. Gradually pour into the lemon mix, whilst continuously stirring. Stir in the limoncello, if using. Pour into the lined Pyrex bowl. Chill for at least 4 hours, until set.

6 For the sponge base, preheat the oven to 170’C, 150’C fan, gas 3. Grease and line an 18cm loose-bottomed sandwich tin. Beat the remaining butter with 115g of the caster sugar. Add 2 eggs one at a time beating well in between each addition. Fold through the flour and baking powder. Spoon into the prepared cake tin and bake for 25 mins.

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Cool in the tin on a wire rack for 10 mins. Remove from the tin and allow to cool completely on the wire rack. Level the surface with a serrated knife.

7 For the meringue, using an electric hand whisk, whip the egg whites until medium peaks form. Gradually trickle in the remaining sugar whilst continuing to whisk until stiff glossy peaks form.

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8 To assemble, preheat the oven to 230’C, 210’C fan, gas 8. Spread the top of the cake with the 3 tbsp of the reserved lemon curd mixture. Then invert the bowl of set lemon jelly on top of the cake.

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Transfer to a flat baking sheet lined with baking parchment. Spoon over the meringue in swirling motions ensuring the jelly and sponge is completely enclosed. Bake for 4-6 mins until golden (for maximum control use a cooks blow-torch). Remove from the oven and chill for 20  mins to firm up before serving.

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#11 FOOD NEWS: World cake-in-a Cup; Italy vs England re-match, frozen yogurt & hello Moscow mule!

KEEPING AN EYE ON ALL THINGS BRITALIAN…
 Every monday

World cake-in-a Cup

Inspired by these fun flag mugs, it only one meant thing…an Italy vs England World cake-in-a Cup re-match! Using Sainsbury’s cake-in-a-cup recipe as the base, will my country-inspired additions make it a new winning recipe or as disappointing as an own goal?

Ingredients

To kick off, I start with a risky decision and take out solid performer; Vanilla Extract and for England add 2tsp Pimms and 2 Chopped Strawberries.  For Italy, I add 2tsp Limoncello – possibly a disastrous choice or it could be a touch of magic for the mix. Just before the second half (before putting in the microwave), I top off team Italia with 1 fine Lemon Slice.

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When the England team think they’re finished we’ll top them off with a fresh strawberry. Both teams will get a good shower of icing sugar before the next round.

england final

England: Not a great looker – a bit lumpy and bumpy, but Chopped Strawberries added a whole new dimension to the game.

italy final

Italy: Rose to the occasion perfectly, an extremely slick performance, however Limoncello could have been slightly stronger up front.

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Final score….

1 – 1 

Personlised mugs from £8  http://www.moonpig.com, for Sainsbury’s original Cake in-a-cup recipe click here

Top theme

Wild west strip

The Wild West in Kent; The Garden of England. It may not be a combo that instantly springs to mind but as an advocate of having the best of both worlds it was the perfect location for one awesome party!  Two (very strong) Moscow mules, led me to constantly daydream (whilst attempting to dance like a cow-girl) about farming on the surrounding hop fields and orchards, then as dusk fell I put full attention into toasting marshmallows, eating popcorn and gorging on local and speciality cheese. Bliss.

atmos

For a wonderful family run campsite in this beautiful tranquil spot (with lovely quirky touches such as a communal tipi and camp fire starter packs!) visit www.bedgeburycamping.co.uk

Frozen assets

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On honeymoon in Puglia I had the best gelato I’ve ever tasted; full-on creamy-dreamy satisfaction! The honeymoon/ holiday feeling probably added to the whole experience but I must say I did get a sweet little holiday feeling at Yog this week, a little stroll along Exmouth Market, nipping into the ice-cream parlour-style shop was a real treat. Going with the ‘healthier alternative to ice-cream’ idea my coconut, cherry and tropical fruit combo was delicious, but I think my friend Jen got it right loading her pomegranate frozen yogurt with Oreo cookies! Get experimenting and that holiday feeling at Yog http://www.yogyogurt.co.uk/

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Yog selfie – had to be done 

Top 2 Britalian frozen treats:

Britalian iced canapes

strawberries

Instant summer fruits ice-cream 

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