This is a great recipe to bridge the gap between summer and autumn which seems to have happened so quickly! The crunchy, chewy, almond flavoured meringue goes really nicely with the lemon cream filling, oozing with homemade lemon curd. The vibrant yellow peeking out the edges just adds to the appeal!
My dad says that this is the best dessert I have even made. I make a lot of desserts, so that is saying something… It’s a recipe from BBC Good Food, and I have posted it below.
- 4 large egg whites
- 225g caster sugar
- 1 tsp almond extract
- 1 tsp white wine vinegar
- 50g ground almonds
- 300ml double cream
- 1-2 tbsp icing sugar
- 6 tbsp lemon curd
- 1 tbsp toasted flaked almond
- Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.
- Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
- Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.
- Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.
- To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.
- Roll up carefully, using the paper to help you. Dust with icing sugar and flaked almonds and you’re ready to go!
My mum’s absolute favorite cake is lemon drizzle cake. It’s also one of Britain favorite cakes, and one of mine at that matter… There is something really quite cool about baking quite an ordinary sponge in the oven, but then drenching it in flavour that soaks through the whole cake. It’s so fresh and zingy and goes perfectly with a cup of tea. It’s a classic British combination.
It’s traditionally made in a loaf pan, but I couldn’t find mine so i’ll make some excuse about it looking better in a circle shape… In reality, it doesn’t matter what shape you bake it, any shape will have the same lemony deliciousness!
– 75g of Softened Unsalted Butter – plus extra for greasing
– 125g of Caster Sugar
– 150g of Self Raising Flour
– 1 tsp Baking Powder
– 2 Medium Eggs
– 1 tbsp of Lemon Curd (Optional)
– 2 1/2 tbsp of full fat milk
For the drizzle:
– Finely grated zest and juice of 1 lemon
– 2 tbsp of granulated sugar
1. Heat the oven to 180C. Butter a 1kg loaf tin and line it with baking parchment.
2. Beat the butter and caster sugar together in a large bowl, either with an electric whisk or with a wooden spoon, until the mixture is light and fluffy, which may take up to ten minutes. Slowly add the flour, baking powder, eggs, lemon curd and milk, mixing all the time, until they are thoroughly combined.
3. Pour the mixture into the prepared loaf tin and bake for 40-45 minutes or until a skewer inserted in the middle of the cake comes out clean.
4. Meanwhile, for the drizzle, mix the lemon zest and juice with the sugar and pour all over the hot cake so it soaks all the way through.
Today I made dinner, Mint Lamb Burgers with lemon sour cream dip and pea shot and baby leave salad. Really tasty.
None of my amounts are fixed so feel free to add or leave out anything
Serves 5 with 2 left overs that can be frozen.
You will need:
800g minced lamb
A few mint leaves
1 1/2 lemons, squeezed
Salt and pepper
Dried chilli flakes
1 teaspoon mint sauce
1 very small onion or shallot (optional), chopped
Flour, for dusting
5 burger buns
1 bag mixed pea shoot and baby leaves salad, or make your own with pea shoots and baby leaves
200ml Sour cream
1. Preheat the oven to 200 degrees Celsius. Put the Lamb, Mint, Mint Sauce, Onion, the juice of half a lemon, Salt, Pepper and a pinch of chilli flakes into a large bowl and squidge it with your fingers until the mixture stays together.
2. Dust a chopping board or work surface with flour and empty the contents of the bowl, roll into a log shape, and slice evenly into 6 or 7 rounds.
3. Dust each one with flour and arrange on a baking tray. Bake for about 25 minutes or until the burgers are slightly browned on top.
4. To make the lemon sour cream, squeeze half a lemon into a bowl and add the sour cream. Season to taste.
5. Wash the salad and toss it in lemon juice and chilli flakes.
I made up this recipe although it is based on other ideas.