We have no cake at home - this is a pretty big thing in our household .
Both of us have been brought up by mums who baked cake at least once a week. Sometimes twice. We always have little stashed—away treats like chocolate or biscuit in a panettone tin, kept in the kitchen, but that is just not the same.
Time was limited this week hence the cake had to be made of something we have had at home. We always have citrus in the house - if you didn’t know already, it is good to do a cleansing once a month drinking lemon first thing in the morning. I am kind of stuck on this idea and now I have a glass of citrus freshly squeezed every day and my husband does too. However he can’t take lemon on its own so he takes orange , grapefruit or lime.
Anyway, that is how we ended up having this lovely cake. I ended up decorating it with lemongrass leaves ( from the garden ) as I enjoyed a cup of lemongrass tea and a wee wedge of lemon with my slice of cake.
Jersey curd is a regular item in our fridge - I guess it relates to my origin - as a child I seem to remember having cow’s curd in the fridge on regular basis. It is also a good way of tasting our batch of cheese. Always end up using it, whether it is in baking or cooking this or that. We love its unique creaminess, silky texture and a hint of lemon flavour. All from the luscious Organic Jersey milk. More details about the Jersey Curd on our website
I have been asked a few times to share my recipes, so I am going to just do that.
Lemon and Limoncello Cake
finely grated zest of a lemon and an orange or two of lemons
175 g caster sugar
225 g butter, softened
juice of half a lemon
225 g self raising flour
pinch of salt
200g Jersey Curd
100g icing sugar ( my taste is more towards tangy than super sweet, so do increase the amount of sugar by 100g if you like your filling sweet )
juice of half a lemon
1-2 tbsp limoncello
Preheat the oven 170 Celsius. Grease a kilo size loaf tin or 18-20 cm round cake tin and line it with baking parchment.
Mix the zest
and sugar together. Cream the butter and the zesty sugar mixture then add the eggs one by one.
Mix it until it is smooth.
Sift the flour, baking powder and salt into the mixture and fold it in gently. Turn the batter into the tin, smooth the top and bake for 1 hour or until the skewer comes out clean. Cover the tin with tin foil half way through the cooking.
For the filling, mix together Jersey Curd and Mascarpone and icing sugar until it’s really smooth. Taste and adjust for sweetness - you want to taste the natural tang of the Jersey curd coming through.
Add the juice of the lemon and the limoncello.
Mix it well.
When your cake cools down, cut it in half and add part of the filling and spread it smoothly.
Put the rest on the top of the cake.
Enjoy it with a cup of lemongrass tea with a wee wedge of lemon or a glass of chilled limoncello.
Until next time
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