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Caption: OH SWEETNESS Julia's Lemon
Syrup Cake
Caption: A Sweet'n Sour Australian This summer I’ve been obsessed with re-runs of MasterChef Australia (season 4). I just love this show, watching the contestants cook with so much passion, pride and joy. As a pastry nerd myself, of course I paid extra attention to the dessert queen, Julia Taylor. One of her cakes looked so delicious that I had to bake it myself. And that cake was a pretty pleasurable experience, let me tell you. This cake is buttery but so moist from the wonderful, tangy lemon suryp, sweetened by no more than 2 vanilla beans! It is easy to bake and easy to eat - what else do you need?
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Caption: { Julia's LEMON SYRUP CAKE }
250g/9 oz. butter, room temp.
325g/11.5 oz. caster sugar
4 organic, free range eggs
the seeds from 1 vanilla bean
zest fron 3 organic lemons
80 ml of fresh lemon juice
80 ml organic milk
325g/11.5 oz. plain flour
3 tsp organic baking powder
a pinch of salt
Cream butter and sugar light and fluffy, for 5 minutes. Add vanilla bean scraping and lemon zest.
Incorporate the eggs one at a time, mixing well between each.
Sift flour and mix with baking powder and salt. Gently fold flour into the batter, alternating with lemon juice and milk, starting and ending with the dry ingredients.
Bake in 180 C in a greased (24 cm) cake pan for 30-40 minutes. The cake shall be sticky in the middle (and when it has cooled the middle will have sunken in a little). Pour the lemon and vanilla syrup over the hot cake and let it cool completely, before serving with whipped cream fraiche or cream.
Bon appétit.
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Caption: { Lemon and Vanilla SYRUP }
160 ml lemon juice
zest of 4 organic lemons
160 ml water
160g /5.6 oz. caster sugar
2 vanilla beans
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Caption: Scrape the seeds from the vanilla beans and place the scraping and beans, cut into thin strips, in a small pot together with the rest of the ingredients.
Bring to a boil and let the syrup zimmer for 10 minutes until it feels slightly thicker. The sugar has to be completely dissolved.
Keep warm and spoon the syrup over the hot cake. You can poke some holes into the cake with a thin skewer or a toothpick. This will help the syrup to soak into the cake even more. Decorate with the vanilla bean strips.
Baking tip:
Replace 80 ml of water with 80 ml of your favourite citrus liquor such as Cointreau or Grenadine or why not try Pimm's.
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Caption: Julia's Lemon Syrup Cake
by OH SWEETNESS - Organic Cakes & Pastry
Sharing my passion for baking.
Piece by piece, crumb by crumb.
www.ohsweetness.se
{ contact }
lovisa@ohsweetness.se
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All photos are taken by
OH SWEETNESS/Lovisa Jones.