If there’s anything I love, it’s a good dessert to end my meal and a good digestif to end the day This lemony cake was first baked 3 years ago for a New Year party in Goa. It’s tangy, minty, lemony, creamy and has just the right caremalised kick from the lemon wheels that are cooked in sugar till they are crisp and brown, and sweet and sour to taste! It’s literally an explosion in your mouth. What’s more eating your cocktail is the new trend! Get ready to bake this over the weekend
Cooking this cake does need a bit of time and planning, but that goes for most cakes. It also requires for you to be in the right mood to cook, it a is a longish process. And you will want to share this cake with friends, so make sure you have a party to take it too.
Cakes do need planning, I suggest you identify, buy and measure out all your ingredients over two days prior to baking this cake. Some of the ingredients needs to be bought specially for the cake, but will stay well in your pantry for a good year or two, like for example the dehydrated mint, rum essence and even dehydrated lemon or orange slices.
Time taken: 1 hour
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Skill level: Basic, just follow the steps, its easy-peasy
Serves: 6 adults
Equipment needed: Oven, Eggbeater, Skillet, 8-inch diameter Cake tin
- 200 grams all-purpose flour
- 2 teaspoons of baking powder (sieve this together with the all-purpose flour)
- 50 grams butter
- 100 grams yoghurt
- 200 grams castor sugar
- 3 tablespoons sugar
- 3 tablespoons lemon-barley liquid
- 4 teaspoons dehydrated mint
- 2 eggs
- 4 lemons, cut 2 into thin round slices and juice the other 2
- 200 grams whipping cream
- 10-12 slices of dehydrated lemon or orange, chopped fine
- 2 teaspoons rum essence or 150 ml of Bacardi
- 2 teaspoons glycerine
1. Pre heat your oven to 180 degree centigrade.
2. Crack the eggs and separate the white and yellow.
3. Beat the white till it stands in stiff peaks.
4. In another bowl cream the castor sugar and butter together, add the yellow of the egg, rum essence and lemon barley and mix well.
5. Add the beaten egg white to the yellow and mix the two together with a wooden spoon using the figure ‘4’ action. Ensuring you do not lose the air.
6. Now mix in the sieved flour and half the dehydrated mint using the same action. Do not over mix.
7. Line a baking tin with butter and sprinkle some flour over it to coat the entire surface area.
8. Pour the cake mix in it. And bake for 30 to 35 minutes in a pre heated oven.
9. Remove from the oven and let cool.
10. Meanwhile whip up your cream to stiff peaks. And keep in a cool place.
11. Heat 3 tablespoons of sugar in a skillet and add just enough water so the sugar is covered in it. Let the sugar melt till it forms a boiling brown liquid. Cook your lemon slices in this liquid till it is completely covered in caremalised sugar. Place these sugared lemon slices on butter paper to cool. (if you don’t move it out of the pan, it will stick to the base. Also a foil doesn’t work, so use butter paper)
12. Slice the cake into two equal halves once it is cool enough. (about 30 minutes after it’s been removed from the oven.)
13. In a small bowl mix together the glycerine, lemon juice if using Bacardi add at this stage. With a spoon pour the liquid all over the open faces of the cake. This helps keep your cake moist.
14. Now start building your cake. Add a thick layer of cream, sprinkle some chopped lemon or orange slices on the cream and add the dehydrated mint.
15. Place the second layer of cake and ice the top and sides.
16. Now slather the top of the cake with dollops of cream and use a spoon to create indentions. Drop your sugared lemon slices in these indentions. Add a layer of the chopped fruit and sprinkle some more dehydrated mint on top. Finally top it with few springs of mint!