Demerara Lemon Cake Recipes
DEMERARA LEMON CAKE
This recipe comes from UK chef Nigel Slater, who recommends you use unwaxed or organic lemons. You could serve this with a dollop of cream over the top and a cup of tea.
Provided by Sackville
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 165C or 350F and line a baking tin with a piece of wax or parchment paper.
- Make the topping by slicing the lemon thinly and put it in a small saucepan with the sugar and water.
- Bring to a boil and then watch closely for about five minutes or until the water has nearly evaporated and the slices are sticky.
- Set to one side.
- Cream together the butter and sugar.
- Separately, mix together the flour, almonds, baking powder and lemon zest.
- Beat the eggs with a fork and add them to the butter and sugar mixture, a little at a time.
- Gently fold in the flour mixture with a big spoon.
- Scoop the batter into the lined tin, then lay the lemon slices on top, overlapping them down the centre of the cake.
- Bake for 45 minutes, when the cake should be risen and golden.
- If a toothpick inserted in the centre comes out clean, it's done.
- Remove the cake from the oven and set aside.
- Stir the demerara into the juice from the lemon.
- Spoon the mixture over the top of the cake.
- Leave to cool.
Nutrition Facts : Calories 3684.1, Fat 228.8, SaturatedFat 112.1, Cholesterol 1273.4, Sodium 1620.7, Carbohydrate 390.9, Fiber 28.9, Sugar 256.5, Protein 61.5
ROSEMARY LEMON CAKE
This is a nice, light dessert from Cooking Light magazine. The original called for currants, but I use diced dried cranberries (Craisins). I also serve with a dollop of non-fat, no sugar added lemon yogurt. Cooking time does not include cooling time.
Provided by Outta Here
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Coat a 9-inch springform pan with nonstick cooking spray.
- Combine first 5 ingredients in a bowl; set aside.
- Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
- Add yogurt, extracts, egg and egg white; beat 1 minute.
- Add flour mixture and beat at low speed until well blended.
- Fold in zest and cranberries.
- Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
- Remove from oven.
- Pierce cake with a fork.
- Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
- To serve, remove ring of pan and slide bottom onto a cake plate.
CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)
Charlotte is usually a sophisticated dessert. This Mexican variation is a simplified, easy variation.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican Desserts
Time 6h15m
Yield 16
Number Of Ingredients 4
Steps:
- Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
- Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
- Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 51 g, Cholesterol 32.4 mg, Fat 10.5 g, Protein 9 g, SaturatedFat 6.2 g, Sodium 183.3 mg, Sugar 33.4 g
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