LEMON-MINT CAKE WITH LEMON SYRUP
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Fresh mint sprigs, for garnish
- Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.
- For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until the mixture holds stiff peaks.
- In a separate large bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks 1 at a time. Add the chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.
- Slowly add 1/2 of the egg white mixture into the oil mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.
- For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
- To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup and garnish with a small sprig of mint.
MINT SIMPLE SYRUP
Fresh mint leaves are steeped with sugar and water to create a minty fresh sweet syrup to add a refreshing lift to cocktails, mocktails, pastry glazes, and frozen desserts. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 25.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 25 g
MINT SYRUP
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6 tablespoons
Number Of Ingredients 3
Steps:
- Bring sugar and water to a boil in a small saucepan; cook until sugar dissolves. Let cool. Meanwhile, prepare an ice-water bath. Bring a small pot of water to a boil. Add mint; cook until vibrant green, about 30 seconds. Remove from water, and transfer to ice-water bath. Drain; squeeze out excess water. Puree mint and sugar syrup in a blender until smooth. Let stand for 15 minutes. Strain; discard solids. Refrigerate until cool.
LEMON SYRUP
This is a simple and wonderful recipe! Use to make drinks, add to cakes, or make Lemon Mint Spritzers and Lemon Royales! Adapted from Food & Wine magazine(2002)
Provided by Sharon123
Categories Beverages
Time 18m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves.
- Pour the syrup into a heatproof bowl and let cool to room temperature, then stir in 1 1/2 cups of fresh lemon juice.
- You may make ahead, the syrup keeps indefinitely.
LEMON-AND-MINT JULEP
Martha puts a twist on the classic Kentucky Derby drink by sweetening it with homemade lemon syrup. The bright citrus flavor complements the bourbon and fresh mint beautifully.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 35m
Yield Makes 1 drink
Number Of Ingredients 5
Steps:
- Lemon Simple Syrup: Heat sugar, 1 cup water, and lemon zest in a small saucepan over high, stirring occasionally, until sugar dissolves. Remove from heat; let cool 20 minutes. Remove zest; let cool completely. Syrup can be refrigerated up to 1 week. (Makes 1 1/2 cups.)
- Cocktail: In the bottom of a julep cup, muddle mint leaves with 1 tablespoon syrup for a few seconds until mint starts to break down. Add bourbon and fill cup with ice; stir until well chilled. Top with more ice and garnish with mint sprig.
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