I have a lovely lot of lemons here at the moment, and limes – gifts from friends and family. I decided to trial a recipe for a lemon cake that would incorporate leftover sour cream. I wanted especially to use a recipe of New Zealand chef Annabel White. I’d met her during the Restaurant Australia event last year. She is an amazing lady – full of fun, calls herself the cuddly cook – how cool is that!
I followed her instructions, messing only slightly with the content, changing light sour cream for regular sour cream, adding a bit of lemon juice. However, I decided to bake it in my old Bundt tin instead of her recommended 24cm springform round. Bad idea. It stuck like glue, so I had to scrape it out, in bits, with a knife.
I hate defeat, so piled it into a cling-wrap lined bowl, made a triple batch of the glaze she recommended (lemon juice and sugar), poured it over and then weighted it down. I hoped the glaze would bind it together.
Did it work? Oh yes indeed. (I love it when a plan comes together). Just as well, because I needed to serve it to guests for dessert at dinner. It was said to be very good, though so rich that you could only eat a small portion. I think it would serve about 12 people quite adequately. With vanilla ice cream I think.
That richness might have been the duck eggs I’d used in it – there were 8 in all, along with a couple of chook eggs.
If anyone would like to try it, I could put the recipe together. I could leave out the steps where the cake stuck to the tin mind you, and give an alternative of a lemon curd meringue cake…. a slightly smaller version.