3/26/2017

Lemon Cupcakes

I'm not a great fan of cupcakes as I find the topping too sweet, and I prefer muffins or our British fairy cakes. I was asked to make some for a special tea, so decided to make lemon ones, to use up 2 lemons which just happened to fall off my tree! The topping is a bit different as I used mascarpone.

 You need a muffin tin with paper muffin or cupcake cases.  Preheat oven 180C/gas4

80g flour
1 tspn baking powder
pinch bicarb.
40g ground almonds
75g caster sugar
3 eggs
100g melted butter
zest of 1 lemon

Icing:
250g mascarpone
juice and zest of 1 lemon
50g icing sugar
yellow colouring

Beat eggs and caster sugar together till white and fluffy.
Add the baking powder and bicarb to the flour and add to the mixture together with the ground almonds, butter and lemon zest. Mix together till a smooth batter.
Put the paper cases in the muffin tin and fill them 3/4 full with the batter.
Bake 15 mins till golden, then take out if tin and cool on a wire rack.

Beat the sieved icing sugar and mascarpone together, then add the zest and juice of the lemon and a few drops of yellow colouring. Mix well then spoon into a piping bag with a largish rose nozzle and decorate the cooled cupcakes. Keep in the fridge till you need them.



I liked the topping mixture, as the lemon counteracted the sweetness. If anything, I think I'd add a bit more icing sugar, but they proved very popular and others didn't seem to find them a bit sharp. I used yellow paste not the colouring in a bottle, as I find paste gives a better colour. The ground almonds gave a nice hint of nut to the cake, and they had a nice crumb, contrasting well with the soft icing.



3/11/2017

Lemon and Apple Tart

 I first had this tart in a little bistro-style restaurant in France. It's very different from the usual apple tart, using grated apples and including lemons in the filling. As I was in a hurry to get it made, I cheated and bought some shortcrust pastry from Waitrose, but of course you can make your own. The recipe was on a bag of sugar I bought ages ago in France!
What I loved about the ready-made pastry in France, was that is came in a round shape ready for the tart tin. Wish ours did!

You need:  a block of shortcrust pastry, 3 large eating apples, 150g caster sugar, 2 eggs, 80g melted butter and 2 lemons, washed well.

Preheat oven 200C/gas6.                          Grease a fluted tart tin.

Zest the 2 lemons and put it in a small bowl then add their juice. Grate the apples into a larger bowl then add the lemon zest and juice to stop the apples turning brown. Mix together.
Add the 2 eggs, the sugar and the melted butter and mix everything together.
Line the tin with the pastry then pour the mixture in.
Bake for about 40 mins till golden.


It's a lovely light tart and it makes a good dessert. The apples and lemons balance well - the apples taking away some of the acidity of the lemons.I like the texture - soft pastry and the contrasting texture of the grated fruit. I will certainly make this again.

ps the French bit that was on here was the recipe from the bag that I had typed and saved in Word ready to translate! Sorry I forgot to delete it.😮