I am delighted to welcome Robbie Cheadle today with a wonderful recipe for a cake that will go down well all year round, but will be enjoyed by family and friends who might visit over the Easter weekend.
Oranges and lemons – how to make a lemon flavoured cake and delicious homemade lemon curd
Oranges and Lemons Nursery Rhyme
Oranges and lemons,
Say the bells of St. Clement’s.
When will you pay me?
Say the bells of Old Bailey.
When I grow rich,
Say the bells of Shoreditch.
When will that be?
Say the bells of Stepney.
I do not know,
Says the great bell of Bow.
Here comes a candle to light you to bed,
And here comes a chopper to chop off your head!
Chip chop chip chop the last man is dead
I was listening to the words of this old nursery rhyme the other day and it inspired me to try and make a citrus cake. My Mother loves lemon cakes and I haven’t made one for a while so I thought that I would go with a lemon flavoured cake, covered in lemon butter icing and filled with homemade lemon curd. Delicious!
Making the lemon flavoured cake
The best way to flavour a cake with lemon is to use fresh lemon zest and freshly squeezed lemon juice. We always have lemons at home so I asked my husband to grate three for me. Somehow, I always end up grating my fingers when I do it which is why I asked him. I grate to fast according to my Mother which is why I end up with this painful outcome. I juiced one of the lemons and set the juice aside to use for the lemon curd.
2 cups (250ml) self-raising flour;
1 ½ cups (375ml) white sugar;
1 cup (250ml) vegetable oil;
½ cup (125ml) lemon zest;
¼ cup (125ml) lemon juice; and
¼ cup (125ml) cold water.
Pre-heat the oven to 180 degrees Celsius. Separate the eggs. Add the sugar to the yolks and beat. Beat in the oil. Add the flour, one cup at a time and the water and lemon juice in between. Beat the egg whites until they are still. Fold the egg whites into the cake batter. Pour the mixture into a prepared round cake tin and bake in the oven for 45 to 55 minutes until a cake tester comes out clean.
Make the lemon curd
Homemade lemon curd is definitely the best and is, effectively, a lemon flavoured egg custard. Make sure that you use a good quality lemon when making lemon curd or it can taste very bitter.
2 large eggs;
1/3 cup (80ml) castor sugar;
Zest and juice of one lemon; and
50 grams butter, cut into cubes.
Set an oven proof glass bowl over a pot of water and bring the water to the boil. Crack the eggs into the glass dish and beat in the castor sugar, zest and juice of the lemon and cubed butter. Wisk the mixture until it thickens. Remove from the heat when the mixture is thick enough to coat the back of a spoon.
Make the lemon flavoured butter cream
125 grams of butter (softened);
2 cups of sifted icing sugar; and
1 ½ tablespoons lemon juice.
In an electric mixer, beat the butter until it is creamy. Add half of the sifted icing sugar, beating well. Add the lemon juice and beat very well to prevent curdling. Beat in the second half of the icing sugar.
Assemble the cake
Cut the cake in half. Spread the lemon curd over the inside of the cake leaving a ring about 1cm thick around the edges.
Place the top part of the cake gentle on the bottom half, sandwiching it together with the lemon curd. Apply a generous layer of the lemon icing to the whole outside of the cake. Decorate as you please.
I decorated my cake in a South African floral theme using a protea flower that I made from fondant and cosmos flowers also make from pink fondant.
Robbie Cheadle was born in London in the United Kingdom. Her father died when she was three months old and her mother immigrated to South Africa with her tiny baby girl. Robbie has lived in Johannesburg, George and Cape Town in South Africa and attended fourteen different schools. This gave her lots of opportunities to meet new people and learn lots of social skills as she was frequently “the new girl”.
Robbie is a qualified Chartered Accountant and specialises in corporate finance with a specific interest in listed entities and stock markets. Robbie has written a number of publications on listing equities and debt instruments in Africa and foreign direct investment into Africa.
Robbie is married to Terence Cheadle and they have two lovely boys, Gregory and Michael. Michael (aged 11) is the co-author of the Sir Chocolate series of books and attends school in Johannesburg. Gregory (aged 14) is an avid reader and assists Robbie and Michael with filming and editing their YouTube videos and editing their books.
Books by Robbie and Michael Cheadle.
One of the reviews for the series
The whole concept of these books is lovely with the story told in rhyme and revolving around baking and candy elements. This series is ideal for budding Master Chefs as it includes easy recipes that form some of the plot elements. What really sets it apart is the use of the beautiful fondant figurines in the illustrations. We look forward to reading more of Sir Chocolates adventures.
Read the reviews and buy the books: https://www.amazon.com/Robbie-Cheadle/e/B01N9J62GQ
Connect to Robbie and Michael at their blog: https://robbiesinspiration.wordpress.com/
My thanks to Robbie for this delicious recipe and I am sure would be a great contribution to the Easter celebrations.