The White Ramekins

food & photography

  • Home
  • Recipes
  • Portfolio
  • About

Lemon Drizzle Cakelettes

April 22, 2013 by TheWhiteRamekins

Lemon Drizzle Cakelettes

A few days back, I made these Lime and Mint posicles which were really tangy and refreshing. The citrus love kicked in the inspiration and this time I am back with these citrus-y and tangy lemon drizzle cakelettes, which are perfect for a summer alfresco lunch or an afternoon tea.

Lemon Drizzle Cakelettes 3

My love for baking with fresh fruits and vegetables isn’t hidden to anyone now. I get easily hooked on to fresh fruits of the season more than anything else. There’s one thing which I like most about summers, is that the season is full of so many hydrating fruits and veggies like honeydew, watermelon, mangoes, cucumber, gourd family etc. that we get to eat.

Lemon Drizzle Cakelettes 2

And while we are talking about these fruits and vegetables, we can’t forget lemons without which the season is incomplete. A generous squeeze of fresh lemon or lime on fruits and salads is all I need on a hot scorching afternoon. A glass of lemonade is perfect enough to rebound all the energies and keep me get going.

Lemon Drizzle Cakelettes 1

These mini cakes or the cakelettes {the way I call them} are full of citrus-y aroma of lemon zest. And the sweet flavor of sponge pairs very well with the tangy lemon glaze. They aren’t pucker-y at all, but good enough to freshen up the dull summer afternoon.

`

The recipe is adapted from Monsieur Eric Lanlard’s Home Bake. The original recipe suggests to bake the cake in a 8 1/2 inch sandwich/springform tin. I rather baked the cake into these 8 mini cakes. I also cut down on butter {original recipe calls for 175 gm butter} to make these cakes a bit more lighter and I didn’t find them dry at all with lesser butter.

Ingredients

125 gm unsalted butter
175 gm caster sugar
3 large eggs
6 tbsp milk
225 gm self-raising flour
finely grated zest of 2 lemons

For sugar syrup drizzle

100 gm icing sugar
juice of 2 lemons

Instructions

  1. Preheat the oven at 180 degree Celsius and grease 8 2-1/2 inch ramekins.
  2. Beat butter and sugar together until pale and fluffy.
  3. Beat in eggs one by one until all incorporated. Beat in the milk and lemon zest.
  4. Fold in the flour, until just mixed through. Pour the batter into ramekins and bake for 20-25 minutes until a skewer inserted into center comes out clean. If baking in a springform cake tin, bake for 40-45 minutes.
  5. Meanwhile, for the glaze/drizzle, mix the icing sugar and lemon juice to make smooth paste.
  6. Let cake cool in tin on a wire rack for 15 minutes. Invert on to the wire rack, keeping the rack on a big plate. Poke the cake with a fork to make multiple holes and drizzle the lemon and sugar syrup on top of it. Decorate with some lemon zest on top and serve at room temperature.

Filed Under: cake Tagged With: baking with fruits, citrus, food, lemon drizzle cake, lemon recipes, summer dessert

Dark Chocolate Mousse With Sugared Kamquats

February 3, 2013 by TheWhiteRamekins

Dark Chococlate Mousse With Sugared Kamquats 3

Late last year I brought home a Kamquat plant, then fledgling. I kept it in the balcony, nurtured it with enough sunlight, hoping it to bear the fruits one day and to try out some new delish recipes with it. Passing each day, it grew up more and more with new shrubs coming out.And now it has born three pretty colorful so orange-y fruits. But not enough to be plucked and cooked. And they are so tart and bitter that you wouldn’t dare to eat them straight. But they are so perfect to go into marmalade.

Dark Chococlate Mousse With Sugared Kamquats 1

I was having this discussion with Deeba about my silly hope to get the loads of fruit from the tree the other day and how much I am inspired to see her Jam making and other recipes using this tart and bitter fruit. And she is such a kind lady that she sent me a bag full of fruits last Friday.

Dark Chococlate Mousse With Sugared Kamquats 2

I was all set to try out cooking with them over the weekend. I decided to make them sugared, as this was the most easy way I could cook them. I served them with this lusciously smooth dark chocolate mousse. It came out to be a really nice combination. I still have some fruit left in my fridge and I am hoping to bake some cake pretty soon, as they can last for a week in fridge.

Dark Chococlate Mousse With Sugared Kamquats

Ingredients

170 gm bittersweet chocolate
1/4 cup water
3 large egg whites
1/2 cup sliced fresh kamquats
1/2 cup sugar
1/3 cup whipping cream

Instructions

  1. Chop the chocolate and heat it with water in a heavy bottom saucepan until the chocolate melts through.
  2. Keep it aside to let it cool down a bit.
  3. In a bowl, whisk the egg whites until they form soft peaks. Add 1/4 cup of the sugar and whisk more to form stiff peaks.
  4. Fold in the melted chocolate into the egg whites. Pour the mixture into 4 ramekins and let them set in fridge for at least 6 hours or overnight.
  5. Mix kamquats and remaining sugar into a saucepan. Let stand for 10 minutes and then stir slowly on a low heat until sugar dissolves. Cove and chill for 2 hours.
  6. Beat chilled whipping cream to form soft peaks. Spoon the whipped cream over mousse and top with kamquats and their syrup.

Filed Under: Creams Tagged With: bitter orange, citrus, dark chocolate, food, kamquats, mousse

Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

Connect with me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress