INFORMATION
RECIPES
Lemon souffle and lemon cake
Ingredients
CAKE
250g butter
250g sugar
4 eggs
75g flour
250g ground almonds
2 lemons, zested and juiced
LEMON SOUFFLE
4 lemons
50g corn flour
50g water
4 egg whites
100g caster sugar
250g butter
250g sugar
4 eggs
75g flour
250g ground almonds
2 lemons, zested and juiced
LEMON SOUFFLE
4 lemons
50g corn flour
50g water
4 egg whites
100g caster sugar
CAKE
1. Pre heat Steam Combi oven to 160 °C on CAKE PLUS.
2. Cream the butter and sugar in an electric mixer until light and fluffy. Gradually add the eggs one by one, beating continuously
3. Add the flour and ground almonds, then the juice and zest of the lemons. Beat for a further minute, pour mixture into a greased 25cm shallow cake tin, and bake for 35 minutes.
4. Remove to a wire rack to cool.
LEMON SOUFFLE
1. Prepare the lemons by cutting the lemons carefully in half, and cut the bottom of each half flat (without cutting into the lemon) so it sits flat; Juice the lemons, strain the juice and place in a small saucepan. Scoop the flesh out of four of the lemon halves, reserving the shells.
2. Bring the lemon juice to the boil on induction setting 5. Combine the corn flour and water until smooth and whisk in to the lemon juice on the heat, cook for 1-2 minutes until thick and boiling, whisking continuously. Remove from the heat and continue to whisk for one more minute.
3. Place the lemon juice mixture into a medium sized stainless steel bowl.
4. 10 minutes prior to serving, place the egg whites into the bowl of an electric mixer. Beat on high speed until soft peaks form. Add the castor sugar and continue to beat until stiff peaks form.
5. Fold the beaten egg whites into the lemon/corn flour mixture. Place the mixture evenly into the lemon halves filling each one to the top (you will have some excess mix).
6. Place lemon halves on to a baking tray and bake on Cake Plus 170 °C for 7 minutes. Meanwhile, remove the cake from the tin and cut even squares, each one approximately the same diameter as a lemon.
Serves 4
Note: To serve place one lemon soufflé along side one square of cake on each of four serving plates. Serve with clotted cream and fine lemon zest. Other citrus fruits could be used instead of lemons.
1. Pre heat Steam Combi oven to 160 °C on CAKE PLUS.
2. Cream the butter and sugar in an electric mixer until light and fluffy. Gradually add the eggs one by one, beating continuously
3. Add the flour and ground almonds, then the juice and zest of the lemons. Beat for a further minute, pour mixture into a greased 25cm shallow cake tin, and bake for 35 minutes.
4. Remove to a wire rack to cool.
LEMON SOUFFLE
1. Prepare the lemons by cutting the lemons carefully in half, and cut the bottom of each half flat (without cutting into the lemon) so it sits flat; Juice the lemons, strain the juice and place in a small saucepan. Scoop the flesh out of four of the lemon halves, reserving the shells.
2. Bring the lemon juice to the boil on induction setting 5. Combine the corn flour and water until smooth and whisk in to the lemon juice on the heat, cook for 1-2 minutes until thick and boiling, whisking continuously. Remove from the heat and continue to whisk for one more minute.
3. Place the lemon juice mixture into a medium sized stainless steel bowl.
4. 10 minutes prior to serving, place the egg whites into the bowl of an electric mixer. Beat on high speed until soft peaks form. Add the castor sugar and continue to beat until stiff peaks form.
5. Fold the beaten egg whites into the lemon/corn flour mixture. Place the mixture evenly into the lemon halves filling each one to the top (you will have some excess mix).
6. Place lemon halves on to a baking tray and bake on Cake Plus 170 °C for 7 minutes. Meanwhile, remove the cake from the tin and cut even squares, each one approximately the same diameter as a lemon.
Serves 4
Note: To serve place one lemon soufflé along side one square of cake on each of four serving plates. Serve with clotted cream and fine lemon zest. Other citrus fruits could be used instead of lemons.
