Another fabulous Jordan Rondel cake that I made recently was her Lemon and Pear Cake with Rosewater Drizzle. Luscious slices of pear adorn the top of a lemon cake, and a rosewater flavoured icing is drizzled over the top of the cake.
This cake is as light and flavoursome as it looks. If you would like to make it, you will need:
2 ripe pears, cut into 8 wedges
200g butter
200g sugar
4 eggs
1 teaspoon vanilla
200g almond meal
50g flour
pinch of salt juice and zest of 2 lemons
Preheat your oven to 180 degrees Celsius. Bake the pear segments in the oven until soft and caramelised for 20 minutes. Remove from the oven and allow to cool, but leave the oven on.
Line a 22cm round cake tin with baking paper.
In the bowl of a stand mixer, beat the sugar and butter until light and fluffy. Add the vanilla and beat in the eggs, one at a time.
Fold in the almond meal, flour and salt until just combined. Fold in the lemon juice and lemon zest.
Scrape the batter into the prepared cake tin and smooth the top. Arrange the pear slices on top of the batter, pressing in lightly.
Bake the cake in the oven for 45 minutes or until cooked through when tested. Remove the cake from the oven and allow to cool in the tin for 10 minutes before turning onto a wire rack to cool completely.
When the cake is cool, make the icing by mixing 110g of icing sugar with 2 tablespoons of rose water and the zest of one lemon. Drizzle over the top of the cake.
Slice and enjoy!
1 comment:
Wow that is fancy (in an impressive way) - I made a much simpler lemon cake (actually muffins) today - lots of lemons on our tree so I am quite interested in lemon recipes lately.
Post a Comment