Sep 13, 2010

Lemon & Yoghurt Cake with Lime & Coconut Ice Cream

Sunday required a shop at the South Melbourne markets for some fresh ingredients for baking. Last week I purchased some vintage cutlery from Etsy and have been so excited to use it in my food shots.

Lemon & yoghurt Cake

1. Mix 1 cup sugar and grated rind of two lemons with an electric beater
2. Then add 2 eggs and 1 cup oil (I used vegetable oil) and beat well
3. Then add 1 cup natural youghurt and 1/4 cup lemon juice and beat well
4. Then add 2 cups SR flour and beat well with electric beater
5. Pout into greased and floured fluted ring tin.
6. Bake at 180 degrees Celsius
7. Turn onto place and prick with skewer - evenly spoon hot syrup over cake.

Lemon Syrup
Bring to the boil 1/4 cup lemon juice and 1/4 cup sugar. Stir until dissolved.

Coconut lime Ice Cream

1. ¼ cup (25g) desiccated coconut
2. 1 ½ tablespoos grated lime
3. 1/3 cup (80ml) lime juice
4. 4 tablespoons coconumt milk powder
5. 1 litre of good quality vanilla ice cream (softened)

Combine the desiccated coconut, grated lime rind, lime juice and coconut milk powder in a bowl and mix well.

Add the coconut miuxture to the ice cream and fold through with a large metal spoon, untilo evenly incorporated.

Work quickly so that the ice cream doesn’t melt.

Return the mixture to the freezer and freeze for 30mins

Serves 4.

all images  © victoria robertson

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