Tag Archive for summer

Lemon Pound Cake with a Cherry Ribbon

Michael and I went to  Seattle for a couple of days last week. We had a blast, but when we got home, I found some very, very sad cherries in my fridge. They needed to be used up, well, yesterday. They weren’t good to eat–they would have been okay for jam, maybe, but there weren’t enough of them. Hmm….

I remembered being a Starbucks recently and seeing a lemon pound cake with a raspberry ribbon. I’ve never tried it, but I thought I’d do something similar with the cherries.

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So, I pitted them, threw them into a saucepan with some water and some sugar, and let them cook down. When they were nice and soft, I fired them in the blender, and made a kind of jammy syrup out of them. It was quite thick, but still smooth, not sticky.

I layered the cherry jam into a lemon pound cake, and baked it up. Success! Yum!

Lemon Pound Cake with Cherry Ribbon

(original source: Food TV)

Cake:

  • 1 1/2 c flour
  • 1 ttsp baking powder
  • 1/2 tsp salt
  • 1 c butter, softened to room temperature
  • 1 c sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1/4 c lemon juice

Cherry Ribbon:

  • 1/4 c cherries, pitted and cut in half
  • 1/4 water
  • 3 tbsp sugar

Glaze:

  • 1/3 c sugar
  • 1/3 cup lemon juice

Method:

  • Put all the ingredients for the cherry ribbon into a small saucepan, and cook on low heat for about 20 to 30 minutes until nice and soft. Puree in a blender until smooth.
  • Put the butter in a large bowl and cream well with an electric mixer. Add the sugar, and cream again.
  • Add the eggs, one at a time, mixing well after each one. Add the vanilla and incorporate.
  • In a separate bowl, combine the dry ingredients. Add to the butter/sugar mixture in batches, alternating with the lemon juice.
  • Line a loaf pan with parchment.
  • Put 1/3 of the batter in the bottom of the loaf pan, and smooth it out. Cover it with 1/2 of the cherry mixture. Cover with another third of the lemon batter, the second half of the cherry, and finish with the lemon cake on top.
  • Bake in the oven at 350 degrees for at least 6o minutes, probably closer to 70, until a toothpick comes out with just a few crumbs.
  • While the cake is still warm, take it out of the pan and peel off the parchment. Set up a cookie sheet with a wire cooling rack on top, and put the cake on the wire cooling rack. Mix the sugar and lemon juice together until the sugar is dissolved. Take a toothpick and poke holes in the top of the cake. Using a pastry brush, brush the glaze all over the top of the cake, allowing it to sink in.
  • When cooled enough, slice and serve.

Watermelon Mojito Sorbet

Here in Vancouver, last week, we had a few, brief, glorious, warm, summer-like days. And then it started raining again.

Like summer in a glass.

Like summer in a glass.

Nothing says “summer” to me more than watermelon. Refreshing, juicy and sweet, it’s the perfect summertime food. And probably my favorite cocktail of summer is the mojito. Also incredibly refreshing, with hits of lime and mint, cool and sparkling.

I was buying groceries last week, and big watermelons were on sale for $5. I couldn’t resist. Michael and I chowed down on about half of it, but I had lots left over, and a dinner invite for Sunday night. I decided to make a Watermelon Sorbet. But not just any sorbet: a Mojito sorbet. Now, I made this in my ice-cream maker, but if you don’t own one, try making it as a granita.

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I’m confident you could add rum or vodka to this to make it an “adult” version, but I didn’t, as I was concerned about how the alcohol would affect the freezing process. And I also wanted to feed it to my 8-year-old.

Watermelon Mojito Sorbet

(from A Bloggable Feast)

Ingredients

  • 4 cups of watermelon (I just used a melon-baller and scooped out 4 cups from a cut half)
  • 1 c simple syrup (1 c each water and sugar, dissolved in a pot on the stove), cooled
  • juice of one lime
  • a little zest of lime
  • 2 tbsp fresh mint, cut in chiffonade
  • Pinch of sea salt (I love Maldon)

Method

  • Bang the watermelon into a blender and turn it on. Drizzle the simple syrup into the top hole of the blender as it’s running. Puree until everything is smooth, then add the lime juice and a pinch of salt.
  • Next, you get to decide how Mojito-y you want your sorbet to be. If you want it to be flecked with bits of lime rind and mint, then stop blending, and stir the mint and lime zest in by hand. If you want it to be a more smooth, consistent texture, then add the lime zest and mint to the blender and give it another whiz.
  • Now, get out your ice cream maker and set it up. Turn it on, and while it’s running, pour the watermelon mixture into the top. Freeze according to manufacture’s directions.
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