Posts Tagged ‘Lemoncake’

KrakenMoot2014

Last night, in a little café off Swanston St, in the Melbourne CBD, the second ever Vassals of Kingsgrave Australian meet-up was held. In attendance (pictured from left to right) was Duncan (aka Valkyrist), Tanja (aka Scilens, en route back to Germany), Marius, and Jessica (aka jesicka309).

Coffee and red wine was drunk, wild ASOIAF theories were exchanged, winter cake was eaten (pictured below, baked by Marius), and a fun time was had by all! 🙂

WinterCake

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Lemon Coconut Slice (recipe)

Posted: December 23, 2013 in Creative
Tags:

LemonSlice

Merry Christmas everyone! This is a Lemon Coconut Slice I baked for my family’s Christmas lunch. It’s going to be a hot summer’s day (31°C / 88°F), so I thought a cooler dessert was in order. I’ve included the recipe below, if anyone is interested:

Ingredients:
-sweetened condensed milk (½ cup)
-butter (125g)
-milk arrowroot biscuits (250g)
-finely grated lemon rind (1 tablespoon)
-desiccated coconut (1 cup)

-icing sugar (¾ cup)
-lemon juice (3 tablespoons)
-butter (15g)
-desiccated coconut (2 tablespoons)

Method:
1) Crush the biscuits (very finely) into a big mixing bowl. I used a food processor for this, but if you don’t have one, I’m sure you can still do it by hand, or with a wooden spoon. Add a tablespoon of finely grated lemon rind (the yellow skin off the lemon), and 1 cup of desiccated coconut.
2) Place your condensed milk and 125 grams of butter into a saucepan, heat gently, and stir until the butter has melted and the mixture has combined.
3) Pour your warm milk-and-butter mixture into the biscuit crumb mixture, and mix together with a wooden spoon.
4) Press the mixture into a greased cake tin, and refrigerate it for 1 hour.
5) To make the icing, place 2 tablespoons of lemon juice and 15 grams of soft butter into a bowl, and sift the icing sugar over the top. Mix this until it’s nice and smooth.
6) Using a spoon or warm knife, spread the icing evenly over the chilled biscuit base, and then sprinkle it with 2 tablespoons of desiccated coconut. Return the slice to the refrigerator until the icing is set.
7) Cut into small squares, and serve.

IMG_0449

Well, lords and ladies, the first ever OzMoot was held last night, in a comfy little cocktail bar off Spring Street, in the Melbourne CBD. Four vassals were in attendance: two Aussies (me and jesicka309), one Romanian (marius), and one Brit (Bina007). We drank blood-red wine, feasted on sausage rolls and lemoncake, shared stories and theories beneath the imaginary flag of House Manwoody… and then dispersed back into the night. I had a really amazing time, and it was so cool meeting forum members in person.

It’s a shame we couldn’t record something for the podcast, because we had a pretty long and in-depth discussion of the A Song of Ice and Fire series. Unfortunately, the bar was too loud, and my iPhone simply wouldn’t have been able to capture anything. However, I’ve been wracking my brain, and here’s some of the stuff we settled on throughout the night: (more…)

Lemon Yogurt Cake (recipe)

Posted: November 27, 2013 in Creative
Tags: ,

LemonCake

Haha! I told you this blog would also be about lemoncakes. I baked this bad boy for the Vassals of Kingsgrave meet-up next Friday (officially titled OzMoot).

For anyone wondering what the in-joke is, lemoncakes (which I will stubbornly continue to write as one word) are Sansa Stark’s favourite food in the world, and so we have co-opted the desert as our rating system. For example, when discussing a movie, book, TV show, or video game, the first question we ask is: “how many lemoncakes out of five would you give it?”

The recipe for this delicious Lemon Yogurt Cake is very simple (which I like), and only require a whisk, mixing bowl, grater, measuring cup, juicer (unless you want to buy bottled lemon juice), and an oven pre-set to 180°C. I’ve listed the full recipe below if anyone is interested:

Ingredients:
-vegetable oil (¾ cup)
-eggs (x2)
-finely grated lemon rind (1 tablespoon)
-lemon juice (2 tablespoons)
-thick natural yoghurt (1 cup)
-caster sugar (1½ cups)
-self-raising flour (2 cups)

-granulated sugar (¾ cup)
-lemon juice (¼ cup)

Method:
1) Using a fine grater (the littlest holes on a cheese grater), grate the yellow skin off 2 lemons (called the rind), until you have 1 tablespoon’s worth. Then juice the 2 lemons until you have enough juice for 2 tablespoons.
2) Pour your rind, juice, vegetable oil, eggs, yogurt, and caster sugar into a big mixing bowl, and whisk it all together into an even mixture.
3) Sift your self-raising flour over the mixture, and then whisk again, until there are no dry spots left.
4) Pour the mixture evenly into a ringed cake tin, and put it in the middle of the oven at 180°C. The original recipe says to leave it in there for 35 minutes, but mine took about an hour. Just make sure that when you pierce the cake with a skewer or knife, the point comes out dry and it will be ready.
5) The frosting is made by lightly mixing granulated sugar with lemon juice (¼ cup) until it has a crystalline texture, and then smoothing it over the top of the cake while it is still warm from the oven. This ensures that the frosting will seep into the cake itself, and melt over the sides.
6) You can serve the cake warm or cold, but I found it much easier to slice up cold.

I hope you enjoy the cake. I’m also a big fan of lemon slice, so I might do another post on that in the future. Also, I love the fact that we have an entry in the “Lemoncake” category before the “Philosophy” category. How droll! 😀