Apple, Lime and raspberry shortcake

Raspberry and apple slice
Raspberry and apple slice

 

 

 

 

 

 

 

While ice cream is  for summer, oh, come on……………..ice cream is for all year, and no matter how full you think you are , there is always  room for ice cream.  Autumn puddings hot out of oven but still on the light side of the big winter pudding (that I so love) can only be improved with ice cream.

Originally this recipe was for morning tea, but I really couldn’t resist a small morsel while hot, then the ice cream came out and the whole recipe turned on its side with the addition of a hot raspberry sauce swirled around the side.

While this recipe is the double whammy. Wonderfully light and moist because of the apples, dust with icing sugar, or swirl on some whipped cream topped with more toasted almonds, or drizzle with a very lemony drizzle icing. This multitasking recipe will be a winner, no matter which way up you decide to serve.

Apple, Lime and Raspberry shortcake

150g butter – softened
½ cup caster sugar
2 eggs
1 tsp. vanilla extract
1 ½ cup plain flour
1 tsp. baking powder
1 apple – peeled and sliced thin
½ cup frozen raspberries
½ zest lime
1 tbsp. brown sugar
2-3 tbsp. sliced almonds

Method.

Pre heat oven 180’c. Line a 22cm square tin with baking paper.  Cream together butter and sugar. Add vanilla extract. Add eggs in one at time and beat together.  Add flour and baking powder. Mix together. Take ¾ of mix and place in tin and smooth out. Top with sliced apples, scatter raspberries, and zest over lime.  Sprinkle over brown sugar. Top with spoonfuls of remaining mix, and spread out lightly. Top with almonds. Bake in middle of oven for 25 minutes.   

Belinda Lombard, owner Lemongrass Catering.  www.lemongrasscatering.co.nz
‘LIKE’ us on Facebook/lemongrasscatering, to follow what we do during the week

 

Carrot Cake

carrot cake

 

 

 

 

 

While I play around with recipes and love experimenting, there are some recipes that have stayed with me for a long time and are defiantly firm favourites.  Some corporate clients only ever want this carrot cake and shortbread.  15 years in Scotland………. I defiantly can make shortbread.  Never did make Haggis, because there is something’s you need to leave to the locals.

So this recipe has travelled around the world and now resides back home in the kitchen.  Absolutely no fail, quick to make and if allowed, stores well. Great for Mothers day with a cup of tea.

Carrot Cake

1 c self-rising flour
1 cup plain flour
2 tsp. cinnamon
2 tsp. ground ginger
¼ tsp. freshly ground nutmeg
1 lemon zest
1 tsp. baking soda
1 cup oil
1 cup brown sugar
4 eggs
½ cup golden syrup
2 ½ cups grated carrots
½ cup chopped nuts – walnuts, pecans

Pre heat oven 160’c. Line a tin with baking paper.  Sift all dry ingredients together. Toss carrots into dry mix, and ‘fluff’ through, coating all the carrots so you don’t get a bit clump of carrots. Mix wet ingredients together and stir through carrot mix with chopped nuts. Bake for 45-50 minutes.   Let cool and ice with a traditional lemon cream.

Lemon Cream –250g cream cheese, 60 g butter – softened, 1 ½-2 cups icing sugar, zest of lemon and lemon juice.  Beat cream cheese and butter together, add icing sugar, lemon zest, and lemon juice to desired consistency.

Belinda Lombard, owner Lemongrass Catering.  www.lemongrasscatering.co.nz
‘LIKE’ us on Facebook/lemongrasscatering, to follow what we do during the week