. . . perfect for mid-march soirées and even better, dinners outdoors . . .
{meringue-encased lemon cakes:}
125g butter, softened
1 cup (220g) caster (superfine) sugar
1/4 cup finely grated lemon rind
2 eggs
1 1/2 cups (225g) plain (all-purpose) flour, sifted
1 1/2 teaspoons baking powder, sifted
1/2 cup (80ml) milk
2 tablespoons lemon juice
6 scoops vanilla ice-cream
basic meringue mixture {see below}
preheat the oven to 160°c (320°f); place the butter, sugar and lemon rind in the bowl of an electric mixer and beat until light and creamy; gradually add the eggs and beat well; fold in the flour, baking powder, milk and lemon juice; spoon the mixture into 6 x 1 cup-capacity (250ml) lightly greased muffin tins and bake for 30 minutes or until cooked when tested with a skewer; cool in tins for 5 minutes; remove and cool on a wire rack
using a tablespoon, scoop out a hole in the top of each cake and fill with a scoop of ice-cream; place the cakes on a tray and freeze for 30 minutes; spread the basic meringue mixture over the cakes and place on a baking tray; cook under a preheated hot grill (broiler) or in a preheated 200°c (390°f) oven for 2-3 minutes or until the meringue is set and golden; serve immediately; makes 6
{basic meringue mixture}
150ml eggwhites (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
1 teaspoon white vinegar
place the eggwhites in the bowl of an electric mixer and beat until stiff peaks form; gradually add the sugar and vinegar and beat until the mixture is thick and glossy; use immediately
{p.s.} previous table for two posts:
* homemade french baguettes
* crab bruschetta
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