Lemon Cake: The Lunar Chronicles


My tastes in books is very broad, I would give any book no matter the label a chance. However, I am prone to gravitate towards fantasy and science fiction. Even better if the two are mixed. Which is exactly what you get with the Lunar Chronicles.

The first book in the series is Cinder - based on surprise surprise Cinderella! Except she's a cyborg and a wanted fugitive. That's all I can say without giving too much away. I enjoyed it so much I couldn't wait to read what happened next in Scarlet. A story about a young girl who is looking for her grandmother and seeks help from a wolf. Marissa Meyer ties the two stories together very smoothly as she continued to do in Cress. The only title that might cause a raised eyebrow as it's the one name that isn't as obvious as the others if you haven't read the first two. Cress's story is based on Rapunzel and it's very cleverly done. The last but, not last title is Winter, which is based on no other then Snow White. Winter is the final book in the series and the fattest - probably due to the tying up of all the other stories as well as having a story for Winter.


In the end of the series they eat cake. I know it was a little bit random when Scarlet is like "Yo, everyone this has been a blast and so to celebrate here's a cake!" I can't say too much more without giving out spoilers and that's the last thing I want to do as this post is suppose to inspire you to read this series.

Anyhow, the cake Scarlet brings out is lemon. Therefore it made sense to me to make a lemon cake. Cake is a great comfort food and when mourning the end of a great series it good to have cake waiting for you. Just my option, but I dare you to deny it!


Lemon Cake

200g unsalted butter, room temperature
200g caster sugar
pinch of salt
2 lemons, zest
4 medium eggs
200g self-rising flour

Heat the oven to 175C and prepare two 7 inch or 18cm cake tins by lining the bottom of the tin and greasing the sides with butter. Beat the butter in a free standing mixer or with a handheld mixer, until soft. Add the sugar, salt, and lemon zest to the butter and beat together until pale and fluffy. In a separate bowl beat the eggs together until just combined. Slowly add the eggs the butter mixture. It will probably curdle when it does that just add a tablespoon or two of the flour (from the amount above not extra). Once all the eggs are added sift in the rest of the flour and beat until just combined. Divide between the batter between the cake tins and gently smooth out. Bake in the oven for 15-25 minutes. Cake should be a light brown and springy to the touch. If in doubt use the skewer test.

While the cake is baking make the lemon sugar syrup: 150ml freshly squeezed lemon juice (use the lemons from the zest and about another one or two lemons) and 150g caster sugar. In a sauce pan bring the lemon juice and sugar to a boil. Reduce the heat and let it simmer until the sugar dissolves and it thickens up a little.

When the cakes come out of the oven leave them to cool for a short while before soaking the tops of the sponge with the lemon sugar syrup. Remove from the tin and leave to cool completely before icing.

Lemon Buttercream
80g unsalted butter, room temperature
80g icing sugar, sifted
pinch of salt
40g lemon curd + 1 tbsp

Beat the butter until soft before adding the icing sugar. Beat the butter and sugar together until soft and fluffy and lighter in color. Then fold in the lemon curd.

to finish the cake: Ice the bottom layer with half the buttercream and a tablespoon of the lemon curd place the other cake layer on top and ice the top layer with the rest of the buttercream.


*Recipe was adapted from Peggy Porschen's Baking Boutique.

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