Friday, 7 October 2011
Lemon Jelly Cakes
There really is no story behind these little lamington like cakes. Except that I was having dinner at my girlfriends house on Thursday night and we were discussing what we would do for our weekly girls lunch the next day. While flipping through recipes plus there were these little dainty looking cakes and my lovely girlfriend told me I had to make them. So of course I did.
They were beautiful and soft. Her hubby even came up with his own brainwave and smeared some lemon curd in between his with the cream.
85g packet lemon flavoured jelly crystals
1/2 cup caster sugar
2/3 cups self raising flour
1/2 tspoon baking powder
20g butter - melted
1 1/2 cups desiccated coconut
300ml thickened cream - lightly whipped
1. Preheat oven to 160°C. Grease 2 x 12 hole round based patty pans. Make the jelly according to packet. Chill for 1 1/2 hours or until set to the consistency of an unbeaten egg white.
2. Meanwhile, using an electric mixer, beat the eggs and sugar in a small bowl for 8 minutes or until very thick and creamy. Triple sift flour and baking powder over a sheet of baking paper. Gently fold flour into egg mixture. Fold in butter and 2 tablespoons of boiling water.
3. Spoon the mixture into the prepared pans. Bake for 8-10 minutes or until a skewer inserted comes out clean. Immediately turn out onto a baking paper covered wire rack. Cool.
4. Place coconut on a plate. Dip each cake into jelly then toss in coconut. Place in a single layer on a baking tray lined with baking paper. Cover with cling film. Place in the fridge for 30 mins. Cut cakes in half. Spread one half with whipped cream, top with other half of cake.
5. Serve with cup of coffee or pot of tea.