2020 KEEN YOUNG COOK FINALIST: SOPHIE RYAN

Lavender & Lemon Loaf Cakes with Raspberry Ripple & Raspberry Coulis

"I chose my recipe because I thought it has great flavour combinations and it is slightly unusual.  I think other people would try to taste this and they might want to make it.  I have used some different ingredient, such as the lavender and freeze dried raspberry powder."

Ingredients

For the cake

  • 200g self-raising flour

  • 200g soft margarine (STORK)

  • 200g caster sugar

  • 4 eggs

  • 1tsp dried lavender (will bring own)

  • 1tsp freeze dried raspberry powder (will bring own)

  • Zest of 1 lemon

  • Juice of ½ lemon

  • Icing sugar to serve

 

For the coulis

  • 1 punnet raspberries

  • 10g icing sugar

  • Juice of 1 lemon

  • To serve:

  • Reserved raspberries

  • 100g clotted cream

  • 1 lemon

  • ½ tsp dried lavender

  • Serviettes/coloured string

  • Lemon slice

  • Lavender sprig

  • Raspberries

  • 20g Icing sugar

Method

1. Cream the butter and sugar.

2. Gradually add one egg at a time sieving a little flour as you go.

3. When all eggs have been added, sieve and fold in the remaining flour.

4. Fold in the dried lavender and lemon zest and juice.

5. Add the mixture to the lined loaf trays. 

6. Sprinkle over the dehydrated raspberry powder and ripple it through the cake mixture with a skewer.

7. Bake at 160c for approximately 20mins.

8. Leave to cool for 10mins before removing from the cake cases.

9. Make the coulis by blending the raspberries (reserve 6) with the icing sugar and lemon juice.  Pass through a sieve. 

 

To serve: Wrap two loaf cakes in serviettes and tie with string. Slice another two cakes. Start plating up. Slice the lemon and quenelle the cream.  Serve with coulis and a dusting of icing sugar.

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