One of my all time favourite flavours is lemon. When I was making the Australian Women’s Weekly classic, Caramel Chocolate Slice recently, I was inspired to try a citrusy version. This slice is my Lemon and White Chocolate Slice.
I like to use the zest and well as the juice of lemons to give an extra citrus boost when I am cooking. Cooking the lemon filling is more to cook out the egg yolks than to actually thicken the curd, the reaction between the lemon juice and condensed milk when mixing without any heat produces a thick filling. With the cooking oil you use, I recommend you select a neutral flavoured oil, I used rice bran oil.
I recommend you bring your finished slice to room temperature before slicing if you have refridgerated it, otherwise the chocolate topping will be prone to cracking as you chop (I learnt this the hard way, and the firm chocolate caused the lemon filling to ooze out a little). The slice is quite rich, you I recommend you cut into dainty portions – you can always go back for seconds or thirds if you still have room.
What I was cooking this time last year: Banoffee Pie
Lemon and White Chocolate Slide
* This recipe was adapted from a Caramel Chocolate Slice recipe by The Australian Women’s Weekly recipe cards. I have modified and adapted it to come up with the below reincarnation.
- 120g butter
- 1 cup rolled oats
- 1/2 cup plain flour
- 1/2 cup self-raising flour
- 1 cup brown sugar, lightly packed
- 400g can condensed milk
- 2 lemons
- 2 egg yolks
- Generous pinch of salt
- 22og white chocolate
- 1 tablespoon cooking oil
- Turn the oven on to 180°C. to pre-heat.
- Melt the butter in a saucepan over a low heat.
- Add the oats, flours, brown sugar and melted butter to a food processor bowl. Mix the biscuit base mixture until combined.
- Line a baking tray with grease-proof paper.
- Tip the biscuit base mixture into the lined baking tray, and press out evenly over the base of the tray.
- Cook the biscuit base in the oven for 10 minutes.
- Remove the biscuit base from the oven and set aside to cool.
- Add the condensed milk to the saucepan used to melt the butter.
- Zest and juice the lemons and add to the condensed milk in the saucepan.
- Add the 2 egg yolks and salt to the saucepan and mix everything to combine.
- Cook the lemon filling over a medium-low heat, stirring constantly until the mixture is hot. Continue cooking for a further two minutes to ensure the egg yolks are cooked.
- Pour the hot lemon filling over the biscuit base, spread out to create an even layer. Set aside to cool.
- Add the white chocolate and cooking oil to a large bowl.
- Suspend the bowl over a saucepan of hot water and gently heat until the chocolate is melted and everything is combined.
- Pour the white chocolate over the lemon filling layer, spread out to create an even layer. Set aside to cool.
- Remove the lemon slice from the baking tray and cut into serving size pieces. Enjoy.
What is your favourite lemon recipe? Has this post inspired any new ideas?
For my mum’s birthday cake, she put in an order for something with lemon curd. Lemon curd is also known as lemon butter. I had been wanting to experiment with macadamias in a cake for a while and thought a macadamia cake would compliment a tangy lemon butter beautifully.
Macadamias are a nut that are native to Australia and a few other countries in South East Asia. In Australia we are able to readily buy the nuts, either roasted and salted, raw or chocolate covered, and also buy macadamia nut oil, which is good for baking. I used both the raw macadamia nuts and macadamia oil in my cake. Because of the high oil content in the nuts, I processed them with the flour so that I did not end up with a macadamia nut butter type concoction.
This is my twist on recipes that use ground almond meal. I used 2 x 20cm or 8″ round cake tins to bake my cake. I used the lemon curd as a filling with cream for the middle and poured instead of icing over the top. My cake ended up looking quite rustic, because I was too impatient to let the lemon curd set fully and poured it over the cake while it was still quite runny.
To test if something is at “coats the back of a wooden spoon” stage, take your wooden spoon you have been using to stir out of your liquid, and draw a line across the back of the spoon with your finger. If the line you have drawn stays there, and liquid isn’t bleeding down and distorting the line, it is ready.
Macadamia Cake with Lemon Curd Icing
- 300mls double or extra thick cream
- Lemon jelly or jube lollies to decorate
- 3 eggs
- 1 cup of sugar
- 3/4 cup macadamia oil plus extra to grease your cake tins
- zest from 1 or 2 lemons
- 1/4 cup lemon juice
- 1 cup plain flour
- 2 teaspoons baking powder
- 200g raw macadamias
- 100g butter, chopped
- 1 cup sugar
- zest of 2 lemons
- 1/3 cup lemon juice
- 2 eggs, lightly beaten
- To make the cake, preheat the oven to 180°C, grease 2 x 20cm or 8″ cake tins with a generous coating of macadamia oil and cut out 2 circles of grease-proof baking paper to line the bottom of the tins.
- In a food processor, blitz the macadamias and flour until the macadamias are finely chopped and resemble almond meal.
- Add the baking powder, sugar, lemon zest and blitz to combine.
- Add the eggs, lemon juice and macadamia oil and blitz to combine.
- Divide the cake mixture between the 2 cake tins and smooth the tops.
- Bake the for approximately 25 minutes. When the cake bounces back when touched and is cooked, remove from the oven.
- Leave the cake to cool for 5 to 10 minutes in the tin.
- Turn the cake out of the tin onto a wire rack to cool completely.
- Your cake is ready to serve, enjoy it while it is still warm or once it has cooled.
- To make your lemon curd, add your curd ingredients to a heat proof bowl.
- Half fill a saucepan with hot water and place on the stove top over a medium to low heat, to great a gentle simmer.
- Set the bowl over a saucepan of hot water to create a bain marie.
- Stir the curd over the saucepan of hot water until it thickens and coats the back of a wooden spoon.
- Remove the curd from the heat and the bain marie. Refrigerate the curd until you are ready to assemble your cake.
- To assemble your cake, place one cake on your serving plate.
- Coat the first cake with lemon curd and cream.
- Set the second cake on top of the cream and lemon curd, and coat the top of the cake with extra lemon curd to ice.
- Decorate with your lemon lollies if using.
- Your cake is ready to serve. Refrigerate until you are ready for the birthday candles and singing.
What is your favourite birthday cake? Has this post inspired any new ideas?
As the Northern Hemisphere is gearing up for the cold weather, Australia is heating up. Peaches are just starting to come into season in Sydney. A tip for selecting perfect peaches, follow your nose. If it smells peachy, chances are it will taste great. With peaches, you won’t necessarily find the perfect looking peach on the outside, there may be a few scuffs and marks on the skin, what counts is what is underneath – the flavour, and aroma will give you a clue to what the peach will taste like.
I’ve used a biscuit base crust in this recipe. If you are catering for anyone gluten-free (like my sister-in-law) it is easy to use gluten-free biscuits so that they don’t have to miss out. A good rule of thumb with your base is to use a ratio of 1:2 with your butter and biscuits. I also added whole roasted almonds, but if you prefer you could use ground almonds.
Peeling peaches: Set up a saucepan of water boiling and a bowl with water and ice cubes on standby. Cut a little cross x shape into the base of your peach. Drop your crossed peach into the boiling water for 1 minute, take out of the hot water and place straight into the cold water to stop the peach from cooking. Allow to cool for 30 seconds or so. Peel the skin away from the flesh underneath. If your skin does not peel easily, place back into the boiling water for another 30 seconds, then straight back into the iced water. Try peeling again. Repeat this process until all of your peaches are peeled.
Makes 6 tarts, with extra peach curd left over
- 250g sweet biscuits
- 50g whole almonds
- 125g butter, softened
- 4 medium peaches, peeled
- 3 whole eggs plus 2 egg yolks
- 150g sugar
- 1 teaspoon vanilla extract
- 100g butter
- zest and juice of 1 small lemon
- Roast the almonds in a 180°C oven for 15 – 20 minutes until fragrant and roasted (don’t let them get too much colour or burn)
- Remove the almonds from the oven and allow to cool
- Add the biscuits and almonds to your food processor and blitz into crumbs
- Add the softened butter and blitz again to combine, the mixture should look like wet sand
- Divide your mixture between 6 individual tart tins, and using a glass that has had the bottom dipped in water, press the biscuit base into your tins and up the sides (the water helps limit the mixture sticking to the bottom of the glass)
- Refrigerate your bases until firm
- To make the peach curd, add 300g worth of the peaches to a heat proof bowl and crush
- Add the eggs, sugar, vanilla, butter and lemon juice and zest in with your peaches
- Sit the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water
- Stir your peach curd mix until thick, this process takes approximately 25 minutes so settle in and make yourself comfortable while you are stirring
- Once thickened, remove the bowl of curd from the saucepan, and blitz using a stick blender until smooth
- Allow your peach curd to cool (you may want to transfer some to a sterilised jar to use another time)
- Remove the tart cases from their tins, and spoon in peach curd
- Cut the rest of the peaches into slices and use to decorate your tarts and serve. Enjoy!
What is your favourite stone fruit? Has this post inspired any new ideas?