A special valentines cake

3 comments
baking
This gin and lemon is the ultimate cake for moist yumminess- there really is no secret to moist cakes, they always have a syrup poured over just after removing from the oven. Leave the cake in the tin and refridgerate for at least an hour. You risk the whole bundle of moistness falling apart on you if you impatient!

I baked this one in two heart shaped tins, sandwiched together with fresh (Thermomix) lemon curd, and decorated with raspberries and cream cheese icing. The sharp lemon taste really needs that icing to balance the flavours.

For the original post and recipe go to Gin and lemon cake | vannillarock

I make mine in the Thermomix using the whisk after softening the butter at 50°. You can of course make a delicious light cake batter in a stand mixer.

 

Wishing you all a cake enhanced Valentine day!

Anne

 

Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

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