The Great Lemon Curd Off... that wasn't!

It's the start of Spring; my favourite time of year! The sun starts to shine after a long and cold winter, the flowers start to bloom and people seem happier (must be all the extra Vitamin D!). The start of spring, and the need to wear shorts, also means an end to my winter leg warmers, and I don't mean of the flash dance variety! I had winter scarey, hairy legs.

Now, I knew my legs were a bit rough but when the beautician said to me "what do we have here? A Knee Beard!" I realised I had left it too long. Seriously knee beard?! Why hadn't some one told me I was ZZ 'patella' top? 

Thankfully, now I am knee beard free and ready for springtime fun. Springtime is also about cooking with bright colors, featuring the fresh fruits and berries that come into season. In our yard it's lemons or thistles... I chose lemons.

The Great Lemon Curd Off....that wasn't

I love love love lemon curd. It's sweet, a bit tart and so delicious. You can eat it by the spoonful (my personal favourite), make lemon meringue pie, use it as a cake filling or in a trifle. Traditionally lemon curd is made using a lot of butter and sugar, both on the no go list for me. There are many different curd recipes available; some were grainy due to too much coconut oil, others too watery and not able to hold its shape. I made many but only 1 was the same taste and consistancy as the old sugar/butter curd. 

This was a non-off blog event. Why? Egg yolks don't grow on trees! Each curd uses 4 to 6 eggs so I made them over a longer period of time. Being the dedicated blogger that I am I dutifully ate each curd that I made; and the meringues made from the left over egg whites. 

My favourite curd was a conversion from a Masterchef Lemon Curd recipe. It was my go-to pre sugar reform so it seemed like a logical recipe to convert. The key to the best curd, especially when using coconut oil, which doesn't like high heats, is using a double boiler. Placing a heat proof bowl (preferably a glass bowl) over a saucepan of simmering water allows the curd to thicken slowly without spoiling. It is also important to add the coconut oil one tablespoon at a time. I can't tell you why; I only know that it works so trust me!

You can adjust the tartness of the curd through the amount of lemon zest you add, remembering you can't take the zest out once added so go gently. The curd will thicken some more once in the fridge and needs to be refridgerated once made.

LEMON CURD

Makes 2 cups (500 grams).

Approximately 1388 calories per 500 grams

INGREDIENTS

3 eggs

2 egg yolks

1/2 cup Maple Syrup

Zest of 1 to 2 lemons (start with 1, increase depending on taste)

Juice of 3 lemons (approximately 2/3 cup)

1/2 cup (120 grams) coconut oil (softened slightly)

INSTRUCTIONS

Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.

Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.

Add the coconut oil 1 spoonful at a time. Whisk after each addition.

Only add the next spoonful once the previous one has combined.

Stir regulary.

This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.

Cool and place in a glass container. Store in the fridge.

Jaffa Cake

Happy Fathers Day!!

Today is Fathers day in Australia. The day when jocks and socks are given, handmade cards are drawn and lunchtime beers are acceptable. It's the day when we all reminisce about the men in our lives.

My Grandpa was a cheeky joker. When we were little he'd sneak into the bathroom and pour cold water over us while we were in the bath. Of course we screamed and wriggled... but we loved it! He had a big veggie patch and was always making something in his shed.

My Grandpa always jingled. He had loose coins in his pocket which he would give us if we we're good. They were only 1 or 2 cent pieces but back in the day a few of those could get you a bag of lollies.

When I was little my Dad had an afro, a mustache and rode a motor bike (well... it was a tiny Honda but he still had a helmet and a leather jacket!). He also wore knee high socks with sandles - so he wasn't actually a cool dad.

Fathers Day is about celebrating the men who have shaped our lives; and what better way to celebrate than with cake? But not a girly, fluffy cake. It has to be tall, hairy and stinky; just like the men we love! I give you the Jaffa Cake;  2 layers of fluffy orange cake covered in delicious chocolate frosting.

Notes:

The recipe below is for one 20cm orange cake. You will need to make 2 (ie. use 12 eggs). Unless you have have an industrial sized mixer there will not be enough room to do the mixture for 2 cakes at the same time. 

JAFFA CAKE

Serves 16 slices, approximately 238 calories per frosted double layer slice
For a 2 layer cake make 2 cakes (Ingredients listed for 1 cake only).

INGREDIENTS (for one orange cake; make 2 seperate cakes)
6 eggs, separated
1/2 cup maple syrup minus 1 tablespoon(can substitute other sweeteners but will change taste and cooking time)
1 teaspoon vanilla extract
1/2 cup water
3/4 cup coconut flour
3 teaspoons baking powder
Rind of 1 orange
2 tablespoons of orange juice

INSTRUCTIONS
Preheat oven to 175C/350F
Place egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.
Slowly add the maple syrup; 1 spoonful at a time.
Mixture will triple in size and form peaks.
Add vanilla and whisk on medium/high until combined.
Turn whisk to medium and add egg yolks, 1 at a time. Add next yolk only once the previous one has been combined.
With the whisk on high, slowly add the water and juice/rind.
In a separate bowl, sift the coconut flour and baking powder together 3 times.
Add the dry ingredients to the wet and whisk on low until combined. You made need to scrape down the edges to ensure the coconut flour is mixed in.
Turn the whisk to high and beat for 30-60 seconds; until fluffy.

Pour into a greased and lined 20cm/8 inch cake tin.
Bake for 30-35 minutes, or until cooked.
Remember to cook 2 cakes for a 2 layer cake (you will therefore need 12 eggs)

FROSTING
(feel free to use ganache as an alternative)

INGREDIENTS
2 large ripe Avocado (or 3 small ones)
2 tablespoon vanilla extract
1/2- 2/3 cup cocoa, unsweetened
1/2-2/3 cup Maple Syrup
3 tablespoons Whipped coconut cream (or normal coconut cream)

INSTRUCTIONS
Remove pip from Avocados and spoon pulp into a blender.
Add vanilla, cocoa and maple syrup and blend until thoroughly mixed.
Stop and scrape down sides regulary to ensure that the avocados are broken  up and blended in.
Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment.
Add whipped coconut cream and whisk until fluffy (2-3 minutes).
Store in fridge until firm.
Spread 1/2 cup of frosting evenlyover top of 1 cake. (add more if required)
Spread more frosting over top and sides of cake.
There will probabaly be some left for eating with a spoon.
Keep refridgerated until serving.