Flourless Lemon Cake

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It’s Day 25, I’m still on my Pseudo-Atkins diet even though I’ve cheated a number of times which may or may not have resulted in my lack of weight loss, whoops. Here are the lies I’ve been telling myself these past few days:

1. Mexican food has no carbs.

2. Corn tortilla is made of corn only.

3. Ice cream is made of ice and cream, it’s just water and fats.

4. Carrot soup only has carrots.

5. Flourless lemon cake is made of almond flour and eggs. Sugar? What sugar?!

Let’s forget the fact that I’ve been cheating (teehee) and focus on how amazingly easy and delicious this flourless lemon cake is. I jazzed the original recipe up a bit because I felt that it was not lemon-ey enough. Once the cake came out of the oven, I drizzled lemon juice all over the cake. I think I got a bit too excited with the prospect of cake that I drizzled a tad too much and ended up with a soggy cake. I apologise to all my friends who had to eat the soggy cake and I promise I will be more careful next time.

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The cake holds up because the egg whites are whisked to medium peaks, forming the structure of the entire cake. I love how no butter is used at all in this cake. Makes it seem so healthy 🙂 And almonds, almonds are good for your health right?

Just make this cake. It’s good for your health.

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Ingredients for Cake
4 Eggs
Zest from 4 lemons
4 Tbsp + 4 Tsp sugar
1.5 cup almond flour
1 Tsp baking powder
Milk

Ingredients for Lemon Syrup
Juice of 1 lemon
Sugar, to taste

Directions
1. Preheat your oven to 180 degrees Celsius.
2. Grease loaf pan
3. Separate eggs, yolks in a medium-sized bowl and whites into grease-free bowl.
4. Beat yolks with 4tbsp of sugar. Add ground almonds, baking powder and mix until smooth.
5. Mix in milk until dropping consistency.
6. Whisk egg whites until medium peaks, adding the remaining 2 tsp of sugar.
7. Gradually fold in egg whites into yolk mixture to form light & fluffy batter.
8. Pour batter into pan and bake for 25-30 minutes.
9. While baking, dissolve sugar in lemon juice over medium fire.
9. Upon removing from oven, use a satay stick to poke holes in the cake and drizzle lemon syrup over.
10. Let cake cool before removing and serving.

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Roasted Chicken in Milk with Lemon Zest

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I have no idea how I came across this recipe but when I saw it, I knew I had to try it out because it looked so simple yet everyone only had praises for it. It was only recently when my friends were talking about how they tried to make this for New Year’s Eve dinner that I got reminded about this recipe. Fyi, two guys who had never cooked before managed to make this chicken, proving how easy this dish is!

So I tried it out tonight and the hardest part was basting the chicken for an hour while it was roasting in the oven. The milk turned into a nice creamy thick sauce with a hint of lemon that would turn into a pasta sauce if only I wasn’t on my stupid pseudo-Atkins diet. The chicken was quite filling, probably because of the cream but it tasted like comfort food.

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I’m quite excited about the possibilities of this recipe, perhaps adding paprika to it would bring it to another level or maybe I should put more thought into bringing out the lemon-y taste.

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Ingredients
Chopped up chicken/ Whole chicken
500 ml milk
3 dried bay leaf
Zest of 2 lemons
1/2 cinnamon stick
10 cloves of garlic

Directions
1. Preheat oven to 180 degrees Celsius.
2. Drizzle olive oil onto pan and fry chicken, skin side down until it is golden brown.
3. Place chicken onto roasting pan with the rest of the ingredients.
4. Roast chicken for about an hour, basting it occasionally.

Classic Lemon Bars

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The holidays are finally here!!! 🙂 Semester 1 of med school has been crazy, if this is supposed to be the slackest period, then life is going to be crazy busy for the next 5 years. I made these lemon bars a few weeks back when I needed a break from all that studying and also to feed my friends. They taste the best on the same day of baking though because the crust gets soft, which is an added reason for you to just finish the entire tray of lemon bars yourself.

I am in love with the gooey centre and I’m sure you will be too. Even my health-conscious mother can’t control herself when she see these bars lying on the island top.

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Ingredients
For the crust
½ cup unsalted butter, softened to room temperature
½ cup granulated sugar
1 cup all purpose flour
pinch of salt

For the filling
4 large eggs
1 teaspoon fresh lemon zest
½ cup fresh lemon juice
¾ cup granulated sugar

Directions
1. Preheat the oven to 170
2. Line a 10 x 10 inch baking tray with parchment paper.
3. For the crust, cream butter and sugar together with a stand mixer fitted with a paddle attachment until light and fluffy (about 5 minutes).
4. Add flour and sugar, beat on low speed.
5. Dump the crust into the tray and press it down with your fingers.
6. Bake for 15 minutes or until browned around the edges.
7. While baking the crust, whisk the eggs and sugar until thick.
8. Whisk in lemon juice and lemon zest.
9. Remove baked crust from the oven and immediately pour filling over the crust.
10. Bake for 18 to 20 minutes or until it is lightly browned on top and the centre is not jiggling.
11. Cool completely in the pan.
12. Run knife around the edges of the pan and slice into squares.
13. Store in air-tight container separated by wax paper layers.

Lemon Drizzle Cake with Lemon Cream Cheese Frosting

I made my own birthday cake because I was sick of paying so much for a birthday cake that tastes meh and was probably made in a dirty kitchen (observations made from working in a bakery). So I made a lemon drizzle layered cake with lemon cream cheese frosting because lemon is my favourite ingredient to work with. It’s refreshingly sour and always in my fridge. You can make variations of this, in the form of cupcakes or perhaps just a one layered cake with the frosting on top.

Lemon Drizzle Cake

Ingredients for one layer of 9 inch cake
175g Butter
150g Caster Sugar
2 lemons
pinch of salt
4 eggs
100g self raising flour
75g almond meal
A little milk (3-4 tablespoons)
75g sugar

Ingredients for Lemon Cream Cheese Frosting
250g Cream Cheese
150g icing sugar (adjust to your desired sweetness)
50ml lemon juice

Directions for cake
1. Preheat oven 180C or 160C fan oven. Grease and line loaf tin with greaseproof paper.
2. Whisk well butter, caster sugar, and zest of 1 lemon until light and fluffy. Approx 4-5min.
3. Add a pinch of salt and the eggs slowly one at a time until well combined before adding the next.
4. Change the whisk to paddle attachement.
5. Sift over flour and fold in, followed by almonds.
6. Add enough milk to bring mixture to dropping consistency so that it falls off the spoon.
7. Pour mixture in the loaf tin and even out the top. Make slight well in center.
8. Bake for 40-45 min, until a skewer comes out clean.
9. In a small sauce pan, combine juice of 2 lemons and demerera sugar and slowly heat until sugar is dissolved. Add zest of remaining lemon. Turn heat off.
10. Use a skewer stick to make holes in the cake and pour the drizzle lemon syrup slowly into the holes when the cake is warm. Important to do this once the cake is just out of the oven.
11. Let sit to cool.

Directions for Frosting
1. Whisk everything together