A cake that’s a hit at more than just wed­dings

The Woolwich Observer - - LIVING HERE - RECIPE NOTES

WE’RE GET­TING READY TO cel­e­brate the love this week­end with a wed­ding for a spe­cial cou­ple and a fam­ily I have grown to trea­sure. This busi­ness has brought many spe­cial peo­ple into our lives.

A com­pli­ment is of course when some­one says “your food is amaz­ing!” Although the big­gest com­pli­ment is when they in­vite you to their spe­cial oc­ca­sions over and over. This week­end we will be serv­ing our sig­na­ture cake in the form of dessert and wed­ding cake. It did not oc­cur to me when we came up with this de­lec­ta­ble berry lay­ered torte that it would be a sta­ple on the menu.

As we ap­proach a very busy time in cater­ing we have to pause and re­mem­ber how lucky we are to have a place in the com­mu­nity where we are known for good food. Our team has grown a lot in the last few years, but the ap­proach has al­ways been the same: Mem­o­rable food from scratch, made by peo­ple who love what they do!

All the best to the happy cou­ple this week­end and thank you for al­low­ing us to cook for your big day!

Lemon Cake with Fresh Berries

1 cup un­salted butter, soft­ened 2 cups of sugar 4 eggs room tem­per­a­ture 2 tsp. vanilla ex­tract 3 cups all pur­pose flour 1 Tbsp. bak­ing pow­der 1/2 tsp. salt 1-2/3 cup milk 1 Tbsp. lemon zest Cream mix: 1 cup 35% cream 3 Tbsp. sugar 1 tsp. of vanilla 1 tsp. lemon zest Fresh mint 1/2 quart of berries (straw­ber­ries, blue­ber­ries or black berries – all will work)

In a large mix­ing bowl, cream to­gether butter and sugar un­til pale yel­low and fluffy.

Beat in eggs, one at a time, add vanilla.

In an­other bowl, mix to­gether flour, bak­ing pow­der and salt. Stir dry ingredients into butter mix­ture al­ter­nat­ing with milk in thirds, adding lemon zest un­til all is com­bined.

Scoop into two but­tered and parch­ment pa­per­lined cake pans. Bake in pre­heated 350 F oven un­til golden and cake tester comes clean, about 15- 20 min­utes.

Re­move from pan and al­low to cool.

Whip 35% cream with sugar un­til soft peaks form, adding vanilla, sugar and lemon zest.

Cut top off of the cakes to level them, then take a spoon and spread whipped cream on the top, add diced berries. It may be tempt­ing to add a lot of whipped cream in the mid­dle but don’t add too much!

Stack the other layer of cake on gen­tly, then top with more whipped cream and berries. Chill in the fridge to set. Gar­nish with fresh mint and berries. En­joy!

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