Citrus – Feasting Is Fun

Lime Ripple Luxury Ice Cream

Hi to all my fabulous readers. Are you enjoying the current spell of warm weather here in the south of England? While it is so hot, a no churn ice cream recipe is ideal. And this Lime Ripple Luxury Ice Cream can be made in the morning, ready to enjoy by the evening.

Loving Limes

Currently I am in the middle of a full blown love affair with limes. I make no apology, because they taste so good. And having a softer, less sour flavour than lemons, they work well in many savoury dishes such as Lime Couscous . While in sweet dishes limes add a rounder, less tart, more subtle flavour. So my kitchen is never without lemons or limes.

FF Lime Ripple Luxury Ice Cream — **Lime Ripple Luxury Ice Cream** refreshingly good.

This ice cream recipe uses homemade lime curd. Since lime curd is readily available online and in the shops, feel free to substitute. My recipe for lime curd will be posted on here in the next week or so. Importantly, as a food blogger I always double check a new recipe before sharing it. Resulting in a reliable and consistent recipe that you may then follow in confidence.

Because not everyone owns an ice cream maker, this no churn recipe allows anyone to make great ice cream at home. So easily made with three main ingredients, a delightful dessert, to share with family and friends.

A quick note before starting. Depending on what the flavour is to be added to the base, has a direct impact on the quantity of condensed milk used. The lime curd used in this recipe is reasonably tart, as it is homemade. Shop bought curds should be similar. Yet if making, for example milk chocolate ice cream, the condensed milk should be reduced. Otherwise the result may well be an overly sweet ice cream. This is not a one size fits all recipe.

Recipe: Lime Ripple Luxury Ice Cream makes 1L approx.

600ml Double Cream

250g Condensed Milk – I use Carnation

1tsp Vanilla Extract – I use Nielsen-Massey

150g Lime Curd

Method:

This recipe forms part of my review for Andrew James and uses their Set of Five Stainless Steel Mixing Bowls With Air Tight Lids. The largest bowl holds 4500ml and has a splatter proof lid, meaning that a handheld whisk can be placed through the central hole where part of the lid is removed. This bowl proved excellent for whisking this ice cream.

Making The No Churn Lime Ice Cream

First of all, pour the cream into a large bowl and then weigh the condensed milk directly into the bowl. Add the vanilla extract.
Whisk the ingredients in the bowl. For this bowl the lid was attached with the centre removed and the ingredients were whisked until thickened. The thickness of the cream mixture should easily hold a figure of eight.

The splatter guard on this bowl only let through the tiniest spots of cream. Usually there is a massive kitchen clear up, wiping cupboards and floors! So the splatter guard is something that I find a huge bonus on this bowl
Next add in 50g of lime curd and give the mixture a quick mix, so that it is fully incorporated.
Pour the ice cream base into a freezer proof container, which has a secure fitting lid.
Now pour over the remaining 100g of lime curd and ripple it through the whipped cream.
Finally swirl the lime curd through using a wooden spoon handl

Freezing The Ice Cream

Snap the lid on to the ice cream container and place in the feeezer. If made in the morning ready for eating later in the day, switch the freezer to fast freeze mode and the ice cream should be frozen after 6 hours. The fast freeze setting is not required if freezing overnight.

Remove from the freezer 10-20 minutes prior to serving. As there are not any preservatives or additives added, it needs a little time to soften up, before scooping.

Because coconut, lime chocolate, extra lime curd all compliment the lime beautifully, have fun and play around with toppings. Alternatively simply enjoy it as it is!

If you have enjoyed the recipe for Lime Ripple Luxury Ice Cream you may also like these:

Dark Chocolate Chip Vanilla Ice Cream

Lemon Ripple Ice Cream

Triple Chocolate Chunk Ice Cream

Since creating recipes and sharing them is the heartbeat of Feasting is Fun. Therefore each recipe is always double checked. Most importantly is sharing tasty, consistent and reliable recipes that you can easily follow.

Whatever you are making, creating and baking in your kitchens, have fun creating your feast.

Sammie xx

Please do not copy any part of this post without my specific written agreement. See my Disclosure Policy

Boozy Lemon Drizzle Bundt Cake

I adore lemons. They are used in both sweet and savoury cooking in my kitchen. So, in honour of our eldest daughter’s birthday and inspired by last week’s first Great British Bake Off episode, I bring you my 100% gluten free Boozy Lemon Drizzle Bundt Cake.

This gluten free cake tastes no different to a regular cake made with ‘wheat’, which I am really pleased about, as it means more people can make and eat this delicious treat!

That said this Boozy Lemon Drizzle Bundt Cake can be made with regular, plain white flour if you do not need to make it gluten free.

Such a delightfully light, moist cake, with the tang of limoncello spiked drizzle soaked through the entire cake.

My Boozy Lemon Drizzle Bundt Cake, is a true lemon drizzle cake, in the sense that it has hot lemon syrup poured over a skewer spiked cake. Using a Bundt pan means that the syrup soaks from the bottom to the top, creating a fabulously flavoured cake.

As this cake was made for my daughter, to be shared with family and friends, I was very restrained when it came to adding the limoncello. For adults you could easily double, or triple the amount stated. Remember though it is the lemon flavour that needs to hit the palette first. Don’t knock everyone out with too much vodka 😉.

The colours used to decorate this cake are simply her favourite. I piped a line of thick, lemon icing along each ridge of the cake and then added sky blue sugar sparkles, pressing them in gently to the icing so they would stay. A finial dusting of white, edible glitter in the centre adds the necessary sparkle, even if it doesn’t show up in all of the photographs.

I chose to use the Heritage Bundt Pan by Nordicware.

Recipe: Boozy Lemon Drizzle Bundt Cake serves 10-12

I highly recommend Wilton cake release spray to grease the Bundt pan, alternitavely use melted butter and brush every part of the inside of the pan, then add 1 tablespoon of gluten free flour, tip the pan around until it is completely covered and tip out any excess flour – I cannot guarantee the same sharp edges using the butter/flour method.

For the Cake

275g/10oz Unsalted Butter softened to room temperature

275g/10oz Caster Sugar

1/4tsp Salt – I use Maldon Sea Salt

275g/10oz Certified Gluten Free Flour – I use Doves Farm

2tsp Baking Powder – I use Waitrose as it is gluten free

1tsp Vanilla Extract – I use Nielsen-Massey extracts

1tsp Lemon Extract or juice of half a lemon

Zest of one lemon

6 Large Free Range Eggs

For the Drizzle

Approx 50ml Freshly Squeezed Lemon Juice – juice of 2 lemons

Approx 50ml of tap water to make up to 100ml with the lemon juice

100g/4oz Caster Sugar

2tbsp Limoncello – more can be added for a pronounced flavour if desired

Icing to Decorate the Cake

200g/7oz White Icing Sugar

Juice of one whole lemon – approx 30mls, make up to volume with water if needed

Optional – sprinkles and edible glitter – ensure they are gluten free

Method: Preheat the oven to 170C/150C fan, gas mark 3.5

Prepare the Bundt pan by spraying or brushing on cake release, ensuring every part of the inside of the pan is covered.
Into a large bowl add the butter, sugar and salt. Whisk/beat until pale and creamy.
Weigh the gluten free flour and sift into a separate bowl with the baking powder.
Add the 6 eggs to the butter/sugar mixture and 2 tablespoons of the pre weighed, sifted flour – this will stop the mixture from splitting, which can lead to a denser cake. Whisk/beat the eggs into the butter and sugar until you have a fully combined, light mix.
Add the rest of the flour/baking powder, the lemon extract, vanilla and lemon zest.
Using a metal spoon fold all the ingredients together until they are fully combined.
Spoon the cake batter into the prepared Bundt pan.

Place the Bundt pan in the centre of the preheated oven and bake for 50-60 minutes.
Whilst the cake is baking make the drizzle:
Squeeze the strained juice of 2 lemons into a measuring jug, make the volume up to 100ml with tap water. Place 100g of sugar into a small saucepan and add the lemon juice liquid to it. Swirl to mix and place over a medium heat. Do not stir! Swirl occasionally, until the sugar is fully dissolved and the liquid starts to bubble. Remove the saucepan from the heat. Add your desired amount of limoncello and place a lid on the saucepan.
The cake is cooked when it is golden in colour, coming away from the sides of the pan and an inserted skewer comes out clean.
Once baked remove the cake from the oven. Allow the cake to cool for 10 minutes in the Bundt pan.
After 10 minutes use a wooden skewer to create holes right through the cake. I poked approximately 25 holes in the cake, this will allow the syrup to moisten the entire cake, not just the bottom – remember the Bundt cake is upside down.
Drizzle over the warm, boozy, lemon syrup, making sure you cover the entire base of the cake.

Leave the cake for a further 5 minutes in the pan, to allow the drizzle to soak right through to the top of the cake.
Now turn the Boozy Lemon Drizzle Bundt Cake out on to a cooling rack and allow to cool completely.

To Decorate the Boozy Lemon Drizzle Bundt Cake:

Sift the icing sugar into a bowl. Add 30mls of lemon juice and stir.
Add extra water to create a thick icing, that can still be piped.
Spoon the thick icing into a disposable piping bag (or piping bag fitted with a 3-4mm piping nozzle). Snip the end off of the disposable bag to leave a 3-4mm opening.
Place the cooling rack over a large baking tray – this will catch all the drips.
Starting from inside of the Bundt hole pipe the icing, following the lines of the swirl. Keep the pressure steady and pipe into the groove of the swirl, finishing when you reach the edge. Pull the bag away from the cake and any excess icing will drip through the cooling rack.
Continue working around each swirl until the cake is completed.

If adding sprinkles, either follow my design, adding them just away from the centre of the cake, or let your imagination take over and create your own design!
Finally add a dust of (I used) white edible glitter, to give your cake some added sparkle.
Carefully transfer the cake to a board/stand/plate.

Take photos of your beautiful creation.

Then serve it sliced with a cup of tea or coffee, or if it’s adults only, a shot of limoncello alongside 😉.

I am so pleased our daughter chose the light blue sprinkles for this cake. To be honest, it isn’t a colour I would put with a lemon cake and yet it looks so beautiful. She has a brilliant eye for design and I regularly ask her opinion on colour schemes/layouts and photographs for Feasting is Fun.

Thank you Star and very happy birthday.

If you have enjoyed this recipe for Boozy Lemon Drizzle Bundt Cake you may also like these:

Lemon Blueberry Bundt Cake

Lemony Strawberry Pavlova

Swirl Lime Drizzle Cake

I have other gluten free cake recipes such as my Marshmallow Frosted Mango Cupcakes and my Strawberry Whipped Cream Giant Doughnut.

My aim is to make as many recipes as possible gluten free. Obviously this is going to take some time to retest recipes and make adjustments as needed.

Next on the agenda is cracking gluten free pastry. I’ve been asked many times for a recipe, so I will be working on that over the coming weeks.

Whatever you are making, baking and creating in your kitchens, remember food always tastes better when it’s shared. So why not invite your neighbours round for a cup of tea and a slice of something delicious?

Sammie xx

My Boozy Lemon Drizzle Bundt Cake has also been submitted for this weeks #GBBOTwitterBakeAlong on Twitter. Click on the hashtag on Twitter and join in the Baking Community fun!

Loveliest Lemon Curd Cake

For for those of you who have visited Feasting is Fun before, you will be very aware of my love affair with lemons. I absolutely adore not only their tart, intense flavour, but also their ability to transform a sweet or savoury dish. After using lemon curd to create my Lemon Ripple Ice Cream, I decided to use it in a bake. Specifically this delightful Loveliest Lemon Curd Cake.

FF Lemon Curd Cake — Loveliest Lemon Curd Cake perfect for afternoon tea.

A wonderfully moist, damp cake, the lemon curd injects a wonderful tartness in the centre that is balanced by the lemon swirled buttercream on top.

If you love lemons, then I’ll guarantee this Loveliest Lemon Curd Cake will delight you!

Baked as a whole cake, that is then cut in two, this refreshingly flavoured cake is simple to make and decorate.

Loveliest Lemon Curd Cake with an added sprinkle of glitter.

I was sent a new cake tin to try out, so I decided on this Loveliest Lemon Curd Cake. The cake batter has both finely grated lemon zest and lemon extract oil in it. I’ve given an alternative for the oil in the recipe, although I do recommend buying some if you can. It brings another level of lemonyness to the cake and unlike fresh lemon juice, does not cause any curdling of the cake batter or buttercream.

Lemons have such a sunny yellow colour that they really do bring the sunshine indoors whatever the weather!

Recipe: Loveliest Lemon Curd Cake serves 8-10

You will need an 8″/20cm diameter cake tin that is 3″/7.5cm deep

275g/10oz Unsalted Butter – plus a little extra for greasing

275g/10oz Caster Sugar

1tsp Lemon Oil – I use Nielsen-Massey

6 Large Free Range Eggs

275g/10oz Self Raising Flour (if using plain add 2tsp baking powder)

1/4tsp Salt – I use Maldon Sea Salt

Grated Zest of 1 Whole Lemon

4-5tbsp Lemon Curd – I use Waitrose luxury lemon curd – make sure you pick a tart one

For the icing:

100g/4oz Unsalted Butter

200g/7oz Sifted Icing Sugar

1/2tsp Lemon Oil – or 1tbsp Lemon Curd

2tbsp Very Hot Water from a kettle

Optional – Sprinkles and edible glitter

Method: Preheat the oven to 160C/140C fan, gas mark 3

Grease with butter and line the base of the cake tin with baking parchment. I was testing a new PushPan. I still greased and lined the tin.
Into a large bowl add the butter, salt and sugar.
Whisk/beat until pale and creamy.
Add all 6 eggs (I crack mine into a separate bowl first) and the lemon oil/substitute with 1tbsp of lemon curd if no lemon oil is available.
Sift in the self raising flour.
Mix on a low speed until just combined.
Add the finely grated zest of one whole lemon.
Mix the cake batter until just smooth – I do this by hand using a spoon.
Spoon the Loveliest Lemon Curd Cake batter into the cake tin and smooth the top.

Loveliest Lemon Curd Cake ready for the oven.

Place the cake tin into the centre of the oven and bake for 1 hour – 1 hour 15 minutes. The cake is baked when an inserted skewer comes out clean. My cake took 1 hour 15 minutes to bake.
Once the cake is baked remove from the oven and allow to cool completely in the cake tin.

When the cake is cold remove from the tin.
With the PushPan tin I used, I simply popped the pan on to a tin of beans and pressed the sides down. The cake released from the tin very easily.

Making the lemon buttercream:

Into a large bowl add the softened butter, sifted icing sugar, lemon oil or curd and 2 tablespoons of hot water.
Whisk slowly at first, increasing in speed as the icing sugar is absorbed. Continue whisking on high for a couple more minutes until you have a pale, creamy, light buttercream.
Scoop the buttercream into a disposable piping bag fitted with a large closed star tip.
Carefully cut the cake in half horizontally, so that it becomes a sandwich cake.
Spoon enough lemon curd on to the bottom layer to cover it generously.

Place the top of the cake back on and pipe six buttercream swirls around the edge and one in the centre of the cake.

Add sprinkles and edible glitter (if using) and your Loveliest Lemon Curd Cake is ready to be sliced and served.

I do love a slice of cake for Sunday afternoon tea, or any day of the week afternoon tea, when the cake is this good!

I honestly think the pictures in this post speak for themselves. This Loveliest Lemon Curd Cake bursts with lemony yellowness once cut and tastes absolutely perfect. The soft buttercream and tart lemon curd, with a deliciously moist lemon cake.

Today will not be the only time I make this cake!!

If you have enjoyed the recipe for this Loveliest Lemon Curd Cake here are some others you may also enjoy:

Glazed Lemon Bundt Cake

Lemony Strawberry Pavlova

Lemon Drizzle Cake Bars

Whilst this Loveliest Lemon Curd Cake looks pretty with the buttercream swirls, it really is the layers of lemon flavour that make this cake so enticing.

Whatever you are making and baking in your kitchen this weekend I hope that you are having fun. As I popped a couple of slices of this yummy cake over the back fence to our neighbours, almost blinded by the glitter sparkling in the sunlight, I was reminded of how much I simply enjoy sharing.

Baking for my family, friends, neighbours, postman and postlady, random delivery drivers, makes me feel good. Why?? Because it puts a smile on someones face. The heart of this blog is to share, enjoy feasting with people and have fun whilst doing so.

There is no price to making someone smile.

Who will you make smile this week?

Sammie xx

Glazed Lemon Bundt Cake

I adore lemons. Their fragrance, flavour and vibrant, sunny colour. So, I have put them to delicious use and made this Glazed Lemon Bundt Cake for you.

Yet Glazed Lemon Bundt Cake is an entirely different recipe to my Lemon Drizzle Cake.

Yes it still has strips of lemon zest and juice in the batter, making sure you keep topped up on your Vitamin C. In contrast, this cake is more akin to a Madeira Cake, being slightly denser than a sponge. And this is most definitely a good thing.

Also, buttermilk is added in this recipe and it ensures a moist crumb, bursting with lemon flavour.

In Love With Lemons

So, please can we talk about the glaze for a minute?

Since it is literally TO-DIE-FOR, which I realise is slightly over dramatic, just wait till you taste it!

Because lemon juice when mixed with icing sugar becomes the most wonderful glaze. And that glaze is what we use to cover this cake.

Intensely lemony, not lip puckering though as it is forms the thinnest crust.

The lemon glaze is what first hits your tongue, waking your tastebuds up and alerting them to the buttery, lemon cake that follows. Finally, this cake is lemon through and through.

So, for all you lemon lovers out there, this is the cake you have been waiting for.

Please don’t worry if you don’t own a Bundt tin, this cake can be baked in an 8″ round tin, or a 2lb loaf tin.

The Beauty Of Bundt Tins

I would urge you to invest in a Bundt tin. Since they take any cake batter and turn it into the most beautiful baked cake without you having to do anything. That’s got to be a good thing, right?

All my Bundt tins are by Nordic Ware. There are various stockists in the UK so it’s worth shopping around, for both variety and price.

The Citrus Loaf Bundt Tin I used for this cake was bought in the sales from Lakeland for half the retail price. I know they have sold out online now, but it’s worth checking your local branch.

Also Amazon, eBay, TK Max and other retailers, frequently have Bundt tins at lower prices.

Have I convinced you?

Recipe: Makes 1 Glazed Lemon Bundt Cake – serves 8-10

Cake Release Spray – I use Wilton’s (or melted butter for greasing the tin)

175g/6oz Unsalted Butter – at room temperature

175g/6oz Caster Suger

200g/7oz Self Raising White Flour (if using Plain flour use 2tsp baking powder not 1/2tsp as stated below)

1/2tsp Baking Powder

1/4tsp Sea Salt – I use Maldon

3 Large Eggs – I use free range

1tsp Vanilla Extract

100ml/4fl oz Buttermilk – left out of the fridge for 1 hour prior to use

2 Lemons – washed

200g Icing Sugar – sift

Optional – white edible glitter

Making The Lemon Cake

Preheat the oven to 180C/160C fan oven, gas mark 4, 350F.

Note: If using melted butter to grease your tin, do so now, ensuring every part of the tin is covered in butter by using a pastry brush. Alternatively Spray your Bundt tin thoroughly with cake release (I do this over the sink).

First of all, into a large bowl whisk the butter and sugar together until pale and fluffy.
Into a jug add the 3 eggs, buttermilk and vanilla extract. Mix to combine.
Zest one of the lemons using a grater or lemon zester.
Cut the lemon in half.
Add 2tbsp of flour to the bowl, then add the egg/buttermilk mixture from the jug.
Whisk until thoroughly combined.

Note: The 2tbsp of flour should stop the mixture from curdling. If it does curdle please don’t worry, it will come back together in the next step.

Add the rest of the flour, salt, lemon zest and juice from half a lemon to the bowl.
Using a metal spoon gently mix all the ingredients together, until you have a smooth cake batter.
Spoon the cake batter into the Bundt tin, lightly pressing to ensure the batter is in every part of the tin.

Baking The Cake

Place the tin into the preheated oven and bake for 50-60 minutes.
The cake is baked when golden, slightly shrinking away from the sides and an inserted wooden skewer comes out clean.
As soon as the cake is baked remove from the oven.

After 10 minutes cooling invert the tin onto the cooling rack and leave for 5-10 minutes.
Gently lift the tin away from the cake.

Allow the cake to cool completely before glazing.

Making The Glaze And Decorating The Cake

Place a tray or a large piece of baking parchment under the cooling rack.
Sift the icing sugar into a bowl.
Juice the remaining lemon half and the other lemon. You need 60mls exactly of lemon juice. If you do not have quite enough top up with tap water.
Add the lemon juice to the icing sugar and mix thoroughly until you have a very smooth consistency.

Allow the glaze to drip down the sides and then spoon more glaze over uncovered parts of the cake. Taking the excess glaze from the tray underneath and re-spooning it over the cake until it is completely covered.