Being an ardent fan of Masterchef Australia, I am in awe of what they cook. I often get inspired to cook their dishes, especially the dessert. It looks phenomenal. However when I actually go through their recipes, its indeed a mammoth task to achieve such beautiful dishes. The complexity of the ingredients and the different textures they incorporate into one single dish is well beyond my imagination. Each dish is a complete revelation to the viewers – its artistic, its beautiful and I am sure it is as delicious as it looks.
One such dish I came across was a lemon syrup cake with honey semifreddo. The look of it made me get up my sofa and make the cake for my family if not the honey semifreddo. Didn’t have all the ingredients as mentioned in the recipe so the ingredients available in my pantry. The whole experience of doing a Masterchef inspired dish was exciting.
So this recipe of mine is simple and quite rustic. No ornating the cake, its all about the syrup drenched moist cake, full of lemonness. As the weekend is almost there and its time to relax, bake this cake and have it with your cup of tea or as a dessert, you will fall in love with it.
INGREDIENTS: (For 2 – 4.5 inch ramekins)
- 4 tbsp milk
- 65 gms unsalted butter, room temperature
- 90 gms caster sugar
- 90 gms all purpose flour
- 1 egg
- 1 tsp baking powder
- juice of 1 1/2 medium lemon
- zest of 1 medium lemon
- 2 star anise
- 30 gms icing sugar (you can also use caster sugar)
- pinch of salt
- Preheat your oven at 150 C for atleast 15 minutes. Butter and flour the ramekin and set aside.
- Cream the butter until its pale and fluffy. This will take around 2 – 3 minutes atleast.
- Add the egg to the above mixture and beat it.
- Now add the lemon zest and juice of 1/2 lemon to the mixture and fold it gently so that it evenly spreads in the mixture.
- In another bowl mix all purpose flour, baking powder and salt.
- Add the flour mixture to the butter mixture and mix it gently. Now add the milk in the mixture and mix it everything is incorporated well.
- Transfer the batter to the ramekins, dividing the batter evenly between the two ramekin.
- Put it to bake for 30 – 35 minutes, until a toothpick inserted comes out clean.
- Just 5 – 10 minutes before the cake is ready to come out of the oven, take a saucepan mix the icing or the 30 gms of sugar with the remaining lemon juice.
- Add 2 tbsp of water and star anise and put it on medium heat to allow the sugar to dissolve.
- Once the cake is done, take a toothpick and puncture it so that when you drizzle the syrup it goes through the entire cake. Don’t make the holes too big.
- Drizzle the syrup and serve it!
- You can add 1/2 tsp of cinnamon to the cake batter.
- You can completely partially cool down the cake and then drizzle the syrup too.