Weekend Cooking

Orange Cake and Lemonade

If the weather holds this weekend this cake is the perfect accompaniment to a sunny garden afternoon. A rich lemon mousse, sweet whipped cream and crushed raspberries drizzled with Framboise, sandwiched between two layers of orange scented sponge. The combination was arrived at by accident. Surplus filling, begging not to be wasted, from our Easter lemon tart (I had made a 20cm case rather than the 25cm indicated).

 Serve with fresh lemonade (recipe below), iced coffee served with a dollop of the coffee ice-cream, or posh tea (lady grey with a slice of lemon).

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No-churn No-fuss Ice-cream

I am a complete convert to  no-churn, no-fuss ice-cream. So much so that I am not sure  I will ever slave away over custard making, or spend my money on expensive ice-cream churners ever again.  With three basic ingredients, and a bit of imagination, the creations are endless.  Here are two of my favourites.  I hope you get to enjoy them over the Easter weekend.

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One tub, several spoons. Orange and White Chocolate Ice-Cream, a treat for the May weekend.

orange and white chocolate ice cream three scoops

Scoops of White Chocolate and Orange Ice-Cream, served with amaretto biscuits

 

May bank holiday weekend and the sun is planning on shining. Sun shine and warmth conjure images of lazy days, bluebell walks and family time. And  is it my imagination, or can I hear the tinkling and familiar tune of the ice cream van approaching? This rich and velvety orange ice cream will definitely knock the socks of anything you can buy. The white chocolate adds a satisfying, slightly chewy texture, the sugar content  is reduced so that its not overly sweet. Cooking the orange zest strips with the milk translates into a mellow orange undertone and the fresh zest adds spark.  Continue reading

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