A quick and easy recipe this week--or at least easy. One sponge cake (let's not kill ourselves and call it shortcake), covered in a quick lemon cream. Right up my street. A few special things:
1. The sponge included brown butter. Brown butter is a very good idea. Deb over at Smitten Kitchen tends to suggest brown butter even when it isn't called for. Since I have some leftover, I will probably take her advice soon.
2. The sponge is brushed with lemon syrup and then with apple jelly. There was no apple jelly to be had at the approximately 17 gourmet stores and delis near me, so I settled for pear. Pear jelly is also a very good idea.
The recipe was for individual sponges, but my Maryann pan is a single, and I was taking it to work anyway, so I just made the one. I had a few flour balls in the bottom but just picked them out with a knife tip.
3. Posset is fun. Posset is all of the medieval children's books I used to read. Posset is nursery sponge and jam and mysterious things people in books eat that I never really knew were things. Posset is just cream thickened with, in this case, sugar and Meyer lemon juice. Posset posset posset. Drink your posset. Posset is fun. My posset was creamy and nice, and a little mild for my taste. Regular lemons next time.
10 comments:
I think lots of people got fooled by the Quick and Easy flag--that was just for the posset, as I read it. I'm not sure I needed to know that something as good and high-calorie as the lemon posset was sooo easy to make!
Your cake-not-cakelet version looks great. Glad to know that option works well.
Love it! So glad you made a big one! Did you use the same recipe for little ones? How long did it take to bake? Questions...questions...questions...My snoopy brain has been researching the conundrum of flour balls in genoise. There's a thesis in here somewhere.
Lucky workmates! :-D
Katya--Exactly what I want to do! Handling the fragile little cakelettes became a pain in the neck. I love the way you made yours!
What is a posset anyway? (I bet it tastes good whatever it is)
dad
Lovely! I really like how you made yours. I might have to track down that pan.
Patricia @ ButterYum
http://www.butteryum.org/roses-alpha-bakers/2015/2/19/lemon-posset-alma
Looks beautiful and delicious to as one big cake! I used pear jelly too! What is that pan you used?
Faithy, it's a maryann pan my mother got me at a tag sale. Looks something like this one: https://images.search.yahoo.com/images/view;_ylt=AwrB8pTi9u9UYF8ANMeJzbkF;_ylu=X3oDMTI0cDdsaTRlBHNlYwNzcgRzbGsDaW1nBG9pZANhYTZjMzY5ODcwZjRmMGViMjIxNGQ4OWJlYmRlY2U3OARncG9zAzEwMARpdANiaW5n?.origin=&back=https%3A%2F%2Fimages.search.yahoo.com%2Fyhs%2Fsearch%3Fp%3Dmaryann%2Bpan%26fr2%3Dpiv-web%26hsimp%3Dyhs-001%26hspart%3Dmozilla%26nost%3D1%26tab%3Dorganic%26ri%3D100&w=500&h=333&imgurl=pic.pimg.tw%2Fphuny%2F1330942970-455971427.jpg&rurl=http%3A%2F%2Fphuny.pixnet.net%2Fblog%2Fpost%2F17538942&size=50.3KB&name=%E5%8E%BB%E5%B9%B4%EF%BC%8C%E6%88%91%E9%82%A3%E5%A0%86%E6%A8%A1%E5%85%B7%E5%B1%B1%E8%A3%A1%E5%8F%88%E5%A4%9A%E4%BA%86%E6%96%B0%E6%88%90%E5%93%A1%E2%94%80+%3Cb%3EMary+Ann+Pan%3C%2Fb%3E+%E3%80%82&p=maryann+pan&oid=aa6c369870f4f0eb2214d89bebdece78&fr2=piv-web&fr=&tt=%E5%8E%BB%E5%B9%B4%EF%BC%8C%E6%88%91%E9%82%A3%E5%A0%86%E6%A8%A1%E5%85%B7%E5%B1%B1%E8%A3%A1%E5%8F%88%E5%A4%9A%E4%BA%86%E6%96%B0%E6%88%90%E5%93%A1%E2%94%80+%3Cb%3EMary+Ann+Pan%3C%2Fb%3E+%E3%80%82&b=61&ni=21&no=100&ts=&tab=organic&sigr=11ahk8t08&sigb=13rhibgik&sigi=11a9fh3gl&sigt=12bjna3ok&sign=12bjna3ok&.crumb=0mnMP44/bay&fr2=piv-web&hsimp=yhs-001&hspart=mozilla
If you were reading medieval children's books when you were young that would make you pretty old now... :-). I like your unflappable savour faire with this recipe. And the one cake is a great idea.
I just saw this posset as I was looking around - need to get that pan - the posset looks soooo yummy
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