The New Way to Cake by Benjamina Ebuehi

Author:Benjamina Ebuehi
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2019-09-27T16:00:00+00:00

CITRUS

For me, the beauty of citrus lies in its versatility and ability to blend seamlessly into all seasons of the year. Despite the fact that most citrus fruits are at their best in winter here in the U.K., I often associate the bright zing of lemons with spring and summer, when its initial tartness softens to a sweet lightness that sings on your lips. Clementines at Christmas provide a much-needed pop of orange to cut through the gloomy winter days, whereas limes feel inherently tropical, possessing the ability to instantly transport you to a sandy beach.

In this chapter, I want to get us all out of the rut of just sticking to the classics. Now, I am a sucker for a good lemon drizzle cake and have never been known to turn a slice down, but as much of a faithful crowd-pleaser as it is, there is so much more that can be done with it to make it that little bit more intriguing or unexpected. Substituting in some ground pistachios and almonds with a bit of cardamom into my Pistachio, Cardamom & Lemon Drizzle Cake brings such a welcome fragrance and newness that I think you’ll love. My Limoncello & Toasted Meringue Cake gives a much more grown-up feel to the palate while still remaining playful with the marshmallow-like topping. Grapefruits, which are notorious for their intense sourness, often get left behind when it comes to baking, but I’ve given it a new lease on life in my Double Ginger & Grapefruit Cakes with a silky grapefruit curd.

In this chapter, we’ll be infusing citrus flavors through syrups, zests and glazes, each bringing a different layer of flavor to each cake. The zest is the bright outer skin of the fruit that holds in all those fragrant citrus oils, so do use unwaxed fruit if you’re able to. I also recommend using a microplane, as they’re able to give you a really fine zest. Underneath the zest lies the white pith, which is more often than not discarded because of its bitterness. In cakes where we use the whole fruit, such as the Clementine Cake, the bitterness isn’t overpowering and helps to balance some of the sweetness. The recipes in this chapter will give you the tools to enjoy citrus in a new way.

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