Fairy Cakes----------------------->
Lemon-Irish whiskey Cake Recipe
Ingredients :
Ideally this recipe should be started the day before baking.
1 lemon, zest of cut into Julian
3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor)
3 eggs, beaten
1/4 cup Irish whiskey
3/4 cup butter, at room temperature
2 cups flour
3/4 cup almonds, ground
1 pinch salt
Preparation : Place julienned lemon zest in a small bowl. Let it soak in whiskey overnight. The next day, preheat oven to 350°F .Grease a 9 inch cake pan Cream the butter and sugar together until light and fluffy and then whisk in the eggs. Sift the flour and add to the butter mixture together with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake about one hour, until golden brown, and a toothpick inserted in the center comes out clean. 10 servings
FAIRY CAKES
Ingredients :
Ideally this recipe should be started the day before baking.
1 lemon, zest of cut into Julian
3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor)
3 eggs, beaten
1/4 cup Irish whiskey
3/4 cup butter, at room temperature
2 cups flour
3/4 cup almonds, ground
1 pinch salt
Preparation : Place julienned lemon zest in a small bowl. Let it soak in whiskey overnight. The next day, preheat oven to 350°F .Grease a 9 inch cake pan Cream the butter and sugar together until light and fluffy and then whisk in the eggs. Sift the flour and add to the butter mixture together with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake about one hour, until golden brown, and a toothpick inserted in the center comes out clean. 10 servings
FAIRY CAKES
4 Egg Yolks
2/3 Cup Sugar
1/2 Teaspoon Grated Lemon Peel
1 Tablespoon Lemon Juice
4 Egg Whites
2/3 Cups Sifted Cake Flour
1/4 Teaspoon Salt
2 --- 12 Count Muffin Tins
24 Cupcakes Papers
1 jar lemon curd jam
1/2 Cup Confectioner’s Sugar
Oven 375
Oven 375
Beat egg yolks till thick and lemon colored. Gradually add 1/3 cup sugar, beating constantly.
Stir in lemon peel and juice. Beat egg whites till soft peaks form; gradually add remaining 1/3 cup sugar and beat till stiff peaks form.
Gently fold yolks into whites. Sift together flour and salt; fold into egg mixture. Fill papers in bake cups half full. Bake at 375 for about 20 minutes. Remove cakes from tins and cool completely on a wire rack.
Using a sharp narrow bladed knife, cut into the top center of each cake, removing cone shape and set aside. Fill each cavity with about 1 teaspoon of lemon curd.
Replace the “cones” into the filling on each cake and dust with confectioner’s sugar.
Yield: 24 cakes.
Irish Jig Dessert
Ingredients :
2 tablespoons sugar
2 tablespoons whiskey
2 cups heavy whipping cream
1 teaspoon confectioner's sugar
1 cup coconut macaroons
1/2 teaspoon vanilla extract
Preparation :
Crush the macaroons and set aside. Be sure the whipping cream is thoroughly chilled, along with the bowl and beater attachments. Mix all ingredients other than the macaroons. Beat until stiff peaks are formed. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses. Sprinkle with additional macaroons. Serve immediately.
Stir in lemon peel and juice. Beat egg whites till soft peaks form; gradually add remaining 1/3 cup sugar and beat till stiff peaks form.
Gently fold yolks into whites. Sift together flour and salt; fold into egg mixture. Fill papers in bake cups half full. Bake at 375 for about 20 minutes. Remove cakes from tins and cool completely on a wire rack.
Using a sharp narrow bladed knife, cut into the top center of each cake, removing cone shape and set aside. Fill each cavity with about 1 teaspoon of lemon curd.
Replace the “cones” into the filling on each cake and dust with confectioner’s sugar.
Yield: 24 cakes.
Irish Jig Dessert
Ingredients :
2 tablespoons sugar
2 tablespoons whiskey
2 cups heavy whipping cream
1 teaspoon confectioner's sugar
1 cup coconut macaroons
1/2 teaspoon vanilla extract
Preparation :
Crush the macaroons and set aside. Be sure the whipping cream is thoroughly chilled, along with the bowl and beater attachments. Mix all ingredients other than the macaroons. Beat until stiff peaks are formed. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses. Sprinkle with additional macaroons. Serve immediately.
