Cookbook: The Australian Women’s Weekly Bake
Week 1 of the Cookbook Challenge is almost at an end and hopefully all participants got their recipes completed! It is still not too late for new people to join. You can find more details here.
The theme for Week 1 was citrus. I think it actually made a great starting theme as you could have chosen to make a sweet or savoury recipe. The hard part for me was choosing just one recipe to make out of the many citrus recipes in all my cookbooks!
I haven’t baked anything in a while so I was flipping through my cookbooks for a sweet recipe. I wish I had more time so I could have made more than one recipe, but I decided on the lemon mud cake.
I was a bit hesitant making this mud cake due to the amount of butter, sugar and white chocolate it called for! I feel like I put on 5kgs just reading the recipe but I figured it was bound to taste fantastic! It was actually meant to be a lemon and lime cake, but I could only find bags of limes when I only wanted one or two, so I left it out. I also omitted rind from the ganache.
Lemon white chocolate mud cake with coconut white chocolate ganache
250g butter, chopped
2 (heaped) tsp finely grated lemon rind
180g white eating chocolate, chopped coarsely
1 ½ cups (330g) caster sugar
¾ cup (180ml) milk
1 ½ cups (225g) plain flour, sifted
½ cup (75g) self raising flour, sifted
1. Preheat oven to 170C (150C fan forced). Grease and line a 20cm round cake pan.
2. Stir butter, lemon rind, chocolate, sugar and milk in a medium saucepan over low heat until smooth. Transfer mixture to large bowl and allow to cool for 15 minutes.
3. Stir in sifted flours and eggs into mixture. Pour into pan. I lightly beat the eggs together before adding to mixture.
4. Bake cake for about 1 hour and 40 minutes (100 minutes). Mine took 1.5 hours.
5. Cool cake in pan and once cooled, spread over coconut ganache (see below).
Coconut white chocolate ganache
140ml coconut cream (canned)
360g white eating chocolate, chopped finely
1 tsp finely grated lemon rind (I left this out)
1. Bring coconut cream to the boil in a small saucepan.
2. Place chocolate (and rinds if using) in a medium bowl. Add hot cream and stir until smooth. I found the hot cream wasn’t enough to melt the chocolate completely, so I put my bowl over a saucepan of simmering water and stirred until the ganache was smooth.
3. Cover, refrigerate, stirring occasionally, about 30 minutes or until ganache is spreadable.
I turned my cake upside down to make it easier to spread the ganache. Keep cake stored in the fridge and if you like, let it come to room temperature before serving.
Results: The centre of the mud cake sort of “popped” out during cooking and I have no idea why! It didn’t affect the taste at all though. The mud cake was really yummy and quite light, perhaps a trick the lemon flavour plays on your mind! I struggled to eat more than a piece though, due to its richness. My favourite part was the crunchy crust on the top of the cake, which then became the bottom of mine as I turned it over. The coconut ganache had a very slight taste of coconut – it was more white chocolate.
Would I make it again? Yes, it is a great tasting mud cake and the lemon flavour is a nice difference.
Just a reminder that Week 2 starts next week with the theme of “Indian”.
Over & Out, Rilsta xx