My Week in Pictures, Travel

Week 13.15.1 Australia!

Week 15 from April 8th to 14th but this post only covers the days in Melbourne before we headed of to Adelaide.

VW crab
20130408 – a VW Crab, I’ll never look at that logo the same way again

Movie time #melbourne
20130408 – Movie time at Federation Square in Melbourne

Lemon... Sour...
20130408 – Katja’s first taste of lemon… sour… but she went back for more!

Melbourne trams
20130408 – Melbourne Trams – they join up and they’ve been running all my life!

Katja and Gus playing together #cousins
20130409 – Katja and Gus playing together #cousins

Silly face time with Natalia and Mark
20130409 – Silly face time with Natalia and Mark


Lemon Blueberry Cake

Yes, it’s an unusual combination in a cake – a moist lemon sponge with a special centre layer of juicy blueberries and topped with tart lemon icing. Perfect for afternoon tea. Don’t ask me about storage – I’ve never had one of these last long enough!

The image here is distorted in colour, if I can get one of these cakes to sit still long enough I’ll replace it!

Note: I use 20ml tablespoons, 5ml teaspoons and 250ml cups in all of my recipies.

Ingredients (serves 6)

125g butter
3/4 cup caster sugar
2 eggs
3 teaspoons grated lemon rind
1 1/2 cups self-raising flour
1/2 cup milk
1/4 cup lemon juice
100g blueberries
icing sugar plus extra lemon juice for glace icing

Preheat oven to 180°C. Grease a 20cm ring pan and line the base with non-stick baking paper.

Use an electric beater to beat 125g butter and 3/4 cup caster sugar until pale and creamy.

Beat in 2 eggs and 3 tsp grated lemon rind. Fold in 1 1/2 cup self-raising flour, 1/2 cup milk and 1/4 cup lemon juice until well combined.

Spoon half the mixture into the pan. Scatter over 100g blueberries. Spoon over the remaining cake batter.

Bake for 45-50 minutes. Set aside for 5-10 minutes before turning out onto a wire rack to cool.

Serve with glace icing.


Lemon Slice

This easy to make no-bake slice is perfect for afternoon tea on a bright spring day.

Please note: I use a 20ml tablespoon and 250ml measuring cup for all of my recipes. If you are using a 15ml tablespoon, you will need to use 1 tablespoon plus 1 teaspoon of lemon juice in the base and 2 tablespoons plus 2 teaspoons of lemon juice in the icing.

Makes about 18 pieces (each about 4.5cm by 6cm).

80g butter
250g (3/4 cup) sweetened condensed milk
250g Nice biscuits (I use Arnott’s brand when I can get hold of them)
85g (1 cup) desiccated coconut
1 tablespoon (20ml) fresh lemon juice

Lemon Icing
3 cups icing sugar
3 tablespoons (60ml) fresh lemon juice
1 1/2 tablespoons desiccated coconut, for sprinkling on top of slice

Line an 18cm by 28cm slice pan with baking paper, plastic wrap or foil.

Melt the butter and condensed milk together.

Crush biscuits. I use a mortar and pestle so that the pieces are slightly uneven but overall are fine. You could use a blender or food processor.

Mix with coconut together in a large bowl until well combined. Sprinkle with lemon juice.

Add the butter and condensed milk mix and stir until well combined. The mixture will appear quite wet at this stage.

Press mixture into the prepared pan. Scrape over with a fork so that you get ridges, this will help the icing to stick.

Refrigerate while preparing icing (see instructions below).

Spread lemon icing over slice and sprinkle with extra coconut.

Refrigerate slice until cold and firm then remove from the pan and cut into pieces.

Store slice in an airtight container in the refrigerator or freezer.

Lemon Icing
Combine icing sugar and lemon juice in a small bowl. If the mixture is too dry to spread, add a teaspoon of hot water from the kettle. You can keep adding icing sugar, lemon juice and hot water until you get a suitable amount/consistency.


Lemon Meringue Pie

This is one of my favourite treats – I just love the crisp buttery shell, the intense tartness of the lemon curd and the soft frothy sweetness of the meringue. Possibly the best ever desert, my mouth waters just thinking about it! I grew up with this recipe of lemon meringue pie, and to me this is what it’s all about. Whenever I order a piece of this scrumptiousness in cafes I am invariably disappointed – I don’t think I’ve ever come across a cafe lemon meringue pie that actually tasted of lemons!

So if you are a fan, try out this recipe and taste it the way it should be!

9” pastry shell
¾ cup sugar
1/3 cup cornflour
1 cup water
2 Tb butter
2 egg yolks
2/3 cup lemon juice
Grated rind 2 lemons

Combine sugar and cornflour in pan, blend in water and lemon juice, stir until smooth. Stir constantly over heat until thick and translucent.

Remove from heat, quickly stir in butter, lemon rind and egg yolks, beat until butter has melted.

Cool – spread over base. Top with meringue and cook in a moderate oven 5-10 minutes.

2 egg whites
¼ cup sugar

Beat egg whites until stiff, gradually adding sugar.