Sweet P aul’s
BEST SUMMER
CAKES RECIPES
CREAM AND BERRY CAKE
1. Preheat oven to 350ºF.
2. Beat eggs
and sugar until light and creamy.
3. Add
the butter and stir well.
4. Add flour
and baking powder and beat until the
batter comes together.
5. Pour into two
greased 9-inch cake pans.
6. Bake for
about 25 minutes or until they are set
and golden. Cool on a wire rack.
7. Whip
cream and sugar until they become a
soft whipped cream.
8. Place one layer
on a stand and spread with half of the
whipped cream mixture.
9. Add half the
berries and on top, add another layer of
cake. Spread with the rest of the cream
and add the rest of the berries.
10.
Leave the cake in the fridge for at least
one hour before serving.
APPLE CRUMBLE
Nothing says summer to me more
than apples. Growing up we had some
amazing apple trees in the garden, so
there was always some sort of apple
dessert on the table.
132 | SWEE T PAUL SUMMER 2011
Serves 4
6 sweet apples, peeled, cored
and cubed
juice from
1⁄
2 lemon
1⁄
2 cup light brown sugar
1⁄
4 cup flour
1 teaspoon cinnamon
1⁄
2 cup flour
1⁄
2 stick butter
1⁄
4 cup sugar
1. Preheat oven to 350ºF.
2. Mix apples
and lemon juice in a large bowl.
3. Add
brown sugar, flour and cinnamon and
mix well.
4. Place the mix in a ovenproof
dish.
5. Crumble flour, butter and sugar
with your hands until it looks like large
bread crumbs.
5. Sprinkle on top of the
apples.
6. Bake until golden, about 20
to 25 minutes.
BLUEBERRY TART WITH
CARAMEL SAUCE
The mix of the sweet blueberries,
the tart cream and the sweet caramel
is heavenly.
Serves 6
11⁄
3 cups plain flour
2 tablespoons sugar
1 stick butter, in pieces
1 egg
1 tablespoon cold water
2 cups mascarpone
1⁄
2 cup powdered sugar
1 tablespoon grated lemon zest
2 cups blueberries
Sauce:
1 cup light brown sugar
1 stick butter
1⁄
4 cup cream
1 teaspoon vanilla extract
1 pinch of salt
1. Place flour, sugar and butter in a food
processor and blend until mixture looks
like bread crumbs.
2. Add the egg and cold water and
blend until it all comes together.
3.
Wrap in plastic and refrigerate for 1
hour.
4. Preheat the oven to 350ºF.
5.
Press the cold dough into a greased
(round or square) 9-inch pie tin.
6.
Trim the edges with a knife. Prick the
base with a fork.
7. Bake until golden.
8. Cool on a wire rack.
9. Mix together
mascarpone, powdered sugar and
lemon zest and fill in the pie crust.
10.
Sprinkle with blueberries.
11. Combine
brown sugar, butter, cream, vanilla and
salt in a small saucepan over medium
heat.
12. Cook, stirring, until thickened.
13. Pour over pie and serve.
LEMON CAKE
Serves 8
I always enjoyed a good lemon cake and
this is one of my favorites. Serve with
sour cream or whipped cream.
1⁄
2 cup plain flour
11⁄
2 cup powdered sugar
1 cup almond meal
2 tablespoons lemon juice
1 tablespoon grated lemon zest
6 egg whites
11⁄
2 sticks butter, melted
1 cup water
1⁄
2 cup sugar
3 lemons, thinly sliced
1. Preheat oven to 350ºF.
2. Place flour,
powdered sugar, almond meal, lemon
juice and zest in a large bowl.
3. Add
egg whites and butter and mix well.
4. Pour into a well greased 9-inch cake
pan.
5. Bake for about 25 to 30 minutes
until golden and firm. Cool on a wire
rack.
6. Place water, sugar and lemons
in a small saucepan and bring to boil.
7. Simmer the mixture for 15 minutes.
8. Decorate the cake with the lemon
slices and pour on the syrup just
before serving.
