Witchy Kitchen

Tag: cakes

  • Rosemary Lemon Cakes

    Rosemary Lemon Cakes

    No Game of Thrones menu, especially one themed Queen in the North, is complete without the iconic lemon cakes.

    Previously I had made a southern Highgardenish version delicately flavored with rosewater, dolloped with a rosey lemon curd. Now that Sansa is back up north outside of Winterfell, presumably heading to the Wall, I started dreaming of a fragrant, piney, northern version of her favorite treat. Rosemary pairs so perfectly with lemon, and I made pretty candied lemon slices to decorate.

    These turned out delicious, and were even better over the next couple of days.

    Rosemary Lemon Cakes

    For the candied lemon slices

    • 1 cup sugar
    • 2 sprigs rosemary
    • 1 large lemon, cut into thin slices

    In a saucepan, heat sugar with 1 cup water and the sprigs of rosemary. Bring to a boil, swirling the sugar to dissolve it. Gently drop in lemon slices in a single layer and lower heat to medium low. Simmer gently, flipping occasionally, for 15 minutes, until rind softens. Remove to a wax-paper lined baking sheet, cool for an hour, then move to the fridge for an hour. When ready to use, slice the lemon slices into quarters.

    Reserve the syrup, you will use it for the lemon cakes.

    For the lemon cakes

    • 6 tablespoons butter, melted
    • 1/3 cup honey
    • 3 egg yolks
    • zest and juice of one large lemon
    • 1 tablespoon rosemary, finely chopped
    • 1 1/4 cups all purpose flour (spoon very lightly into measuring cups to measure)
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • candied lemon slices (above)
    • lemon rosemary syrup (above)

    Heat oven to 275°

    Whisk together well butter and honey, then whisk in egg yolks one at a time. Whisk in lemon juice and rosemary.

    In a separate bowl, mix flour, baking soda and salt, then stir into wet ingredients until just combined. Spoon into greased mini muffin cups, and bake for 15-17 minutes, until a toothpick comes out clean.

    Cool for a few minutes in the pan, then overturn onto a plate. Brush liberally with the reserved lemon rosemary syrup (slighly warmed), and top with a candied lemon slice. Cool completely.

    Even better the next day!

    From Game of Thrones menu Queen in the North

  • Cornmeal Cake with Blackberry Glaze

    Cornmeal Cake with Blackberry Glaze

    I saw Nigella, kitchen goddess, make this elegant and unfussy polenta cake on her show. The blackberry glaze idea came from the photo of these donuts – gorgeous!

    Note: although purple and lovely, my cake was a little dry since my blackberry glaze just sits on top, so next time I will try half her lemon glaze and let that seep into the cake, then top with the blackberry glaze.

    Cornmeal Cake with Blackberry Glaze

    Variation on Nigella’s Lemon Polenta Cake

    • 200 grams ground almonds
    • 100 grams cornmeal
    • 1 ½ teaspoons baking powder
    • 2 sticks unsalted butter
    • 200 grams sugar
    • 3 large eggs
    • blackberries and powdered sugar for glazing

    Heat oven to 350° F and grease a 9 inch spring form pan.

    Whisk together almonds, cornmeal and baking powder. Cream together butter and sugar, then add eggs one by one and combine. Stir wet and dry ingredients together until just combined, then spread into springform pan. Bake for 40 minutes.

    Glaze with a mixture of mashed and strained blackberries and powdered sugar (start with just a few tbsps of juice, add more if needed). Garnish with blackberries.