Lemon Coconut Chiffon Cake

IMG_3659There is something very special about a light and fluffy chiffon cake.  Usually they are fragrantly laced with citrus, and are beautiful when served simply with some fresh macerated fruit with the juices wicking into the crumb.

They also work really well when you want to make a great presentation cake.  This recipe uses coconut right in the batter.  Once cooked, it is cut into layers and filled with lemon curd.  Top it off with a light and fluffy coconut icing (with a built in stabilizer), and it has become an amazingly pretty cake, that is light and not too filling.

There may seem to be a lot of instruction, but just read it through first, and you’ll see that it really is a very basic cake, and not hard to succeed at!

Find a small glass or jar to fit into the center hole of the cake, to put in a small posy or a larger blossom.  Just wrap the stems in damp paper towel, and put the flowers in the glass.  Slice the cake with a serrated blade to make a tidy cut. Continue reading

Frozen Espresso Nougat with Pistachios & Bourbon

IMG_6179Frozen nougat is a lovely way to end a meal.  It is so light, and a half–cup serving is all that’s needed.  If the dinner has been a full one, it’s nice to serve something light and cool for dessert.  Remember that dessert is the last thing on your guests’ palates.  It needs to be memorable, in a good way!

I’ve served this many times over the years, but in a very simple version.  It was a bit of an epiphany for me to add in the espresso & bourbon, and switch the nuts to pistachio.  When I was making this batch, I was making enough for twenty.  After preparing the nuts (which I did the night before), it took me just over an hour to have all twenty covered and in the freezer, ready for a dinner in a couple of days’ time.

I served them with a tray of small mixed cookies, an easy but special finish to a great evening.  Continue reading