This week’s bake is in honour of the Queen’s Platinum Jubilee and is based on Jemma Martin’s Lemon Swiss Roll and Amaretti Trifle, which was chosen as the official dessert of the commemoration. It’s a Lemon Amaretti Victoria Sponge filled with almond flavored whipped cream and lemon curd and topped with more whipped cream, crumbled Amaretti cookies and edible flowers.
Queen Elizabeth made history as the longest reigning British monarch when she marked her 70th anniversary since ascending the throne this past February. To celebrate her decades of service to the United Kingdom and Commonwealth, an unprecedented Platinum Jubilee celebration was held on Thursday, June 2, and ran through Sunday, June 5.
In her 2022 Accession Day message, the Queen said that she hoped the Platinum Jubilee would bring together families and friends, neighbours and communities. She said that the Jubilee "affords me a time to reflect on the goodwill shown to me by people of all nationalities, faiths and ages in this country and around the world over these years".
Here is the recipe:
The Queen’s Jubilee Lemon Amaretti Victoria Sponge
by Cupcake Jemma
Ingredients:
Lemon Curd
65g caster sugar
65g lemon juice
zest of 1 lemon
1 egg
3 egg yolks
50g cold chopped butter
Sponge
Preheat oven to 170C fan assisted (190C non fan)
250g soft butter
250g caster sugar
zest of 1 lemon
4 eggs
250g self raising flour
pinch of salt
2 tbsp lemon
½ tsp vanilla extract
Amaretto Cream
300g double cream
4 tbsp Amaretto liqueur
1 tbsp icing sugar, sifted
To finish:
sprinkling of caster sugar
edible flowers
AMARETTI BISCUITS
Instructions:
Lemon Curd
In medium heat proof bowl, mix together caster sugar, lemon juice and lemon zest.
Whisk in egg yolk and eggs
Place bowl over bain-marie, stirring over medium heat for 8-10 minutes until curd thickens Remove from heat and mix in cold, chopped butter. Strain, let cool and then refrigerate
Sponge Cake
Mix butter, sugar and lemon zest in stand mixer on med high speed for a couple of minutes until pale and smooth
Add eggs one at a time, fully incorporating each egg into batter; scrape down sides of bowl as needed
Sift in flour and salt and mix on low speed
mix in vanilla and lemon juice
Place batter in 2 greased and floured 8" tins and bake at 375F for 20-23 minutes until golden
Almond Cream Filling
whip heavy cream, icing sugar and 4tbs of Amaretto liqueur (or you can substitute almond extract) together until cream forms stiff peaks
Place first cooled cake layer on cake stand and spread about ½ of whipped cream on layer, teasing out to edges
Spread ½ of cooled lemon curd over whipped cream and also spread out to edges
Add second cake layer on top of first
Add remaining whipped cream in piping bag fitted with star tip
Pipe dollops around edge of cake
Place crumbled Amaretti cookies over cream dollops
Sprinkle powdered sugar over center of cake
Decorate with tiny edible flowers
Here are some pictures from the bake:
Have a great day !
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