These cookies are a crowd pleaser at any reception you might host. They’re different enough and look like some effort has gone into them to get some attention but are actually surprisingly easy to make. I don’t think my mum has hosted a single family occasion without making them.
Or lusikkaleivät, as they’re called in Finnish.
- 200 g butter
- 15 cl sugar
- 40 cl plain flour
- 1 tsp baking powder
- 2 tsp vanilla sugar (or 1 tsp vanilla extract)
- Bring your butter to a low simmer for 5 minutes. Once the foam starts to recede, pour the butter in to a bowl, add sugar and whisk until cool. Placing the bowl in a water bath help.
- Mix the dry ingredients together and add to the dough. Mix until even and smooth.
- Press the dough into halved tear drop shapes using a teaspoon and place on a baking tray round side up.
- Bake for 10-12 minutes in 175°C until they’re pale brown.
- Once the cookies have cooled down, spread a little bit of raspberry jam on the flat side and press two sides together. Finally, roll in sugar.
Preparation time: 30 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 30
As I alluded to in my previous recipe, Dubonnet with gin, Darina had an idea of making a cake based on the Queen’s favourite drink. After giving it a little thought, I decided to use my old recipe for lemon drizzle with gin and combine it with some sort of Dubonnet ‘element’.
Dubonnet is classed as a fortified wine which is flavoured with herbs and spices. I’ve not come across it before last week but I’m instantly a big fan. It’s similar to port wines but even a little sweeter and those herbs give it a slightly unusual, more complex taste.
But how to incorporate this lovely drink in a cake that already is an adventure by itself? Three words: royal icing & jelly. I’m not a fan of cream cheese or buttercream icing but what I do like is royal icing (no eggs in mine). The Dubonnet gives the icing a beautiful, soft, colour that is somewhere between pink and purple. Kind of reminds me of flowering heather.
I’ve not made jelly in a long time so this was quite a lot of fun. Idea behind that was to leave a more distinctive and noticeable appearance of the wine in the cake, you could eat it by itself from inside the cake. My jelly layer ended being just over 1 cm thick (using 23 cm cake base and 50 cl of fluid, more on this in a bit), you could shine a light through it as it sat there sandwiched between two layers of lemon drizzle.
OK, enough chat, on to the recipe. I really hope you give this a try, I know it’s a bit of work but it’s quite likely the best cake I’ve ever made–or tasted for that matter.
The Royal Dubonnet cake
Moist cake that’ll definitely impress your guests. Pretty alcoholic so don’t let kids go crazy with this.
Ingredients: Lemon drizzle base
- 225 g soft butter
- 255 g sugar
- 4 eggs
- 255 g self raising (or plain flour and 2 tsp baking powder)
- grated zest of a lemon
- 20 cl lemon gin liqueur
- 10 cl apple juice
- juice of one lemon
- 25 g sugar
Ingredients: Dubonnet jelly
- 30 cl Dubonnet
- 20 cl red grape juice
- gelatine (vegetarian if available)
Ingredients: Royal icing
- 250 g icing sugar
- 40 ml Dubonnet
Method: lemon drizzle base
- Preheat oven to 180°C
- Mix soft butter with sugar using a hand mixer. Continue mixing and add eggs one at a time
- Then add flour and lemon zest. Only mix until dough is thoroughly mixed
- Pour into a 23 cm cake tin and bake for 45 minutes or until ready. (Normally I don’t recommend using a silicone base but as we’re using the same base to make our jelly it is advisable. It is perhaps easier to get the jelly out of a silicone one.)
- When ready, let it cool for 5 minutes, remove from the base and slice in two. Horizontally, obviously.
- Dribble the mix of gin, apple juice and sugar on the cake to moisten it. Remember to do both sides and pour on the cut side.
- Pour the red grape juice and Dubonnet in a small sauce pan
- Whisk in the gelatine
- carefully bring to boil and simmer for a minute
- Pour the mix in to the cake base used for making the cake (make sure it’s not one with a removable bottom)
- Put it in a fridge for at least an hour to set
Method: the assembly
- Once the jelly has set or you’re almost ready to serve it, place bottom of the cake with cut side down on top of the jelly.
- Put a plate on top and in one continues fast movement bring the whole thing upside down
- Place it on a table and carefully remove the cake tin. You should end up with cake in the bottom with a clear layer of jelly on top of it
- Now all you need to do is put the other half of the cake on and spread royal icing on top
- When mixing the royal icing, make sure it’s very thick. It will suck moisture out of the cake and flow down the sides
While it’s OK to make the lemon drizzle base the day before serving, do not add the jelly layer much before serving. The sponge will literally suck the jelly dry in about a day and you’re left with a layer of jam.
Preparation time: 1 Hours
Cooking time: 2 hour(s)
Number of servings (yield): 12
I wasn’t planning on posting this but what the heck. It was so nice I can’t keep it to myself.
I had a chat a few days ago with Darina about what kind of cake I should make for this years street party and she suggested doing something Royal. Perhaps somethings based on the Queens favourite drink. As it happens it is not a gin and tonic but a Dubonnet with gin. (Yeah, I know… You can never be sure what her favourite drink is. I mean, I keep changing my mind through out the evening.) Dubonnet isn’t something I’d normally have in the house and as I’m not making the cakes until tomorrow morning, we thought we might as well give Her drink ago. Turns out the drink is actually really good. Here’s how to make one.
Dubonnet and gin cocktail
Favourite drink of Her Majesty, Queen Elisabeth II. Allegedly.
- 4 cl Dubonnet
- 3 cl gin
- slice of lemon
- Mix Dubonnet and gin in a shaker with some ice
- Strain on top of the lemon and ice in a glass
- Drink and think of England
Preparation time: 1 minute(s)
Number of servings (yield): 1