I’ve decided to make something a little more challenging for this week’s #Bakeoftheweek. The past few weeks have been fairly easy and quick but every now and then, I like to get my teeth stuck into a proper project. (And then get my teeth stuck into the Pie! Sorry)
This is a real summery pie – I’ve based it on Lemon Pies that we tend to see in the supermarkets in France when we go over the summer. They tend to be a lot more custardy though, and I definitely wanted more spongey (and well, frangipan-ey). Pretty safe to say that Mr C loved this pie – I’ve never seen a grown man eat so much pie over a couple of days. It had the thumbs up from my Mum too and was a bake that I would be happy to take to a party/BBQ over the summer. I’m so critical of my own bakes, that there’s not often I say that!
I used homemade Lemon Curd (I’ll post the recipe for that over the next couple of days) but good quality shop bought will do as well. Neither the taste of almonds nor lemon were predominant with them being used in all parts of the pie – I loved the texture of the biscuity crust with the chopped almonds too. It may not be the prettiest crust but its definitely one of the tastiest.
Lemon Frangipane Pie
- 150 + 35g Plain Flour
- Good Pinch of Salt
- 100 + 110g Caster Sugar
- 140 + 110g Butter (I have made this pastry a couple of times and start with slightly less butter, then add a little bit more if it needs it.)
- 50g Chopped Almonds (I hand chop my own)
- 5 tablespoons Lemon Curd
- 2 Eggs
- 100g Ground Almonds
- 1 teaspoon Baking Powder
- 2 Lemons - Zest & Juice
- 1 teaspoon Almond Extract
|Shortbread Almond Pastry|
|Preheat the oven to 180C and grease an 8 inch square cake tin|
|Using a blender (I use my Magimix) add the first 150G flour, 100g caster sugar, salt, chopped almonds and 140g Butter. Pulse in short bursts until it comes together as a ball of dough. It feels like magic!|
|I've tried and tried to roll out this pastry and line the tin in a neat fashion but it NEVER happens. I start rolling out until I get to about 1cm thickness then have to transfer to the tin and press and stretch with my knuckles until I cover the whole tin and go up the sides. I've long since given up trying to make the edges neat. Lets call it rustic!|
|Cover with baking parchment and blind bake using baking beans if you have them (or uncooked lentils/rice if you don't. I have a tub of red lentils that I use over and over for blind baking - we know never to eat them) Bake for 25 minutes - remove the lentils and paper, then continue to bake for another 5-10 minutes.|
|Allow the pastry to cool then spread the lemon curd over it.|
|Melt the butter and allow to cool for 3-4 minutes until still liquid but not warn enough to curdle the eggs when you add it.|
|In a mixer, mix together the last sugar, lemon zest & Juice. Add the eggs one at a time then add the butter.|
|Carry on beating on a slow speed and add the ground almonds and almond extract.|
|Bake in the oven for 45 minutes.|
|Allow to cool and drizzle icing over the top - I serve with juicy raspberries and a good old dollop of ice -cream (and a strong cup of tea!)|
Some really creative Bakes of the Week were entered last week – Thanks to everyone for spreading the word and entering. Lovely to see that people are starting to comment on other people’s posts too. What I really wanted when I started #Bakeoftheweek is the feeling of a baking community. It doesn’t have to be lonely creating away in your kitchen!
My particular highlight from last week was this beautiful Honeycomb Cheesecake from Hayley at Hay in a Day. I MUST make this this week – I can’t wait for my girls to see how Honeycomb is made. Its one of those science/cooking procedures that stays with you forever!
All the entries from last week are linked below:
1. A newcomer to the Bake of the week gang (Welcome!) from Alida at My Little Italian Kitchen with her Soft Pineapple Cake
2. Steamed Vanilla Cake (baked with Sprite!) from ET Speaks From Home
3. More May baking in Jaisee Mummy’s Celebration Cake Round Up
4. Chocolate, Raspberry & Hazelnut Cupcakes (How amazing do they sound?) from Blue Kitchen Bakes
5. The most incredible Rosemary & Thyme Soda Bread from Julie at Julie’s Family Kitchen
6. Banana Cake with Maple Frosting – I’m so intrigued with Maple flavour combinations so have to try this frosting! Thanks to Lucy at SuperGoldenBakes – Another warm welcome to new member of our Bake of the Week team.
7. Another wonderful combination in Lemon and Lavender Cake from Kirsty at Hijacked By Twins.
The link is now open for your next week’s entries. Please add the badge in your post to share the Bake of the Week love.
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As usual I’m adding my recipe to various links – A Mummy Too’s Recipe of the Week, Honest Mum’s Tasty Tuesday, SuperGoldenBakes’s CookBlogShare