miércoles, 20 de enero de 2010

Sorry, a "what" sandwich?

Lemon sponge sandwiches with raspberries, blueberries and cream

I love Tessa Kiros, she is an unconventional cookery books author who combines familiar history with ancestral recipes, excellent photos and flavors from different countries where she spent her childhood, mixed up with beautiful colors and the flavors of her past. Her books make you wanting to run to the kitchen and starts trying out her wonderful recipes. Far from being pretentious, her wisdom and elegance takes us to her kitchen and she teaches us that the best of cooking is the fact of sharing what you are coking. I only have two of her books, Falling cloudberries, and Apples for jam and this cream sandwiches recipe comes from the latter one. This post is from the latter one, and is as easy as making a sandwich, but far much better...


For the lemon sponge

250g Butter, softened
280g caster sugar
3 eggs
310g plain flour
1 1/2 tsp Baking powder
1 lemon, finely grated zest and juice
185ml single cream
1 tsp vanilla extract

For the filling:
100ml whipping cream
2 tsp icing sugar
100g plain Greek yogurt
100g Raspberries, halved
icing sugar, for dusting


Preheat the oven to 170°C
Butter and flour a 30 x 11cm loaf tin.
To make the lemon sandwiches; cream the butter and sugar until light and fluffy. Beat in the eggs one by one. Sift in the flour and baking powder; then add the lemon zest, lemon juice, cream and vanilla, whisking well to a smooth batter. Spoon into the loaf tin and bake for about 1 hour 10 minutes, or until a skewer inserted into the centre comes out clean. If the top looks like it’s getting too brown before the cooking time is up, cover it with foil. Remove from the oven and leave to cool.

To make the filling, whisk the cream and icing sugar together until the cream holds peaks, and then fold in the yoghurt. Cut the cake like a loaf of bread into slices about 5mm thick.
Spread half the slices with the cream mixture and then top with the raspberries and the rest of the cake slices to make sandwiches.
Dust with icing sugar to serve.

The sponge is delicious just baked from the oven and on its own. But for these sweet sandwiches is better to cut the slices the next day, if you can wait (I couldn't)

17 comentarios:

  1. Yuuuum now I want a sandwich. a sweet one that is. :)

  2. It looks very delicious cake to me:)
    Your pictures are so real...

  3. WOW! this looks so good. I will do this one of these days!

  4. These look beautiful, have you seen her Venice book? Full of gorgeous pictures.

  5. These are so amazingly beautiful - what an artist you are! You make me wanna rush out and buy this book too. Gorgeous combination of flavours and pictures.

  6. Congratulations on your post.
    So delicious and beautiful that I could not leave without taking this beauty with me.
    Many thanks for sharing xxx

  7. That's what I call a sandwich!!!! Lovely photo too.

  8. They look delicious....I am in the mood to make lemon sponge right now! The pictures look great, but the best part of the recipe for me are those blueberries!

  9. My! My! What a sandwich! I'll have to try them sometime SOON. ;-)


  10. Wow, what a great idea! I'd have one of those lovely sandwiches anytime!



  11. Drool drool drool. Looks fabulous!

  12. I love Tessa Kiros too! And I also have the two books that you've got :) I agree with all you've said about her -- hse is definitely a big favorite with me...in fact I've just posted about something I've made from Apples for Jam too (banana bread) :)

    These lemon sponge sandwiches look delicious!

  13. uhmmmmm que maravilla , que apetitosos se ven !!!

    me han encantado, besos

  14. Gorgeous sandwiches-very delicious looking.