My 7yo picked these chocolate and lemon cakes out to make from her set of Usborne recipe cards – they were a really amazing choice. A very grown up cake, but also great fun for kids to make. The beauty is in a cake that you have to ‘ice’ the minute it comes out of the oven. The marbled effect is basically just different melted chocolate buttons swirled together, so very satisfying. We messed up a bit here but I will make sure you don’t.
The boys were assembling a new fire pit from Wayfair and picnic table - I know, real gender stereotyping, but flat packs drive me crazy – so me and L took some time to enjoy a relaxing Sunday afternoon bake instead.
At 7 she is old enough to take the lead, leaving me time to take photos. She loves seeing her creations on the blog and we all loved eating the results.
Marbled Chocolate and Lemon Cakes
Ingredients: 2 lemons, 3 eggs, 50g butter softened, 250g ricotta cheese (we substituted Greek Yogurt as the 24hr Co-op doesn’t have much call for Ricotta), 175g SR flour, 50g white chocolate buttons/drops and 25g of plain chocolate buttons/drops.
Equipment: Food mixer, metal spoon, greased and parchment lined 20cm/8 inch cake tin, lemon zester or grater, big bowl and small bowl. (The lemon juicer is a red herring)
She grated the two lemons and half her finger, so I took over.
And she whisked three egg whites
Checked the eggs were stiff enough
Next we put the three egg yolks, butter and lemon rind in a big bowl. And the SUGAR, I nearly forgot this, as you can see by the photo!
More whisking, slowly adding the creme fraiche, or in our case Greek yogurt, as the Coop doesn’t sell ricotta…it worked fine I thought.
Next add the flour, this is where the mixer is replaced by folding with a metal spoon. The wise words of Mrs Burnette my Home Ec teacher flooded my mind and were imparted to my eldest. I spent three happy years baking cakey things in Home Ec at school; bar the odd quiche it was a very sweet affair!
She then added the whisked whites to the batter
And carefully folded them with a metal spoon.
We didn’t have the right size tray, but a spatula helped to keep the mixture to one end of a big tray.
After baking, you need to work fast, first add the white chocolate buttons.
Then the dark. We decided to bake late on a Sunday so the corner shop wasn’t forthcoming with ingredients, so we had milk chocolate lumps. And my family put the whole 100g packet on (give or take the ones they ate), which meant the marble effect wasn’t as good as it could have been.
I had to almost wrench the spoon off L to stop her completely losing the marble effect, so transfixed was she in making swirls with the back of her spoon.
The finished result was served in the sunshine at the newly erected picnic bench, with raspberries.
From 30 Yummy thing to Bake, a lovely visual collection of recipe cards for kids, by Usbourne. I love the fact the cards make it child friendly and that kids can just take a card to the shops with you when ingredient shopping.
Next time I am hoping we will have some fire pit recipes to share, watch this space!
If you give these chocolate and lemon cakes a whirl let me know how you get on. What have you been baking?