It has been a very difficult few weeks in our family following our recent bereavement. Blogging had been going by the wayside for a while anyway as work in school and baking for SmartCookieSam’s online business has been occupying a lot of my time. It is a shame as I love trying out new recipes.
We had a family BBQ one Sunday and although when it is hot I don’t really bother with a pudding or cake. It’s just too much effort. But a recipe in the Great British Bake Off Book Of Amazing Cakes caught my eye. In the 2019 series, the lovely Helena Garcia baked a gorgeous sounding Spanish Lemon Meringue Cake which was a childhood family favourite which her grandmother used to make. It has a digestive biscuit base like a cheesecake, a filling made of condensed milk, lemon juice and egg yolks. Then topped with meringue and a final sprinkling of crushed digestive biscuits. I thought it would be perfect to serve with berries and was an ideal summer dessert.
I was a little bit rushed by the time I wanted to start the cake. We had been over to the coast for a walk on the beach with the dog and we got back later than planned. This was down to Mr S losing his glasses on the beach so we had to go back and retrace our steps while he looked for them. They must’ve got swept out to sea. So by the time we got home, it was well into the afternoon with not much time left before the BBQ was going to be started.
I got out the cake tin I needed; a 20cm springform one and got it greased and lined. When that was done, I crushed the digestive biscuits up. I couldn’t be bothered to get my food processor out so I crushed the biscuits by hand by putting them in a clear plastic freezer bag and banging them to crumbs with the end of a rolling pin. When that was done, I melted some butter and mixed it together with the crushed digestives, save for two spare tablespoonfuls which were reserved for the top of the cake to decorate it. The rest formed the base of the cake which got pressed into the tin.
Now to work on the filling. The filling was a simple mix of lemon juice, egg yolks and condensed milk mixed together and then poured on the top of the base. Then onto the topping: I used the egg whites used after separating the yolks out to make the filling as well as some caster sugar to make the meringue. I whipped the egg whites up until the meringues formed stiff peaks and then folded in the caster sugar bit by bit. The meringue was then spooned onto the top of the cake. For a final touch the remaining digestive crumbs were spooned in the tin before baking.
The oven had been preheated since I had started getting the ingredients together and I put the cake in the oven for roughly about 25 minutes. After about this time it came out of the oven and was left to cool in the tin for 30 minutes. I found that my cake cracked slightly and that it looked a bit unappetising but that didn’t put us off it.
I’m pleased to say the cake went down extremely well and a couple of family members even had seconds. One even picked at the crumbs off it! There were some leftovers for the next day (I sneaked a piece when I got in from work!)
I think that the Lemon Meringue Cake would work well with other flavours, such as lime and ginger or coconut. I might test this out in the coming weeks, so watch this space!
Love Sam! xx