This dessert recipe definitely is a Winner! My Number One Rule in the kitchen, though, usually is to NEVER come close to the idea of baking any type of pastry, ever, since I suck at it big time. I mean, really big time. I’m only good at cooking savory dishes. I don’t know why, but when it comes to pastry and sweet desserts, I can’t seem to be willing to follow all the instructions, or respect all ingredient quantities, or even NOT skip any step of a pastry baking process. I am able to build recipes, but completely unable to follow them. Nevertheless, there is actually ONE cake recipe that I am nailing every single time I try it. It is the Lemon Fondant. The first time I baked it, I followed the exact directions from A to Z that were given by the Chef of the French restaurant “Le Viaduc” where the recipe was initiated. Delicious!
Today is my husband’s birthday. He loves this cake, and I guess he wouldn’t mind having a piece or two when comes tonight his “birthday cake moment”. As though he knows I suck at baking sweets, he asked me to surprise him tonight with whatever dessert I felt like trying to bake (again!) for him. So I decided I’ll play it half safe and half wild. The original Lemon Fondant is made out of lemon, and is partly fluffy because of the addition of a bit of baking powder. I give myself the right to modify and adapt the recipe of the Chef and make it my own with a personal touch. Cooking is about trying, they say. Today I present to you, dear friends, my compact Lemon and Lime Fondant.
Before you get started, did you know my first cookbook got published? It’s called Cookbook #1: A French Girl’s Cooking Adventures in Her Kitchen, and it’s available online, you’re just a click away, RIGHT HERE!
- FOR THE CRUST
- 150 g of slightly salted butter, creamed / softened by work of a spatula
- 60 g of sugar
- 230 g of flour
- a bit of water
- FOR THE LEMON CREAM
- 4 eggs (or 5 if they are really small)
- 200 g of white sugar
- 16 cl of lemon and lime juice (about 1 big lemon and 2 medium limes)
- the zest of 1 lemon
- 50 g of flour
- Get the butter out of the fridge, cut in little cubes and allow it to slowly soften and reach room temperature
- Preheat the oven at 170 degrees Celsius.
- Prepare the crust. Work on creaming the butter with a spatula. Then add the sugar, combine with butter, finally add in the flour and combine it all. Slowly add a bit of water to reach a paste-like result.
- In a rectangular mold, spread the crust over the whole surface, while keeping it about 1 to 1,5 cm thick. Finish with your fingers, so that the crust is equally spread.
- Bake in the oven for 20 to 25 minutes.
- In the meantime, prepare the lemon cream. Combine eggs and sugar.
- Then add the lemon and lime juice, the zest and the flour.
- Pour the cream over the hot crust and bake in the oven for 20 more minutes.
- Take the cake out of the oven and let it cool down till the mold is not hot anymore.
- Let it sit in the fridge for at least 2 hours.
- Sprinkle with some icing-sugar, cut in squares, rectangles or bars, and serve!
Created and Written by Sophie Rebibo-Halimi, © 2015 All Rights Reserved.