Lemon, almond and poppy seeds roulade
So who watched the ‘Great British Bake Off’ last week? I think we will be trying our hands at the show stopper as it looked amazing!
Here at Cotswolds Finest Cakes HQ not only do we have a passion for outstanding sculpted, gravity defying and wedding cakes; we also love baking breads, preparing desserts making the ultimate sweet treats. In our new blog we would like to share our favorite recipes with you all so you too can make and bake the most delicious desserts for you and you friends and family.All the recipes will be varying in skill level but with good planning and attention to detail there should be no recipe that is too difficult for the home baker!
All the ingredients we use are things that are either found at home already or are easily available from your local store.
So, get your aprons on, the oven fired up, zero the scales and let’s get baking.
First recipe we would like you to try is our amazing Lemon, almond and poppy seed roulade with delicious cream cheese filling. This really is a very moreish dessert which all the family can get involved in making and certainly enjoy eating! The only down side to this dessert is that it’s so easy to make and so delicious – you may find yourself making it over and over again!
Lemon, almond and poppy seeds roulade recipe
4 large egg whites
230g caster sugar
50g ground almond and a little extra for the inside
3 tbls poppy seeds
1 tsp white wine vinegar
1tsp almond extract
300 ml double cream
200g cream cheese
2 tbls icing sugar
your favorite lemon curd
the zest of 1 lemon
2 tbls toasted flaked almonds
- Pre heat oven to 190/170 fan/gas 5. Line a large baking tray or a roulade tray with baking paper. You can grease it a little bit before for the parchment to stick.
- Whisk up the egg whites in a bowl until stiff, then continue to whisk while slowly adding the sugar until the mixture turns stiff and glossy.
- Gently fold in the ground almonds, poppy seeds, almond extract and vinegar to the mixture. Pour into the baking tray and smooth over to the edges. Tap the tin to remove any air bubbles.
- Place in the oven and bake until the top is golden and feels firm & set. This will take about 30-35 minutes, but keep an eye on it because an over baked roulade wont roll properly.
- When baked, remove from the oven and place on a cooling rack. Cover with an extra piece of baking paper and a damp tea towel.
- To make the filling. Whip the cream cheese a little bit to break it up. Add the double cream and the icing sugar and mix until thicken. Flavour with the lemon curd to taste. Add the lemon zest, put it into a piping bag and place it in fridge to cool down.
- To serve it flip the roulade up side down on a piece of paper and very carefully peal the baking paper off. Make sure it’s cool enough so the cream wont melt when piped on. Sprinkle it with a little bit of ground almonds. You can also spread a little bit of lemon curd on it if you prefer stronger taste. Pipe the cream filling over the roulade and fill any gaps evenly till it’s covered.
- To roll use the paper to lift the edge and gently roll it over. Tuck it in neatly and slowly. Roll up the roulade till it’s a nice cylinder. At this point if I need to serve it very soon I put it in the freezer for 20 minutes, then cut or you can chill in the fridge for couple of hours if made in advance.
- To decorate sprinkle with the toasted flake almonds and a little icing sugar. To make it prettier you can use other decorations such as meringue spikes or fresh strawberries or some leftover cream.
We really hope you all have a go at this simple yet delicious Lemon, almond and poppy seeds roulade that can be used for a weekend sneaky snack treat or as a center piece to your dinner party dessert table. Please let us see your lemon roulades you make and we try to feature them.
Aggy, Andy and Zara.
Until next time keep on baking.