A lemon meringue cake, that was the brief. Decorate it however you want mama…
No problem what so ever kiddo, of course I can do that. With three obvious components to the recipe, this should be an easy one, and not something to be worried about at all right?
Right??
Cake, done and dusted. I made that the day before. Curd? Yep, being the efficient person I can be, I made that one two days before. On the celebratory day, it’s just a simple Italian meringue and assemble the thing. Easy peasy.
I was using a new candy thermometre, which I thought was particularly adult of me, instead of the usual guess work that I normally do to get to hardball stage. The thermometre didn’t seem to work out so well though. I burnt the sugar syrup before it had even gotten close to the magic temperature it needed to get to. Which as I’m sure you can image, burnt sugar is a pure joy to clean off.
Start again, new eggs, new sugar, clean pan. I didn’t move a muscle, no distractions what so ever. Just my full attention in the pot, and yet it seemed to be heading in the exact same damn direction as the first failed lot. Why oh why? No time to wonder, I had to slap this all together quick sticks and make do with what I had.
And it’s at this point, where a good cake, that had lots of potential just began to look sadder and sadder. Three upturned waffle cones, with piped (slightly burnt tinged, but we can ignore that) italian meringue with pretty cachous and rock sugar sprinkled throughout sounds like a good idea.
Well turns out it looks like a snow-capped earthship. Even the smallest declared I might have put a bit too much ‘icing on’. I kept adding to it, hoping it would get better.
It didn’t.
I added tall beautiful beeswax candles, that did help a little as a distraction technique, and then all we had to do was cut into it.
All was ok again once more, it really did taste great.
Lemon and olive oil cake with lemon curd and italian meringue is a combination that works, that part is definitely tried and true. It’s the decorating bit that needs an overhaul, unless you are wanting a snow capped earthship building cake of course, and then hey, I’ve got you covered.
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Lemon and Olive Oil Cake recipe here.
Three Blue Ducks Lemon Curd recipe
cityhippyfarmgirl 
It’s all about the taste! Besides, earthships are super cool 🤗 you’ve done a fine job there with the 3 part cake 😍
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It’s true Earthships are cool, and who knew they could come in cake form eh?!
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I think you are being way too hard on yourself. I keep looking at your photos and think it looks fantastic. I would be really proud. I’ve just checked out your recipe for the Lemon and Olive Oil cake as I have a huge bag of juicy lemons staring at me. I will make the cake and 8 muffins that way they can also be packed into school snacks. Looking forward to making this one, thanks for sharing.
Kylie
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It’s such an easy recipe Kylie, and dead easy to bake a big cake for immediate eating and lunch boxes down the track. It’s such a good time of year for abundance of lemons. Happy baking 🙂
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I think it looks delicious Brydie and I am sure it was appreciated! It is these moments that your children will remember. Your lemon and olive oil cake worked beautifully with my excess oranges recently, it is a great recipe. Happy baking!
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I really do wonder what they’ll remember sometimes Jane. Hopefully the effort and the love that gets put in. Hopefully!
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I made your Lemon Olive Cakes and muffins and so glad I did. Thankyou so much for sharing as they’re winners. I did have a little muffin mishap though. All my own doing as I tried to squeeze the batter into a 6 cup muffin tray instead of the 8. Next time I will do the 8 just as the recipe says. A great recipe I’ll be making again and again.
Kylie
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