Here’s a quick way to add a bit of colourful garnishes to your desserts. This only takes 10-15 minutes and the finished product keeps in an air tight container for a couple of weeks! Or 2 days, if you have a penchant for lemon candy.
- 2 large lemons
- 1 cup sugar
- 1 cup water
Prepare an ice-water bath; set aside.
Using a mandoline or very sharp knife, cut lemon into paper-thin slices; discard seeds and ends of rind. Or using a vegetable peeler, carefully peel off strips, and slice the strips thinly to make shreds of nice lemony loveliness.
Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. This takes the bitterness out of the rind.
Scoop out with a strainer and immediately plunge slices into ice-water bath.
Bring sugar and water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low.
Add lemon slices. Simmer, do not let boil, until rinds are translucent, about 1 hour.
Transfer to a baking sheet lined with parchment. Let stand until ready to serve. If using thin slices, toss them in sugar for a crunchy coating that will also keep the shredded lemon rinds separate.
5-minute Marmalade Cake
This cake is super fast and comes out rich and moist and tastes delicious. If you want a bitter marmalade taste, leave the skin of the grapefruit on.
1 grapefruit, peeled
1/2 cup orange juice
2 tbsp rum
1 cup brown sugar
1/4 cup butter
1 cup cocoa powder
2 1/2 cups flour
1 tbsp baking powder
2 tsp salt
Quarter the oranges and throw them in the food processor. Peel the grapefruit and lemon and add them in as well. Add in orange juice, rum, sugar, butter and eggs. Puree. Add in sifted flour, cocoa, baking powder, and salt and process until smooth. Pour into a 9 x 13 inch baking pan or bundt cake pan and bake at 350F 50-60 minutes.
Butter Rum Icing
1 cup butter, soft
1/4 cup rum
3 cups icing sugar
Whip butter until light in colour. Add icing sugar and rum and whip until fluffy.