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Lemon lava cake

Lemon lava cake

Published on August 9, 2020 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

One of the earliest books which my mother bought me was one by Donna Hay. I used to also love watching her cookery show on Star World. While her recipes are simple, full of flavour and easy the thing which was a problem for me was finding the ingredients which she used in her cooking.

Living in the South of India we didn’t always have access to beautiful produce from the hills. And with toddlers to take care of managing time was always a challenge.

What I did make however were few of her easy desserts. The difference in this recipe from the original is in the using of non-refined ingredients. (Still haven’t found a substitute for baking powder though) Also her recipe calls for vanilla extract and I preferred to keep the citrus flavours and have used lemon rind instead.

If you have a food processor maybe you won’t need to do the additional task of blending this in a mixer but this works well for me. We haven’t bought ice cream during this lockdown so we ate this as is.The hot fudg-y citrus notes are so wonderful to have over the weekend with the mood all overcast and cloudy. It makes you want to hug the little ramekin closer to your side and enjoy every bit off the spoon.

I remember making this for dinner for a friend who likes to just taste desserts but says she isn’t overly keen on eating a whole portion. She loved it so much that she ended up finishing it all ! Happy memories 🙂 🙂

Also enjoyed shooting these pictures for some of the food collabs being hosted by fabulous food photgraphers on Instagram. I am so enjoying this learning process. We gotta make some use of 2020 don’t we ?!

 

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Ingredients

  • Butter-90 gms
  • Milk-1 1/2C
  • Lemon juice-1/2C (indian lemons-8-10 approx)
  • Palm candy powder (or castor Sugar)-1 1/2 C
  • Lemon rind-1 lemon
  • Eggs (we used free range)-3
  • Emmer wheat flour (flour)-1/2 C
  • Baking powder-1 tsp
  • Butter for greasing the ramekins
  • Vanilla icecream to serve (optional)
  • Additional sugar for dusting on top (optional)

Instructions

  1. Grease the inside of the ramekins with butter
  2. Pre-heat the oven to 220 degrees C
  3. Take a medium bowl and add the butter, milk, lemon juice,sugar and eggs and beat well with an electric whisk or balloon whisk.
  4. Add the flour and baking powder and beat
  5. Add the lemon rind and beat for a few seconds
  6. At this stage the butter may not have amalgamated well and be floating about in small lumps.
  7. So using a blender jar, take small amounts at a time and blend until smooth and pour into another bowl.
  8. Once this is done ladle into the ramekins. At this stage the mix can be refrigerated. It is best baked half an hour before serving.
  9. Alternatively you can bake it for 15 minutes ,cool and refrigerate it. Bake again before serving.
  10. When ready to bake, place in the oven (medium hot and bake until the top has set and has a light crust on the edges. Remove from the oven and allow to stand for a few minutes before serving.
  11. A vanilla ice cream is perfect with this as it melts into that tangy ,gooey ,lemon fudge insides.

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