Back
Lemon Cake with Rhubarb and Guava Ball
Recipe by Georgia Hughes
- Steps
- Ingredients
Steps
- Preheat oven to 180C. Grease a small loaf tin.
- Place butter and sugar in bowl of electric mixer and beat until pale and fluffy. Add the egg and beat another 30 seconds. Add the lemon juice and beat another 30 seconds. Sift in SR flour and half the milk and stir to combine. Sift in the plain flour and remaining milk and stir to combine. Spoon into the prepared cake tin and place in the oven to bake until set, about 25-30 minutes. Remove from oven and set aside.
- Meanwhile, for the guava ball. Brush the inside of 8 x 1 tablespoon volume silicone half dome moulds with melted chocolate. Place in the freezer to set for about 3 minutes. Remove from freezer and brush again. Return to the freezer while preparing filling.
- Bring a saucepan of water to the boil over high heat. Add the guava slices and cook until soft, about 15 minutes. Transfer cooked guava to a food processor and process until a smooth puree. Set aside to cool.
- Whisk cream until soft peaks form. Gradually add the sugar and whisk until stiff peaks. Stir in the reserved, cooled guava puree.
- Remove silicone moulds from freezer and unmould the chocolate domes. Fill each dome with the guava mixture then join 2 domes together, using some melted white chocolate. Set balls aside in the fridge until ready to serve.
- Meanwhile, for the rhubarb, place the rhubarb on a baking tray and sprinkle with sugar. Place in the oven and bake until tender, but still holding its shape, about 8-10 minutes. Remove from oven and set aside.
- Meanwhile, for the praline, place sugar and 1/3 cup water in a small saucepan and place over medium heat. Allow to simmer until a light golden colour, about 8-10 minutes. Pour over hazelnuts which have been placed on a paper lined tray. Allow to set. Transfer to a food processor, add the white chocolate and process until fine crumbs. Set aside.
- To plate, divide praline between each plate. Add a slice of lemon cake and top with rhubarb. Place a guava ball on top.
