Friday, January 24, 2014

Ginger and Lemon Ripple Cake

Before we get into the main event - let's just take a second to look at these home grown potatoes Mum and Dad served up for dinner last night. These were not just any cooked potatoes though, they were twice cooked, smashed potatoes and they were awesome. Crispy and golden on the outside and melt in your mouth soft on the my opinion these were even better then my all time favourite, roast potatoes, and that is saying something. 

So to whip up these Super Spuds all you need to do is....

Boil your potatoes in a pot of water until they are just cooked. 
Drain the water and remove your potatoes to a lightly greased oven dish. 
Gently press down on the top of the potatoes with the back of a fork to 'smash' them. 
Season with salt and pepper and a drizzle of olive oil.  Bake for 20mins at 200C and enjoy! 


I'm going to make these for Mr B and I over the weekend and serve them topped with grated cheese, bacon and a dollop of sour cream!

Anyway, we are not here to talk potatoes, we are here to talk DESSERT! 

So in case you haven't noticed, my Mum and Dad are on a bit of a ripple cake kick at the moment. So far we have had the tried and true Chocolate Ripple Cake, the Cinnamon Butternut Snap Ripple Cake and now I give you the Ginger and Lemon Ripple Cake. Yep, that's right, Gingernut Snap Biscuits coated in a delicious lemon cream. 

I have said it before and I will say it again. The Ripple Cake is an Aussie dessert classic and absolutely perfect to take along to your next Summer BBQ - this one is especially Summer friendly with the whole lemon and ginger thing. 

Ginger and Lemon Ripple Cake - Serves 6-8

600ml thickened cream
1/2 cup good quality lemon curd
1 pkt Arnotts Gingernut Snap Biscuits
Grated white chocolate, to serve

Place the cream in a bowl and beat until the mixture is thick. Gently fold through the lemon curd.

Take your serving plate and spread 1-2 tbspns of the cream mixture in a log shape.

Use half of the remaining cream to sandwich the biscuits together and stand upright on the tray to form a log shape.

Spread the remaining cream mixture over the entire surface of the cake. Refrigerate for at least 6 hours or overnight. Serve sprinkled with grated white chocolate.

Cut on an angle to serve.

Mrs B x

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