Baked Alaska with lemon curd (Omelette norvégienne)


An electric whisk, a big bowl, 2 of 7’inch round baking tin and a 3′ inch cookie cutter

Ingredients Serves 4:

For the Madeira Cake:
1. 75g. unsalted butter
2. 75g. caster sugar
3. 2 medium size eggs. lightly beaten
4. 113g. self raising flour
5. 1/2 lemon, zest only
6. 1/2 tsp. vanilla extract
7. 1 tbsp. of full fat milk
8. 2 tbsp. Pousse Rapier (alternatively you can use Grand Marnier or other types of Orange Liqueur)

For the Lemon Curd:
9. 2 small lemon zest and juice.
10. A pinch of salt
11. 50g sugar
12. 50g melted unsalted butter
13. 4 egg yolks

For the Alaska:
14. 4 big scoops of good quality Madagascan vanilla ice cream
15. 65g egg whites
16. 50g caster sugar
17. 1/2 tbsp. lemon juice
18. Pinch of salt
19. 1 tbsp. of Flaked Alomnds

For the Madeira cake:
1. Pre-heat the oven to 180C. Grease and flour your 2 baking tin, line the base with greaseproof paper and grease the paper again.




2. Next, cream the butter and sugar together in a bowl until pale and fluffy. Add the lightly beaten eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg. This process although time consuming will make sure that your mixture doesn’t curdle.
3. After adding the last egg, mix again for a minute, then gently fold in your lemon zest and 1 tbsp. of milk.




4. Pour your mixture into your baking tin and bake on the middle shelf of the oven for 15-20 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.
5. Once your cake is baked, remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. Before brushing it all over with Pousse Rapier. Then finally using a cookie cutter, cut the 4 small cakes.







For the Lemon Curd:
6. Put the lemon zest and juice, salt, sugar and butter into a small saucepan and heat gently until the sugar and butter have melted. Remove from the heat. Leave to cool for a minute, add beaten egg yolks and whisk all together.
7. Turn the pan onto a low heat again, whilst constantly whisking. Once the curd thickens, remove from the heat. Cover with a cling film once cooled, refrigerate for at least an hour, preferably overnight. Once ready for use, spread the lemon curd on each cakes.


For the Alaska:
8. First, Pre-heat the oven to 230C.
9. Place a scoop of vanilla ice cream on top of the lemon curd. Place in the fridge to prevent the ice cream from melting.
10. Then in a clean bowl, add half of the egg whites with the sugar, lemon juice and salt and whisk until soft peaks form.
11. Then add the remaining egg whites, continue whisking until the meringue forms stiff peaks.
12. Spoon the meringue mixture over the ice cream and cake, covering all sides completely. Sprinkle the top with some almonds and bake for 2-3 minutes until the meringue is golden on the top.







Serve immediately.

This dish is fantastic for dinner parties, as it can be prepared in advance. You can make the lemon curd and sponge cake a day before or you can also make everything well in advance and freeze. Once you have covered the cake, lemon curd and ice cream with the meringue it can be frozen in the freezer.  It doesn’t have to be defrosted, to cook it simply place it in a pre-heated oven of 200C to bake for 8-10 minutes until golden all over, bake straight from the freezer.



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