I am trying out a product today called Sangiovese verjuice, by Maggie Beer. For those unfamiliar with verjuice, it is the juice of unfermented grapes and Sangiovese verjuice is a sweeter version: perfect for use in baking.
It is no secret that I am a huge fan of Maggie Beer. In fact, I posted about her recipe for rosemary and olive bread here. This week, I joined up as a member of Maggie’s online food club, which gives me access to a monthly newsletter, exclusive recipes and, best of all, free postage of any purchases made from the farm shop in the Barossa Valley. Today I received in the mail my first order of verjuice (and just in case the right people are reading this I would be more than happy to receive a Maggie Beer Hamper for Christmas, wink wink nudge nudge say no more 🙂 ).
I have made a lemon and sour cream madeira cake with a lemon syrup and teamed it up with a recipe of Maggie’s for lemon and verjuice icing. Oh and if you are wondering what verjuice tastes like, it tastes like a slightly sour grape juice – teamed up in an icing with lemon juice it was delicious! My mind is already working overtime thinking of other uses for this product….
Disclaimer: I have not been paid for endorsing this product, all views are strictly my own.
This week I also had an order for a birthday cake for an avid Arsenal football fan. The only parameter I was given was that the cake had to be lemon. I used the same lemon madeira cake base, brushed each layer with a lemon syrup and filled the layers with a lemon curd Italian buttercream. I have handcrafted the figurine out of fondant and gum paste.
Lemon and Sour Cream Madeira Cake with Lemon and Verjuice Icing
Icing: From Maggie Beers recipe for Moist Buttermilk Cake.
Makes 1 x 8″ Cake.
- 187.5gm butter, cubed and softened
- 187.5gm caster sugar
- 3 eggs
- 132gm plain flour
- 112gm self raising flour
- 112gm sour cream
- zest of 2 lemons
- juice from 1 lemon
- 100gms sugar
- 100mls water.
- 430gm icing sugar
- 100gm salted butter, cubed and softened
- 1 1/2 tablespoons sangiovese verjuice
- 1 1/2 tablespoons lemon juice
- zest of 2 lemons.
Pre-heat oven to 160°C. Spray 1 x 8″ cake tin with oil and line bottom and sides with baking paper.
Cream butter, sugar and zest until light and fluffy.
Add eggs one at time mixing well between additions.
Fold in flour and sour cream in three separate additions.
Scrape batter into prepared cake tin and use a small pallet knife to smooth batter evenly in the tin.
Bake @ 160°C for approx. 1 hour 20 minutes or until a skewer comes out clean when tested.
While cake is baking, prepare lemon syrup by placing sugar and water in saucepan and heat until sugar has evaporated. Add lemon juice and stir.
Brush top of hot cake with lemon syrup.
Allow cake to cool in cake tin.
Make icing by sifting icing sugar into the bowl of a stand mixer. Add butter, verjuice, zest and juice and mix until fully combined and smooth.
Once cake has cooled, remove from tin. Use a palate knife to spread a generous amount of icing on the top of the cake.
For decoration, I have made crushed toffee shards stacked in the middle of the cake with a piece of candied lemon peel.