This recipe is created due to a need to use up the Meyer lemon concentrate I purchased from US a while back.
The taste is astonishingly similar to honey lemon sweets and brings to mind Strepsils! Hahaha! The texture is great! It is soft with a slight chew. I find using bread flour from Nissin for castella cake produces good results. The flour is more fine than others and this is quite apparent when sifting. I have encountered no lumps as yet from this flour, even before sifting!
Meyer Lemon Honey Castella
- 9 eggs, room temperature
- 270 grams granulated sugar
- Zest from 1 lemon
- 5 tbsp honey
- 4 tbsp Meyer lemon concentrate
- 5 tbsp milk
- 225 grams bread flour, sifted twice
- 1 tbsp Demerara sugar
- Prepare a 7 1/2 x 11 1/2 inches honey cake wooden box. Wrap the bottom with aluminum foil and place on a baking sheet. Cut baking paper to line the inside, making sure the paper sticks above the box about an inch on all sides. If you do not have a honey cake wooden box, you can use a pan of about the same size and besides lining the inside, wrap the outside of the pan with 2 layers of baking paper. Sprinkle 1 tbsp of Demerara sugar as evenly as you can into the box or pan.
- Preheat oven to 160 degrees Celsius.
- With your fingertips, rub the lemon zest into the sugar. Set aside.
- Combine honey, Meyer lemon concentrate and milk. Stir well and set aside.
- Prepare a small pot of simmering water.
- In a large heatproof bowl, beat eggs with a hand mixer. Add in sugar and beat for a minute to combine.
- Place egg mixture over the simmering water and beat. When egg mixture is warm, remove bowl from over the simmering water and continue beating. Once the mixture cools down, with the hand mixer still running, place bowl over the simmering water again to warm up. Repeat cycle until egg mixture is thick and when you lift the beaters, you are able to draw a letter ‘S’ and it does not disappear for 10 seconds. It took me 45 minutes to reach this stage. 25 minutes on speed 2 and 20 minutes on speed 1.
- Add in honey mixture gradually and beat until combined.
- Add in flour 1 tablespoon at a time, using a hand whisk to gently mix until just combined. Do not over mix.
- Pour the cake batter into the prepared box or pan. Tap a few times on the counter top to get rid of large air bubbles. Bake for 1 hour 10 mins in the middle rack. Cover top with aluminum foil if cake browns too quickly. I always cover the top at the start of the baking and remove the foil 5 minutes before the end of baking time.
- Remove cake from oven and together with the baking tray, drop from a height of about a foot. This is the jittery part. I lined the kitchen floor with 2 layers of newspapers and carefully dropped the cake together with the tray. It does play a part in preventing the cake from shrinking.
- Cool for 10 minutes then invert cake over a grease proof baking paper. Remove the box or pan and carefully peel off the baking paper. Wrap the warm cake in grease proof paper, then wrap in saran wrap and stick the cake in a large Ziploc bag. Refrigerate for at least 4 hours.
- Slice the cake with a serrated edged knife in a sawing motion. Cake keeps well at room temperature for 4 days or a week in the fridge, well wrapped.