MOTHER'S DAY
A touch of sweetness!

Mother's Day is a day to celebrate, to cosset and to make the mothers in our lives feel both special and hugely important. A day to remember with a card, a loving call and when they are close, to entertain them. That could mean a gorgeous lunch or simply arranging that special tea. 

Take time to prepare a touch of sweetness; freshly baked scones (they are infallable!) and serve them with whipped cream and raspberry jam, try the Rooibos Mousse Cake or a lemony tart, a recipe that has stood the test of time!  

ROOIBOS MOUSSE CAKE

4 whole eggs
200 g sugar
20 g gelatin powder
180 ml strong Rooibos tea
2 tablespoons honey
juice of one lemon
400 ml cream, whipped to soft peaks
lemon flavoured home-made sponge

Whisk eggs and sugar until light and fluffy. Dissolve gelatin in Rooibos tea. Add honey and lemon to gelatin. Add gelatin mixture to egg mixture. Lightly fold in the cream. Layer the mixture between sponge (See lemon flavoured sponge). Set and decorate with cream rosettes, candied lemon peel, fresh berries and lemon verbena leaves.

LEMON SPONGE CAKE

100 g sugar
pinch of salt
60 ml oil
60 ml hot water
135 g cake flour
zest and juice of one lemon
10 g baking powder
2 eggs, separated

Mix  sugar, salt, oil and hot water until sugar has dissolved. Fold in dry ingredients and mix well using a wooden spoon. Add egg yolks one at a time, beating in each one thoroughly. Add lemon juice and zest. Whip egg whites and fold into above mixture. Pour into a buttered and floured 22 cm sandwich tin. Bake at 180ºC for 25–30 minutes or test with test skewer to see if cooked. 

SCONES

500 g flour
4 tbsp castor sugar
4 tsp baking powder
pinch salt
125 g butter
250 ml milk
2 large eggs

Sift flour, castor sugar, baking powder and a pinch of salt into a bowl. Rub butter with fingertips until mixture resembles fine crumbs. Beat milk and eggs and add slowly to the dry mixture, folding in with a wooden spoon. (Reserve a little liquid to brush scones with.) When the dough has a soft, moist consistency, turn out onto a well floured board and shape and pat gently into squares or cut out rounds with a scone cutter. Brush the tops with the reserved liquid. Place on baking sheets or on oiled foil. Bake in a moderately hot oven 200°C for 10-12 minutes, until golden. Remove and sprinkle with sugar if liked. (Makes about 24 scones)  

POUND CAKE

180 g butter
180 g castor sugar
3 eggs
180 g self-raising flour
pinch of salt
zest of 2 oranges
40 ml milk

For the syrup:
Juice and zest of 1 orange and grapefruit, strained
150 g icing sugar

Cream butter and sugar until fluffy. Add eggs one by one and cream well. Fold in flour and salt, then gradually add milk. Spoon into a 1 litre non-stick or well buttered loaf pan and bake at 170ºC until set and golden brown. 

Using a fine pronged fork, lightly make little holes over the complete cake. Place on a rack over a sheet of wax paper. Heat the citrus juice and zest stir in icing sugar until smooth. Spoon over the hot cake immediately. The sponge will absorb the hot syrup. 

SUGARED ALMONDS

500 g sugar
1 tsp nutmeg
1 tbsp cinnamon
2 egg whites
1 tbsp water
500 g blanched almonds

Mix the sugar, nutmeg and cinnamon together. Butter a piece of foil. Sprinkle half the sugar mixture on the foil. Lightly beat the egg whites and water in a bowl for 30 seconds. Add the nuts and blend gently to coat the almonds thoroughly. Spread out onto the sugar mixture. Sprinkle thickly with remaining mixture. Place in a very cool oven for about 2 hours. Break up the crispy sugared almonds and store in an airtight glass jar.

LEMON SOUFFLÉ TART

Pâté Brisée Base:
170 g flour
3 ml salt
60 ml sugar
125 g butter
about 15–30 ml iced water

Filling:
7 egg yolks
170 g sugar
45 ml grated lemon peel
185 ml lemon juice
6 egg whites
pinch cream of tartar
(Serves 8 – 10)

Sift flour, salt and sugar into a mixing bowl. Cut butter into small pieces and work into flour until small crumbs form. Sprinkle with a little iced water. Process until dough begins to form a ball. Gather dough into a ball. Wrap in wax paper, refrigerate for 1 hour before using. Break off pieces of dough. Press firmly into a 25 cm tart pan with a detachable base. Bake at 175°C for 12–15 minutes, until crust is a light golden brown. Remove tart.

Whisk egg yolks with 125 g sugar until thick and creamy. Whisk in lemon peel and juice. Place in a double boiler and cook over medium heat until custard coats spoon. Stir constantly and do not allow mixture to boil. Allow to cool. Whisk egg whites with cream of tartar until stiff peaks form. Gradually add remaining sugar. Using a metal spoon, gently stir a quarter of whites into yolk mixture and carefully fold in remainder. Do not over-mix. Spoon into the cooked and cooled shell, mounding mixture slightly in centre. Bake at 175º C for 12–15 minutes until top is golden. Turn off oven, open door and allow to cool. Sift a little icing sugar over just before serving.