Spring Bakes, Light Recipes to Whip Up this Season

You know when the trees start brimming with new leaves and the breeze gets warmer, spring is in the air! With the change in season, our appetite also changes, and we start craving for lighter recipes. Note these light and delicious recipes to bake and serve this spring.

  • Lemon Meringue Tarts

To make lemon curd, heat egg yolks, lemon juice, zest, sugar, and butter in a saucepan. Whisk continuously until the curd thickens. Set it aside to cool. To make tart shells, make a pastry dough of flour, butter, sugar, egg, and thyme. Press the pastry in the tart molds and bake at 350 degrees for 20 minutes. Whip egg whites, sugar and lemon zest to make the meringue. Allow cooling completely, before piping in the lemon curd. Pipe the meringue mix and lightly blowtorch it.

  • Raspberry Swirl Blondies

Mix butter, vanilla extract, baking powder, a pinch of sea salt, chopped white chocolate, coconut oil, almond flour, lemon zest, white chocolate chips, and eggs. Line a baking tray with parchment paper and spray some coconut oil. Pour in the mix and drizzle raspberry coulis. Make random swirls with a fork. Bake it at 350 degrees for 30 minutes. Cool the blondies and cut them into squares. Add these blondies in a chocolate gift hamper for your loved ones.

  • Mini Blueberry Cheesecake

Blitz digestive biscuits and unsalted butter to make the crust. To make the cheesecake filling, whisk cream cheese, mascarpone, lemon zest, and icing sugar. For the blueberry compote, add fresh blueberries in a pan with a splash of apple cider vinegar, lemon juice, and icing sugar. Cook the compote until it thickens a bit. To assemble the cheesecake, add a layer of the crust in a muffin tray. Add the cheesecake mix and bake at 180 degrees for 40 minutes. Top with the blueberry compote.

  • Semolina & Pistachio Cake with Rose Syrup

To make the batter, mix ground pistachio, almonds, sugar, eggs, butter, lemon juice, zest, vanilla extract, semolina, lemon zest, and rose water. Line a round cake tin and pour the mix. Bake at 350 degrees for 45-50 minutes. To make the rose syrup, heat lemon juice, rosewater, and sugar. Drizzle some syrup on top of the hot cake and allow it to soak. Garnish with some crushed pistachio and rose petals.

  • Light Chocolate Mousse

Melt dark chocolate with butter. Beat egg whites and cream until soft peaks form. Fold the cream with the melted chocolate and orange zest. Put it in a piping bag and pipe into small pots. Garnish with chocolate curls and orange zest.

These recipes are light yet utterly decadent. Make sure to serve a cup of floral tea with the cakes.

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