Mother’s Day gives all of us a chance to recognize a mother’s role and contribution in society. In Mauritius, it is celebrated on the last Sunday of May by offering lavish gifts – cards, flowers, chocolate, special meals or treats – to mothers and mother figures, including grandmothers, great-grandmothers, stepmothers, and foster mothers.
While the celebration has slowly evolved into a huge commercial event, I’ve clung to its original rustic aspect of handmade gifts and homemade food in the midst of a cozy home sweet home environment. Remember those brightly colourful paper cards on which we’d all copy the same poem in primary school? Simple words yet so heart warmimg, each line scrawled down so innocently that it instantly brings a smile on a mother’s face.
I’ve never been good at poems I’m afraid. Trying to recreate the same magic in my kitchen, I came up with this lovely lemon flavoured cake paired along with all the richness of cream cheese. Well, it did make everyone at home smile and that’s all I could ask for. Happy Mother’s [and Father’s] Day!
CREAM CHEESE LEMON CAKE
100 g butter, chopped
200 g cream cheese, chopped
3 tsp finely grated lemon rind
3/4 cup [165 g] caster sugar
2 eggs, room temperature
3/4 cup [110 g] self raising flour
1/2 cup [75 g] plain flour
1/2 cup [80 g] icing sugar
1 tbs hot water
- Preheat oven to 180 oC. Grease a 20cm savarin tin or a deep 20cm round cake tin. Line base and side with baking parchment.
- Beat ingredients in a medium bowl on low speed with electric mixer until combined. Increase speed to medium; beat for about 3 minutes or until mixture is smooth and pale in colour.
- Spread mixture in tin. Bake for about 55 minutes. Stand cake in tin for 5 minutes before turning out onto wire rack.
- For icing, sift icing sugar into a small heatproof bowl. Stir in enough water to make a firm paste.
- Stir over a small pan of simmering water until icing is spreadable. Spoon icing over cold cake.