Winter is here. Thank gosh. In 2019, to celebrate the eighth and final season of Game of Thrones, Broadsheet collaborated with Mjølner – Sydney and Melbourne’s Viking-themed restaurant and bar – to create some very delicious GoT-inspired recipes. Use them individually – or all together for a giant Thrones-style feast.
Sansa Stark’s life in Kings Landing was a pretty miserable affair. There was the occasional highlight, like watching Joffrey’s sweet demise. Or that brief interlude involving a potential marriage to Loras Tyrell and a subsequent skedaddling to Highgarden. But all in all, not a great adolescence. So when Olenna and Margaery Tyrell planned a gals brunch and invited Sansa, she couldn’t barely contain her excitement when she found out lemon cakes were on the menu. They’re her favourite.
Recipe: Lemon Custard Cake
Preparation time: 15 minutes
Cooking time: 45 minutes
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4 eggs, separated into 2 large bowls at room temperature
210g icing sugar mixture, plus extra to dust*
Zest of 4 lemons
Juice of 2 lemons
100g plain flour
120g unsalted butter, melted and cooled to room temperature
500ml buttermilk, at room temperature
1 tbsp caster sugar
*Note that icing sugar mixture is a different product to pure icing sugar.
Preheat an oven to 180°C. Line a 23 x 23cm square deep cake pan with baking paper, over hanging on all sides.
Using electric beaters, whisk the egg whites and castor sugar until stiff peaks form. Set aside.
In a separate bowl, beat egg yolks and icing sugar mixture until pale, thick and glossy. Beat in lemon juice and zest, flour and butter until combined. Turn the beaters to the lowest speed and gradually add the buttermilk.
Using a large spoon, fold 1/3 of the egg-white mixture into the egg yolk and flour mixture. Repeat in 2–3 more times until just combined (you will still have some lumps). Don’t be concerned at this point if the batter looks thin and split.
Pour batter into prepared tin and bake for 45 minutes until the cake is set but still has a big wobble. Leave the cake to cool completely in the tin. Cut into even squares and dust with icing sugar. Serve with a dollop of cream.