Lemon Sour Bundt Cake – DHSPC #2
The first session of the Donna Hay Styling and Photography challenge did cause quite a bit of stir as there is a fine line between copying someone’s style and finding your own. I’ve said it a couple of times already but just to be absolutely clear on this; I am not trying to create little Con Poulos/Chris Court etc. look-a-like… I am trying to use great examples for learning purposes only. I think most people understand what this challenge is about, but just in case you were still unsure…!
Finding your own style in the foodphotography business can be a challenge with so many great photographers out there, but that doesn’t mean we should not try. But to be able to find your own style, you need to understand light and you need to understand how styling can help you in achieving a certain mood and setting to get the message across. So for that purpose, and that purpose alone; this challenge was invented.
Now that we’ve cleared all that up; For the 2nd installment of the Donna Hay Styling and Photography Challenge I picked a totally different style. Apologies for the crappy picture as my scanner stopped working so I had to take this with my camera instead, but I think you can still see what is important about this dish. The recipe you can find below. The photo is made by Con Poulos and was featured in magazine 44 from 2009.
I know a lot of people associate Donna Hay with light and dreamy blue colors, but if you look through the magazine you will find that, that is certainly not the only style featured. This particular photo is an example of exactly how different the styles can be. Con Poulos is another of my favorite photographers and I am sure you will see many more of his images
The image is a much darker one that the previous challenge, so it will be interesting to see what everyone comes up with. Plus the cake looks delicious too.. 🙂 I haven’t been able to make this cake yet myself so I will be joining in the fun!
- Once a month (on the 3rd of the month) I will give you a recipe plus the accompanying photo out of the Donna Hay magazine. I will try to make it seasonal but can’t promise anything.
- You have that same month to produce your post. You can post it any day you like just as long as you finish it before the end of that month at the latest.
- You have to produce that recipe, alterations to the recipe are allowed to make sure any dietary restrictions are met. But only minor changes!
- You have to cook and STYLE the recipe trying to replicate the photo as best as you can. If you think you can do a better job then the original photo, by all means feel free to make your own changes to the styling.
- PLEASE NOTE; THIS CHALLENGE IS NOT MEANT FOR YOU TO BE ABLE TO COPY ANOTHER PHOTOGRAPHERS STYLE. IT’S ABOUT LEARNING HOW TO LOOK AT LIGHT AND STYLING AND THEN PROGRESS TO COME UP WITH YOUR OWN VISION!
- Shoot the dish and then write a blog post about it. It would be great to add notes on how you took the photo and how you styled the dish, so that other people can learn too.
- Link back to this months blog post about the challenge and link back to the Donna Hay Challenge page here
- Leave a message on the post that is up here for that month, saying that you completed the challenge and link to the post on your site so others can find it too.
- If you want to use the original photo in your blog post as well as the recipe be sure to link back to the Donna Hay website plus the photographers website. They will both always be mentioned in the monthly challenge posts.
- 220 g butter melted
- 2 eggs
- 330 g caster sugar superfine
- 120 g sour cream
- 60 ml lemon juice
- 2 tablespoons lemon rind finely grated
- 300 g all purpose flour sifted
- 2 teaspoons baking powder sifted
- 320 g icing sugar sifted
- 1 tablespoon lemon juice
- 2 tablespoons water boiling
Preheat oven to 160 C (320F).
Place the butter, sugar, eggs, sour cream, lemon juice and rind in a bowl and whisk to combine. Add the flour and baking powder and whisk until smooth. Spoon into 2 x well greased 4 cup capacity (1 liter) Bundt tins and bake for 40-45 minutes or until cooked when tested with a skewer. Cool in tins for 10 minutes. Turn out onto a wire rack to cool completely.
To make the lemon icing, place icing sugar, juice and water in a bowl and mix to combine. Spoon over cakes to serve. Serves 8-10