This might sound a bit wacky, but I promise you it works. Baking cakes with parsnip is no different really from carrot cakes. The cupcake recipe in my calendar for this month was simply a ginger one, but I’d been meaning to have a go at parsnip cake after the success of my chocolate beetroot cake, and I thought the flavour combination of parsnip and ginger would work well. With all the chocolate hanging around at the moment (that makes it sound like the chocolate needs an ASBO – I can assure you that it doesn’t!), these provide a lighter and different alternative.
Apart from the addition of parsnip, I changed the recipe quite a bit from the calendar one: I only put a small amount of sugar in, a third of what it says on the calendar, as the parsnip adds sweetness and I wanted to make some smaller ones to be toddler-friendly as well as some big adult-sized ones with icing on; I added some stem ginger, because in my opinion, if you’re going to have ginger, you might as well have proper chunks of fiery ginger rather than just ground stuff; I used honey instead of syrup, as usual; I made a few other changes too – so it’s nothing like the original really!
The instructions on the calendar said use a cake mixer. I don’t usually bother with one when baking, unless I’m whisking egg whites (I don’t enjoy the muscle ache afterwards when I do it by hand!), mainly because I don’t have one of those super duper fancy gadgets they have on the Great British Bake Off, just a small handheld one that cost about a fiver from Wilkos when I was a student many years ago. But as the calendar put the idea into my head, I was curious to see how the cakes worked out, particularly as I was guessing it would be quite a dense, moist mixture and therefore any extra air I could beat into it would not go amiss. As I suspected, even with the aerating skills of the electric mixer, the cakes didn’t rise massively, but I like the sticky, moist texture anyway, as is often the case with carrot cakes. I would say it’s fine to use either hand or machine in this recipe – whatever mood you happen to be in.
I think that’s all I wanted to waffle on about, so here’s what you do if you want to have a go yourself. Enjoy! Tom’s verdict: de-scrump-tu-licious!
Cakes – makes 10-12 big plus 10-12 small
250g self-raising flour
1 tsp ground ginger
1 tsp ground cinnamon
40g brown sugar
4 tbsp honey
1 large parsnip
50g stem ginger, plus extra for decoration
100g icing sugar
splash of ginger syrup from the stem ginger jar
Pre-heat the oven to 170ºC (fan) and prepare a muffin tin with cupcake cases and a fairy cake tin with cases.
Grate the parsnip, and chop the stem ginger into small chunks.
With a spoon, mix the flour and ground spices in a large bowl.
Put all the other ingredients apart from the parsnip and stem ginger into the bowl and mix with a mixer until well combined.
Add the parsnip and stem ginger and fold in with a spoon until evenly distributed.
Fill the cake cases to about three quarters full.
Bake for about 25 minutes until golden on top and a skewer inserted in the middle comes out clean.
Remove from the oven and leave to cool.
Meanwhile, mix the ingredients together for the icing until smooth.
Put into a piping bag and pipe onto the cooled cakes (big ones only!) in whatever design you wish.
Finish with a small chunk of stem ginger on top. Perfect!
We’ve been busy little bunnies in the baking and crafting departments this week. There have been fewer groups due to the holidays, so I’ve been thinking of ways to keep Andrew amused. I can’t really go wrong with baking, especially biscuits as he loves cutting them out and of course tasting them 🙂 Granny was with us yesterday when we baked these bunny biscuits, and we made them with wheat-free flours so that Grandma can enjoy them too.
There seem to be quite a few Easter cakes in the shops now that are basically slightly different versions of brands that are available all year, usually involving lemon or yellow colouring in some way, for example Mr Kipling lemon tarts or Cadbury’s lemon mini rolls or Jaffa Cakes lemon cake bars. But I rarely see Simnel cakes around these days – a light fruit cake with spices such as cinnamon and ginger and a layer of marzipan in the middle and on top. I love marzipan and I like fruit cakes, so I enjoy Simnel cake. Traditionally it has 11 balls of marzipan on the top, which are said to represent the 11 disciples of Jesus minus Judas who betrayed him.
We didn’t have the time or attention span (in Andrew’s case) to make fruit cake, so we made biscuits based on the idea of Simnel cake. The spices are in the biscuit dough and the fruit is sandwiched between the biscuit and a layer of marzipan on top. We used a bunny shape cutter, although I was convinced I had seen an egg-shaped cutter in Andrew’s bumper pot of cutters when we were doing play-dough the other day, but I couldn’t find it when we came to bake the biscuits, so we had to switch from the egg-shaped biscuits that I had intended to make originally.
If you fancy having a go, here’s the recipe, which makes about 20….
180g flour (I used 60g cornflour and 120g gluten-free flour)
1 tsp ground ginger
1 tsp groung nutmeg
about 30g raisins
1/2 pack ready to roll marzipan
Pre-heat the oven to 150ºC (fan) and prepare two baking trays with greaseproof paper.
Cream the margarine and sugar until smooth and fluffy.
Add the flour and spices and mix with a spoon until a dough starts to form; then use your hands to bring it together as it gets too stiff for the spoon.
Roll out the dough to about 1/2cm thick on the greaseproof paper that you put on the baking trays, and cut out the biscuit shapes. That way, when you’ve cut out the shapes, they are already on the place where they will be baked, and you avoid breaking them in transferring to the paper once cut out.
Once you’ve cut out all the dough, press a few raisins onto the top of each bunny.
Bake in the oven for about 25 minutes until lightly golden.
Remove and allow to cool.
Roll out the marzipan on a lightly floured board to about 1/2cm thick.
Cut out the same number of shapes as the biscuits, and place on top of the biscuits, sandwiching the raisins between the biscuit and marzipan layer.
You may remember that back in February I introduced a new monthly feature on the blog – Cupcake of the month – inspired by a calendar I was given for Christmas with a different cupcake recipe each month. This month the recipe was for vanilla cupcakes, with a slightly more unusual order for combining the ingredients than I had come across before. It’s not exactly the same recipe as appears on the calendar (I always adapt recipes!), mainly in that I halved all the ingredients, used marg instead of butter, missed out the salt, and doubled the amount of vanilla. I bought vanilla ‘flavouring’ instead of ‘essence’ last time I went shopping for it because they didn’t have any essence, and I knew that flavouring wasn’t as strong, so put twice as much in; disappointingly though, they still don’t taste strongly of vanilla, so I won’t be buying that again!
The decoration suggestion on the calendar was a swirl of buttercream icing with mini eggs on top. Although they look very creative, I thought I’d go one step further and combine these relatively plain cakes with another of my favourite things to make and eat at Easter – chocolate egg nests! You can’t beat a bit of shredded what covered in chocolate and honey, shaped into a nest with a couple of mini eggs in it 🙂 Andrew loved helping me make these too, not least because I let him lick the spoon! He was fascinated by the mini eggs and interested to learn about nests and count the eggs into them – he’s very into numbers and counting.right now. We made some small nests (I would make them bigger if we were eating them on their own) that fitted nicely on the top of the cupcakes, held on with a blob of buttercream (that was the ready-made stuff left over from Andrew’s birthday cake).
If you’d like to have a go at these treats for Easter, here’s the recipe……
Ingredients – makes 10
130g self-raising flour
1 tsp vanilla essence
150 dark chocolate
1 tbsp honey
chocolate mini eggs
buttercream icing (I had some ready-made stuff left over – or you could mix 25g butter/marg with 50g icing sugar)
Put 10 fairy cake cases in a fairy cake tin and 10 cupcake cases in a muffin tin.
Pre-heat the oven to 180ºC.
Mix the flour and sugar in a bowl, then add the milk and vanilla and stir until smooth.
Beat in the margarine and egg until well combined and smooth.
Pour the mixture into the cupcake cases until they are about half to two thirds full.
Bake for about 15-20 minutes until golden on top and a skewer inserted into the centre comes out clean.
Meanwhile, make the nests…. Melt the chocolate slowly in the microwave or over a pan of boiling water.
Stir in the honey.
Crush shredded wheat in your hands over the bowl and keep doing this, stirring it now and then into the chocolate, until the shredded wheat is nicely covered and the mixture is thick enough to spoon into the fairy cake cases.
Spoon a small amount into the bottom of each case, and press two mini eggs into the centre.
Chill in the fridge until set.
Once the cakes are baked and cooled, and the nests are set, assemble by putting a small blob of icing in the centre of each cake and pressing a nest down on top of it.
Store in an airtight container and eat as fresh as possible.
I’ve been thinking about baking a beetroot cake for a while now, since I saw the idea somewhere online – I can’t actually remember where exactly I saw it, but the picture looked good and I didn’t hang around long enough to look at the recipe in detail as I think I was looking for something else at the time. We’ve had beetroot a few times in the veg box, but as it’s usually just the right amount of veg for a week of meals, I haven’t felt like using some of it in a cake. However, since I was ill last week and didn’t eat anything for a couple of days and then moved on to a plain toast diet for a couple more, we had a bit of a glut of veg, including some beetroot, so I seized this opportunity now that I’m feeling better to have a go at what I’d wanted to do for a while.
From my googling, I figured out that there were 2 ways in which people recommend using beetroot in cake: 1) similarly to carrot, by grating it raw and baking it in a fairly light sponge; or 2) pureeing it when cooked and adding it to chocolate cake to make a very moist and dense sponge. I thought the second option looked the most yummy, so I went for that. The recipe I came up with is loosely based on Nigel Slater’s recipe which I found on the BBC Food website.
I wasn’t too sure what to expect from the finished cake, though I’d seen it written online that this kind of beetroot cake doesn’t have much, if any, traces of beetroot taste, rather it’s a fudgey chocolate cake in taste but the beetroot gives it a lot of moistness. And now that I’ve made one myself, I concur with this description – it is incredibly moist and dense without being greasy like some fudge cakes. If I didn’t know it had beetroot in, I wouldn’t have guessed that it does, though the slight red tinge in the right light gives it away a little.
You could try and argue that this is a good way to get kids (or adults) to eat some veg, but I’m not sure whether the almost equal quantity of chocolate to beetroot really makes it that ‘healthy’ (‘everything in moderation’ is my approach to a balanced diet). I personally love beetroot simply roasted in some olive oil, though I can’t sand it pickled in vinegar (*shuddering at the thought*). Andrew has been known to eat it and refuse it, and in general we can’t complain at how much fruit and veg he eats, so I’m not about to give him this cake just because I think he needs a veg top up…. he can have a slither as a treat anyway.
Here’s the recipe. It’s not the simplest cake I’ve ever made, with quite a few stages and techniques, so make sure you give yourself enough time if you have a go yourself.
300g raw beetroot
250g dark chocolate
4 tbsp milk
150g plain flour
5 eggs, separated
225g golden caster sugar
120g icing sugar
few drops vanilla essence
Pre-heat the oven to 170ºC (fan). Grease 2 medium cake tins (I have silicone moulds so I didn’t grease).
Cut the beetroot into small chunks and boil for about 8 minutes until just tender.
Blend the beetroot with the milk in a food processor to a rough purée.
Melt the chocolate in a microwave or over a pan of hot water on the hob.
Cut the margarine into small chunks, and stir into the molten chocolate until it too melts. Leave to cool slightly.
Separate the eggs.
Beat the yolks in a bowl, then stir them into the chocolate and margarine mixture.
Add the beetroot, flour and sugar to this mixture, and mix until well combined.
Whisk the egg whites until stiff peaks form when the whisk is removed.
Fold the egg whites into the chocolate mixture, being careful not to over mix and lose all the air you whisked into the egg whites.
Pour the mixture into the prepared tins and bake for about 40 minutes, until a skewer inserted comes out clean.
Leave to cool completely and remove from the tin/mould.
Meanwhile, make the icing by beating the ingredients together in a bowl until smooth and fluffy.
Spread the icing over the top of one cake, and place the other cake on top to make a sandwich cake with icing in the middle.
Eat! You can also freeze this – it makes quite a big cake, so you might have to!
Earlier in the week I blogged about making gingerbread men. At the time I made 2 different biscuit doughs, the other one being a choc chip shortbread which Andrew cut into animal shapes using a set of cute animal cutters that I was given for Christmas. The idea behind putting choc chips in was to try and get the effect of patches of darker colour on the animals, just as cows have, and often sheep, pigs, horses and ducks are more than just one colour. The problem with the chips was that they got in the way of the cutter slicing through the dough to the board, so the shapes didn’t come out as clearly as they would have without the chips – this was probably not helped by the fact that my chips were very chunky whereas using ready made chips that you can buy might have worked better as they tend to be smaller; I just think those are so expensive compared to chopping up your own chocolate.
The reason we made these, apart from it being a fun way to spend an afternoon, was as a present for Granny’s birthday. I created a photo mug online using photos of her with my little boys, and thought it would be nice to bake some biscuits to go with the tea that she can make in the mug. There’s also a story behind the Old MacDonald theme…. for Andew’s birthday, Granny and Grandad bought him one of those musical cards that blasts out Old MacDonald at full pelt when you open it, which Andrew found fascinating! Here’s a video of it – may I suggest that you only play it if you don’t mind having the song in your head for the rest of the day! In buying this card they have perpetuated a family joke that started when my grandparents bought my brother and me musical cards one Christmas, and my brother kept opening and closing his in fascination, much to the annoyance of everyone else in the room.
If you fancy making these yourself, in whatever shape you like, here’s the recipe, which is very simple to make. The semolina and granulated sugar help to give it a slightly crunchy texture as well as being lovely and ‘short’ or crumbly.
200g plain flour
100g granulated sugar
200g margarine or butter
100g chocolate, chopped into small chunks, or ready-made chocolate chips
Pre-heat the oven to 180ºC (fan), and prepare a couple of baking sheets by lining with greaseproof paper.
Cream the margarine/butter and sugar together until smooth and fluffy.
Add the chocolate chips and stir in until well distributed.
Add the flour and semolina and mix until a stiff dough forms, using your hands to do the last bit when it’s too stiff for a spoon.
Roll out on a lightly floured surface and cut out shapes using biscuit cutters.
Place the dough shapes on the baking sheets and bake in the oven for about 10 – 15 minutes until slightly golden on top.
Remove from the oven and eat as fresh as possible, storing in an air-tight container until eaten.
This week we’ve had Grandma and Pop with us for a few days. It’s been great fun for Andrew, and even Joel has got some giggles for them too now. For me it’s been very helpful to have extra pairs of hands that get on with the household tasks when not otherwise occupied by a toddler or a baby. When they were all out at Andrew’s weekly music group yesterday, I stayed at home with Joel as he’s getting increasingly difficult to feed when we’re out because he gets so distracted by everything going on. When Joel was napping I prepared some biscuit doughs so that Andrew could do some rolling and cutting out later on in the afternoon after his nap – this is his favourite part of baking biscuits. One was a wheat-free gingerbread dough (Grandma is wheat-intolerant) and one was a choc chip shortbread dough (I’ll blog about this later in the week).
I know that Andrew loves making gingerbread men, mainly because he excitedly repeats ‘gingerbread mans’ with pretty good accuracy in terms of his vowels and consonants, but we’ve only ever made a wheaty recipe. So I googled and came across Coeliac UK’s website which has a gluten-free gingerbread man recipe. As far as I understand, if something is gluten-free it’s also wheat-free, but something that’s wheat-free might not be gluten-free because gluten is also part of other cereals (such as oat/barley gluten). I adapted it slightly – self-raising wheat-free flour instead of separate flour and raising agent, a bit more ginger as I like very gingery gingerbread (!), margarine instead of butter, honey instead of golden syrup. So here’s the recipe as we made it…
225g wheat-free self-raising flour
2 level teaspoons ground ginger
2 tablespoons melted honey
Mix the flour and ginger together, then rub in the margarine to form a breadcrumb texture.
Add the sugar and mix to a stiff dough with the melted honey.
Roll out the dough on a lightly floured surface, and cut out men (or other shapes) with a little man cutter.
Bake at 180°C (fan) for 8 – 10 minutes.
Leave to cool before decorating with writing icing to make the features like eyes, mouth and buttons.
The blog has become quite a foodie one recently as I seem to have done quite a bit of baking both with and without Andrew, and of course there was the Shrove Tuesday pancake fest! Last week we went to our local National Trust house and gardens, Anglesey Abbey, for the umpteenth time since we’ve lived here. We never tire of its beautiful gardens, where Andrew can run around or ride his bike, and the spacious cafe never fails to entice us in for a cuppa and cake. It wouldn’t be a NT location without a gorgeous selection of cakes – the only trouble is you have to decide which one, and that inevitably leads to me holding up the queue of other cake pilgrims awaiting their turn to deliberate as I um and err and um again and err a bit more! And I can’t forget the kids’ play table, a veritable treasure trove of books, toys, crayons and other random paraphernalia that keeps Andrew amused for hours, and there are even two, count them TWO, toy Brum cars from his favourite TV programme.
After much deliberation, last week I went for a Bakewell flapjack as my cake. It was, as you might guess, a cross between a Bakewell tart and a flapjack – a pastry base with jam on, but for the filling there was an almond flavoured flapjack instead of an almond flavoured sponge. I wasn’t disappointed, it was amazing (not that a NT cake has ever failed to deliver for me). So this week, instead of baking one of my usual flapjack recipes (blogged about here and here) to replenish my snack box – all in the name of breastfeeding of course – I made my own Bakewell flapjack inspired by the NT one. The base is a basic crunchy suet pastry, which I filled with strawberry jam and almond flapjack. It was simple to make and turned out really well; dare I say it, was good enough to rival the one that inspired it. Not that I’m planning on competing with the NT – I would surely fail.
Here’s the recipe if you fancy having a go yourself…..
100g self-raising flour
50g vegetable suet
3 tbsp honey
2 tsp almond essence
Pre-heat the oven to 180 C (fan) and prepare a round cake tin or tart dish by greasing it.
First make the pastry, by mixing the flour and suet together in a bowl, then add some cold water, a little at a time, until the mixture comes together into a dough ball.
Roll the dough out on a lightly floured surface to just a bit bigger than your tin/dish, and put the dough circle into the tin/dish, pressing it into the corner where base meets side.
Spoon some jam onto the base and spread around until evenly distributed and generously thick.
Then make a start on the flapjack, by melting the margarine, sugar and honey in the microwave.
Add the oats and almond essence and stir until well combined.
Pour the flapjack mix onto the base and spread around until it’s all covered.
Bake in the oven for about 20-25 minutes until golden brown.
Remove from the oven and leave to cool before cutting into slices.
For Christmas I was given a calendar which has not only a picture of a different type of cupcake each month, but also the recipe for how to make it. This has inspired me to bake some cupcakes each month, based on the recipe in the calendar for the month. Now, I never follow recipes exactly, for various reasons such as I don’t have all the ingredients in when i want to bake or I prefer another ingredient from the one stated, so each month’s cupcake won’t be exactly as on the calendar, rather it will be my personal take on it. In fact when I shared with Tom my plan to bake cupcakes from the calendar each month but clarified that they would be adapted from the original recipe, he said: “Oh good, for a minute there I thought you were telling me you were going to follow a recipe, shocking!”
I didn’t get around to starting this monthly feature until February because I left the calendar at my parents’ house where we stayed over Christmas – we had so much stuff to take back that it wouldn’t all fit in the car so we left a bag including the calendar behind until they came to visit us in late January. So first up it’s choc-fudge-nut cupcakes, similar to brownies in texture (I know, I recently baked these too, but some went in the freezer for when we have friends round), with a rich ganache on top. These are definitely not for anyone without chocoholic tendencies! And they’re definitely not for toddler mouths with the nuts and that much of a chocolate hit in one go. Have you had your chocolate fix for the day? Why not get it by baking these…..
Ingredients – makes 9-10
35g dark chocolate
100g chopped mixed nuts
120g self-raising four
150ml double cream
150g milk chocolate
Put some cupcake cases in a muffin tin and preheat the oven to 170ºC (fan).
Beat the eggs in a large bowl, then add the sugar and flour and mix until well combined.
Melt the chocolate and margarine in the microwave or over a pan of boiling water.
Add the nuts to this and stir until they are all covered in chocolate.
Add the chocolate mixture to the rest of the mixture and stir until well combined, but don’t over mix.
Pour some mixture into each of the cupcake cases, to about 2/3 full.
Bake in the oven for about 20 minutes until a skewer inserted comes out clean; leave to cool.
Meanwhile make the ganache by heating the cream and chocolate on a low heat whilst stirring, until the chocolate has melted and mixed with the cream completely.
Take off the heat and whisk for a couple of minutes until it becomes thicker and glossier.
Leave to cool and thicken in the fridge.
Put the ganache into a piping bag with a star nozzle and pipe a swirl onto the top of each cupcake.
Sprinkle some chocolate sprinkles on top to finish.
I wanted to bake something special for Tom this week. Partly because it’s Valentine’s day coming up, though we don’t usually go in much for this over-commercialised excuse for card shops and chocolate manufacturers to make a killing, and mainly because I wanted to show him that I appreciate all his help this week whilst I’ve been poorly and he’s done even more around the flat and looking after the boys than usual. When I asked him a while ago what kind of cake he likes the most when I bake, he said ‘anything chocolatey…. well, anything at all, but anything chocolatey in particular’! So chocolate was on my mind when deciding what to bake this week.
I hadn’t made brownies for a while, and I’d also bought some white chocolate recently (some of which I used on the Thomas the Tank Engine cake), so I came up with the idea of making some classic brownies with dark chocolate and some blondies with white chocolate. As I looked in the cupboard for flour, I realised that I still have some wheat-free self-raising flour that I bought a while ago when I baked some cupcakes for my mum-in-law who came to stay (she is wheat intolerant) and it really could do with being used, so that got added to the mix rather than the usual wheaty variety. I find the wheat-free stuff has quite a distinctive flavour but when you mix it with plenty of strong (particularly dark) chocolate, this is less noticeable. Another thing about wheat-free cakes is that they tend to be stodgier and less light and airy than their wheaty counterparts, but brownies are supposed to be stodgy, so they work well with wheat-free flour.
Cutting the brownies and blondies into hearts was slightly tricky and I didn’t get that many which came out in a clear heart shape because they were so soft and gooey – as they should be in my opinion – even after some chilling in the freezer. The blondies turned out even gooier than the brownies – maybe something to do with the consistency of white chocolate compared to dark chocolate, or maybe the different tins that I used to cook them in. I used some of the very gooey trimmings from the blondies to shape into hearts using the biscuit cutter as a mould. But we ate all the trimmings so none of it went to waste.
If you fancy having a go for Valentine’s day, or any other day, here’s the recipe…..
70g self-raising flour (wheat-free optional)
100g dark chocolate
50g chopped nuts
70g self-raising flour (wheat-free optional)
100g white chocolate
50g dried strawberries
Method – the same for both types
Pre-heat the oven to 160ºC (fan), and prepare a cake tin – for the brownies I used I rectangular swiss roll tin lined with greaseproof paper and for the blondies I used a round silicone cake mould as I wanted to compare how both turned out.
Beat the eggs in a large bowl.
Mix in the sugar and flour until well combined.
Stir in the chopped nuts / dried strawberries until evenly distributed.
Melt the margarine and chocolate in the microwave or over a pan of boiling water, then add it to the rest of the mixture and stir until smooth.
Pour into a cake tin and bake for about 30 minutes until a skewer inserted into the middle comes out clean. Ideally you want them still gooey, if you like them that way at least, so don’t overdo it in the oven – there’s a very fine line between being raw and overdone for brownies.
Allow to cool to room temperature in the tin, then use a heart-shaped biscuit cutter to cut some hearts; before removing them from the tin, place in the freezer for about half an hour to firm up the brownie/blondie a little so that the hearts are easier to get out in one piece.
Eat as fresh as possible, or leave in the freezer until you want to eat them at a later date (as if…!)
For Christmas, Tom bought me a weekly fruit and veg box, which was a fantastic present. I’d been saying for a while that I wanted to buy fruit and veg that’s grown as locally as possible, but I find I don’t have the time to get to a green grocers as well as the supermarket for our other groceries, and when I’m in the supermarket I don’t seem to have the patience to look at all the labelling and spot which fruit and veg are grown in the UK or, better still, in East Anglia. And I’m not an expert on what’s in season when. So Tom acted on my whinges and chose a local company – Cambridge Organic Food Company – to deliver to us. If you live in the area I’d highly recommend them. We get the smallest mixed box and it’s easily enough veg for us for a week, and we eat a lot of it, though I buy one more item of fruit such as a bunch of grapes, a bunch of bananas or a melon. This works out quite a bit cheaper than national companies like Abel & Cole and Riverford. Overall I reckon that we spend no more on this than we would if I got good quality organic stuff from a supermarket, and it tastes so good. Plus we know that each item comes from as local a source as possible, and it’s less for me to carry back in the buggy from the shop – often fruit and veg can mean almost a whole supermarket trip in themselves. We get to tailor our box to our needs and tastes, such as by stating what we would rather not have, which brings me onto…… lemon drizzle cake (finally).
Last week we got a lemon in the box for the first time. As we rarely use lemons, I subsequently added it to our “no thank you” list (which so far only consists of lemons!), but as we had this one, I thought about what I could make – this is another good thing about getting a box, as it’s a surprise each week, which makes you try items and recipes that you wouldn’t necessarily think of otherwise. I immediately thought sweet rather than savoury, so lemon drizzle cake sprang to mind. This isn’t a cake I’d normally go for myself, but I know Tom loves it, so I did it more for him. Of course I tried it too 😉
The recipe I came up with after doing a bit of googling is inspired by a few different recipes, and is simple to make. The ground almonds make it really moist, and the lemon flavour is intense as it comes from three sources: zest in the sponge, juice in the syrup poured over the cake when warm to soak in, and juice in the crunchy icing drizzled over the top. Note that not all the juice came fresh from the one lemon – I used some Jif too! Tom loves lemon cake, but he likes it best when it actually tastes of lemon rather than the lemon-ish ones that you can buy in the shops. He says he often wishes they were made with twice as much lemon, just like his Nan used to make. So that was my aim, and after tasting it, he gave me the thumbs up for lemon-ness – hooray!
Are you feeling like a lemon today?! Why not have a go too……
120g self-raising flour
60g ground almonds
1/2 tsp baking powder
zest of 1 lemon
60g icing sugar
60ml lemon juice
60g granulated sugar
30g icing sugar
juice of half a lemon – about 20ml
Grease a 1lb loaf tin (I used a silicone tin so no greasing needed) and pre-heat the oven to 180ºC (fan).
Cream the margarine and sugar together in a bowl until light and fluffy.
Beat in the egg until smooth.
Add the lemon zest and stir in.
Add the flour, baking powder and ground almonds and mix until just combined – don’t over mix.
Pour into the tin and bake for around 30 minutes until a skewer inserted into the centre comes out clean.
Meanwhile, to make the syrup, heat the icing sugar and lemon juice in a pan until it comes to the boil and allow to simmer until the sugar is fully dissolved and it starts to go darker in colour.
Remove the cake from the oven, and while still warm, make several holes across the top using a skewer. Pour the syrup over the top while it’s still in the tin.
Allow to cool before removing from the tin and transferring to a plate.
Mix the icing ingredients in a bowl until smooth. Pour this over the centre of the top of the cake and allow it to drizzle down the sides.
Eat as fresh as possible – Tom tasted it after about 10 minutes of it being complete!