Lemon Drizzle Cake - I love this cake! Absolute new favourite!

A friend gave me an organic lemon. It looked bigger than usual and it had some spots, showing its naturalness!

So, what to do with a nice lemon? I remembered Mary Berry's Lemon Drizzle Cake but her one or two recipes in the web had this 1:1:1 ratio of flour, sugar and butter. For the classic sponge cake, I think. But this other recipe seems better for my taste.

http://allrecipes.co.uk/recipe/4830/polly-welby-s-famous-lemon-drizzle-cake.aspx

110g (4 oz) butter
170g (6 oz) self raising flour
4 tablespoons milk
170g (6 oz) caster sugar = I used 150g and it was sweet enough
2 eggs
lemon zest and juice from 1 lemon
3 tablespoons icing sugar = for once, I had icing sugar in the fridge

This cake turned out great. I love it because the lemon infused cake is so light to eat and the sourness and sweetness matches so well. Absolute delight with such simple ingredients.

Heavenly slice - the lemon juice hits the sweetness of the cake just right.

All mixed up with lemon zest.

Baking at 180C for 40-45 mins. Covered the top for a while to avoid burning.

Plain cake from oven. With lemon zest.

Keep pouring the lemon juice mixture. The cake can sponge it in.

All drenched with lemon juice mixture and ready for cutting.

Comments

Farfalle

Made some farfalle - I was intrigued by the prettiness of the shape. It's hard work though, all for the sake of the jagged edges. I cleaned out my old craft scissors to do the cutting. Now I realised that the commercial pasta only has jagged edges on the ends of the 'bows'. Not the other side! Well, I may not make this again. The middle of the bow is thick, as expected. So, there's more 'bite' there! But the lemon sauce with cheese, spring onions, cherry tomatoes and lemon zest - that was really refreshing. Uneven sizes and thickness but they still look pretty. Simple lemon, olive oil sauce with some cheese.

The old writers

I first noticed these words in a novel. Only the first three lines as the writer was describing a fear and restlessness but not a seeking of the divine. I looked for them later and there they were, in the Service Book in church. Part of the Evening Prayer, it may seem out of sorts for us city dwellers with lights everywhere, all the time. But, the night is still there, darkness still in us. These writers of old, they write so well. Or maybe they just knew their God better. in your mercy defend us from all perils and dangers of this night

Okinawan Spinach

A friend gave me a cutting of Okinawan Spinach. Yay, new vegetable to try planting. The leaves can be eaten raw or cooked. https://en.wikipedia.org/wiki/Gynura_bicolor Gynura bicolor, hongfeng cai 紅鳳菜, okinawan spinach or edible gynura, is a member of the chrysanthemum family (Asteraceae). It is native to China, Thailand, and Myanmar but grown in many other places as a vegetable and as a medicinal herb. Since most of the leaves needed to be removed for the rooting, I made a salad. This was a 'Global' Salad with Okinawan Spinach, Mexican Asparagus, Malaysian cucumber and cherry tomatoes, Argentinian blue berries and NZ salad dressing! In future, if I grow this vegetable successfully, I will stir fry it with sesame oil and ginger. https://en.wikipedia.org/wiki/Gynura_bicolor According to Chinese food grouping, Gynura bicolor is a 'cool' food, so the leaves are stir-fried with sesame oil and ginger (both 'hotter' foods) to achieve a balance. After m...

mycookerygarden

Search This Blog