Sunday, the sun was shining. To some people that may mean it's time to go for a jog or cut the lawn, but, to me, it means it's time to make a cake and eat it in the garden. Preferably with a cup of tea (green... sorry, I've well and truly joined the twig-tea drinking brigade) and a thoroughly trashy book... weepy novels are for rainy days in my opinion.
As for the cake, when it's warm, chocolate just seems too rich, so I turned to my old favourite: the lemon drizzle. The lemon and poppy seed combination is nothing new to the food world, but it was something I was yet to try myself. The recipe is primarily based on Delia's recipe, but with the substitution of some ground ground almonds in replacement for some of the flour - as inspired by Jamie Oliver's recipe. I found that this recipe makes a brilliantly moist cake, retaining this texture for the following two days (it may have lasted longer, but we just couldn't resist...)
Ingredients:
Cake
100g self raising flour
75g ground almonds
175g caster sugar
175g spread
3 large eggs
Grated zest of 3 large lemons
Juice of 1 large lemon
40g poppy seeds
Drizzle
Juice of 3 lemons
190g caster sugar
Method:
- Preheat oven to 170 degrees c (fan)
- Cream spread and sugar until pale and fluffy
- Add eggs and ground almonds and whisk again for another couple of minutes
- Gently fold in the flour, then the seeds and the lemon zest & juice.
- Pour into a lined, 20cm (diameter) circular cake tin.
- Cook for 40 - 50 minutes until a skewer comes out clean.
- Whilst cooking, mix the drizzle ingredients with a spoon.
- Once removed, immediately prick all over with the skewer and pour over the drizzle.
- Leave the cake in the tin whilst the drizzle sets, remove once set.
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