Share If I were a fairy, this cake would be my home xx
Hi there. I really do hope that you are having a good day? If not I hope tomorrow is better for you.
As for me, eldest daughter is having a sleepover tonight with some friends. So of course we’ve had plenty of fun and feasting- although how much sleep is had tonight I can only guess at!!
They are all lovely girls and all four of their birthdays are near each other, so I thought it would be nice to make them all a special cupcake,
Sharing their birthday celebrations together, with a pretty cupcake tower!!
Now before I get into the feasting frivolities, I feel it is necessary to share with you my love of fairy lights. They add such sparkle to a room. With one flick of the switch a nice room becomes a magical party room. And they make me smile, especially when I see them reflected in a mirror. It’s like an extra bonus (buy one get one free!!!). I feel so much better having shared that as it will help to further explain my other love……
Sparkles, whether it is a shimmering, sun lit sea scape, or a harsh overnight frost followed by a sun lit, clear blue sky. The way the ice crystals sparkle under the bright low sun & spiders webs, beautifully defined by the ice crystals, look like something straight out of an Enid Blyton fairy story.
But sparkles, although enchanting in nature, can also be used to turn a pretty cupcake, into a spectacular one. I’m talking edible glitter here people & the world – my world – loves to sprinkle a little glitter whenever the occasion allows ( I satisfy myself with a daily application of sparkly lip gloss – & I’m happy about that!!). Christmas (as well as properly remembering & giving thanks to God for the birth of his son Jesus) sees me in my element, totally immersed in fairy lights, tinsel, baubles & pots & pots of glitter – edible or otherwise.
Anyhow back to this blog! Here’s a couple of photos of the vanilla & chocolate cupcakes (I’m proud of the restraint I showed whilst decorating them!!!!
Chocolate, but sparkly & classy!!
So I made a couple of pizzas (thank you Mr Bread machine), some coleslaw, garlic bread – with fresh Thyme – my fav so far, well today, baked oven potato wedges, cocktail sausages & sausage rolls ( the last 3 cooked from a packet – I know my limits!!), added a couple of dips, crisps & crudités & the feast was complete. The hungry teenagers got stuck in!!
Many hands make pizza disappear quickly!!!!
And I’m not sure I have ever heard so much laughter, seen such happy faces or seen pizza disappear quite so quickly. It made me glad and thankful.
Thankful that I am married to a man who loves me sooo deeply, flaws an all. Thankful that we have 3 beautiful, loving, caring & thoughtful children. The BEST family anyone could ever hope for & secure in the knowledge that we are loved by the best man who ever walked this earth, Jesus.
He is our strength & our refuge. It is only by being full up & constantly refilled with His unending love that we can deal with daily challenges & still smile. Thank you Lord.
I hope that you too know my friend Jesus, He IS the smile that lives in my heart.
If you don’t know Him & the Vast love & forgiveness He has for you, please leave a comment & I will get back to you with more info?
Thank you for taking time to read my blog. I’m not very tech savvy & everything I have written & photographed on my phone!!!!
Until next time, & I say this as much to myself as you, try to react in a kind, considerate way the next time someone puts an obstacle in your path & if you can smile through it, all the better xx
Welcome to Feasting is Fun and these fruity Blueberry And Lemon Muffins. Made using a whole lemon, zest and juice and packed full of blueberries. Ideal for packed lunches, picnics or afternoon tea. Most importantly these muffins are perfect eaten any time of the day. Although, as always, they taste better when shared.
Blueberry And Lemon Muffins
Since I’ve been thinking about the names that different foods are given, for example, Buffalo wings, the name totally confuses me. Because Buffalos don’t have wings, well not the ones I’ve ever seen on television or in books. Now wait for it, this is going to come as a massive surprise, they are in fact Chicken Wings. Also, as far as I’m aware, Moussaka doesn’t have Moose in it or Mousse! Bell peppers don’t go ding a ling a ding, when shaken. Likewise, I’m pretty sure Horseradish doesn’t have horse in it. Such is the English language, if you think of any more please post them in the comments box?
Blueberry And Lemon Muffins
Well I can guarantee that these Blueberry And Lemon Muffins definitely have both Lemon and Blueberries in them. Now although I call these muffins, they aren’t proper muffins in the strictest sense, but they’re not cupcakes either. So I settled on muffins, you know that whole thing with the English Language? It doesn’t really matter, all you need to know is that they are good.
So good in fact that place two Blueberry Lemon Muffins in a bowl, whilst still warm and slather with custard, or cream, or both. Then dig in!
1 Unwaxed Lemon zest and juice – zest first and then squeeze out the juice
175g/6oz Plain White Flour
1 tsp Baking Powder
Method : Preheat the oven to 190C/170C fan, 375F, gas mark 5
Making The Muffin Batter
First of all place 12 large muffin cases into a deep muffin tin.
Place the sugar, salt and butter into a large bowl and whisk together until pale and creamy.
Add the eggs, vanilla extract, buttermilk and juice of one lemon.
Sift the flour and baking powder into the same bowl.
Whisk together until just combined. Over mixing will cause the muffins to be tough.
Keep back 12 blueberries for topping the muffins.
Add the lemon zest and remaining blueberries to the batter and fold in gently using a large metal spoon.
Making the Blueberry And Lemon Muffin batter.
Spoon the batter into the muffin cases, dividing equally.
Top each muffin with a fresh blueberry.
Baking The Muffins
Place the muffin tin into the oven centre and bake for 20-30 minutes.
The muffins are baked when golden and spring back from a light touch. An inserted skewer will come out clean of batter, with some blueberry juices attached.
Filling the muffin cases and baking them.
As soon as the muffins are baked remove from the oven and leave to cool in the tin for 10 minutes.
Remove from the tin and place on to a cooling rack.
Leave to cool completely, or until just warm.
Blueberry And Lemon Muffins
Now arrange nicely and take a photo. Email this photo to five friends, put the kettle on and see who arrives!
Blueberry And Lemon Muffins
These muffins are at their best, just warm. Since each blueberry, when cooked forms it’s own little pod of jam throughout the muffin. Seriously yummy and very hard to stop at one, two, three….. Remember they’re for sharing.
Enjoy. While reminding yourself that blueberries are a ‘super food’ and there’s a whole lemon in the recipe, happily kid yourself that the feast before you is good for you. Since it is packed with Vitamin C.
Store cold muffins in an airtight container and eat within three days.
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A fantastic recipe to make with children who will wolf them down as quick as they are cool enough to eat. With big jammy, smiling faces and wide eyes begging you to make another batch for them to share at school. Go on – it’s fun!
Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
Sammie xx
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
Today it is Sunday, traditionally the day of rest. Since not everyone gets to stay at home, I have a treat for you. Either to make for your family and loved ones when then come in from work, any day of the week, or just because it is so delicious. A dessert that will make you want to go for a brisk walk afterwards, or snuggle up on the sofa and have a nap. Here is my Amazing Apple Pie.
Amazing Apple Pie
A Time To Rest
Rest and relaxation is so important. More so nowadays in our 24/7 world. While life, with work/children/DIY/etc. can sometimes feel as though we are chasing our tails. It is important to take time to stop and rest. Turn off our electrical devices, mentally switch off from all the tasks still to be ‘done’ and simply be. Whether that be playing a board game, reading a book or going for a walk. Rest is good for our mind, body and soul.
I will let you into a secret, once you’ve finished your list of things that MUST be done, guess what? More ‘jobs’ will miraculously appear! So if we take a few hours, or even a whole day to chill out, rest, or spend time doing something, that in itself is relaxing, we will feel soo much better. And be ready to face the world and all the demands that are placed on us.
We were created to work and be fruitful (no pun intended on the Amazing Apple Pie) but also to rest.
Amazing Apple Pie
Not Forgetting The Workers
Obviously I’m aware many, many people cannot rest on a Sunday. Our Doctors and Nurses, who do such a fantastic job of treating and looking after sick people, don’t just down tools and stop because it’s Sunday. There are millions of people who, without their commitment to providing our security, ensuring our power supplies continue, indeed run our government and many, many more dedicated professions who work around the clock. Far too many to mention here – who ensure the smooth running & care of the population of our Great United Kingdom. To them I give my heartfelt thanks. Just think, Vicars don’t get Sunday off.
Baking And Gardening – My Ways To Relax
Rest doesn’t have to mean just plopping down in front of the telly, although if that’s how you chill out, go for it! Personally I love gardening, gentle gardening, pottering. Planting a few bulbs, deadheading, a little light pruning, nothing that causes me to beak out in a sweat and lands me on the sofa for 3 days, simply because I’ve overdone it. That is not rest, I’ve learned the hard way!
Baking is right up there with gardening as a form of relaxation for me. Gentle pastry making, not frenetic mid-week meal cooking, followed by mums taxi running one child to piano, my lil man to scouts, not to mention the impossible task of getting a filthy rugby kit washed, dried, ironed and ready by the next day. I don’t even own a tumble drier!
Amazing Apple Pie served with Luxury Homemade Vanilla Bean Custard.
So to my recipe for scrumptious Amazing Apple Pie: am I stressed Noooo. I find the whole process relaxing – if you find that strange – that’s ok. You do what you must to relax, I bake or garden!
You will need a 9-10″ glass pie dish ( the glass really does make a difference – the bottom of the pie doesn’t go soggy – don’t know why – but glass seems to conduct the heat better, resulting in a pie that is baked evenly on the bottom as well as the top! Anyhow it works!!!
600g/1lb 4oz weight of peeled Apples – Tart varieties (such as Granny Smiths, or cooking apples such as Bramleys) are best, but windfalls of any variety can be used
Method: Preheat oven to 200C/180C fan, 400F, gas mark 6
Making The Pastry
Place all the ingredients into a bowl (of stand mixer if using, with paddle attachment), using a pastry cutter, or your fingers, quickly rub/cut/blend the fat into the flour until the mixture resembles lumpy breadcrumbs – pea sized pieces of fat should still be visible.
Add enough cold water – 1 tbs at a time until the pastry JUST comes together, stirring with a butter or palette knife. Just as the mixture starts to clump go in with your hands and gently and quickly bring the clumps together into a ball.
Place the pastry onto some cling film, pat out to form a disc & then cut the disc in half, reshape each half back into a disc. Wrap each half in cling and place in the fridge for at least 30 mins to allow the pastry to relax.
NOTE : Whilst the pastry is resting you can prepare the filling – see below.
As soon as the pastry has rested remove it from the fridge and place 1 disc on a clean floured surface. With a lightly floured rolling pin start rolling, using even outward motion and turning the disc, adding small amounts of flour so that the pastry doesn’t stick.
When the circle looks wide enough to fill the pie dish, will a small amount of over lap, place the pastry into the UNGREASED pie dish, so that the excess pastry drapes slightly over the edges of the pie dish.
Please don’t worry, if you have followed the recipe and are using a glass pie dish IT DOES NOT need greasing. There is enough fat in the pastry for it not to stick. If you have used a different type of pie dish I would play it safe and butter it first.
Preparing The Apple Pie Filling
Peel, core and quarter the apples. Slice the quarters into 3.
Place the prepared apples into a bowl and pour over the lemon juice, cornflour, sugar and spices. Using clean hands toss the apples so that each piece is covered in the lemony, gooey mixture.
Place the apple mixture onto the pastry base.
Using a pastry brush lightly brush the outside edge of the pastry with egg wash.
Remove the 2nd pastry disc and roll out as before, ensuring when placed on top, the circle of pastry slightly overlaps the top of the pie.
Using a sharp knife carefully trim the excess pastry. Either use a fork or your forefinger and thumb and press the lid of the pastry to seal it around the rim to the bottom layer.
Creating an Amazing Apple Pie
Make a few snips in the top of the pastry, to allow any steam to escape.
Creating A Decorative Pie Lid
If you want to be creative, make leaves, berries, whatever you want to decorate the top of the pie, making sure you don’t cover the slits in the pastry up. I just happen to have a mini apple shaped cutter that I couldn’t resist using on this pie.
Decorated with Pastry apples and leaves, this Amazing Apple Pie is ready for the oven.
Baking The Amazing Apple Pie
Brush the top of the Amazing Apple Pie with egg wash and then sprinkle the Demerera Sugar over the top of the pie. This adds an extra crunch and very mild toffee flavour. Put the pie dish onto a baking sheet and place in a preheated oven. Bake for 50-60 minutes. The pie is cooked when it is a gorgeous golden colour, on top and underneath.
Remove from the oven and let the pie rest for 15 minutes, this will make it easier to slice.
Amazing Apple Pie
Serve this Amazing ApplePie with Luxury Homemade Vanilla Bean Custard, cream, vanilla ice cream (or all of them!) and a big smile. Wait and in that moment of the first mouthful being eaten, you will become the most popular, loved person in the room.
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This pie cries out to be shared with family, friends and loved ones alike. Also why not pop across the road to the gentleman who recently lost his wife and share a slice of pie with him?
Sometimes, when we are stumped by what to say, our actions can convey more than words ever could.
Until next time, challenge yourself to share with someone who is outside of your comfort zone. You may just make somebody else smile?
Sammie xx
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
As a family of five, make ahead meals are really helpful when life gets busy. And, if the recipe can be made in one pot that makes the cooking experience easier and more fun. My Spicy Sausage Bean Casserole ticks both boxes. Whether it is bubbling away on the hob, or in the oven, it’s aroma fills the house with a warm spicy scent. Almost like a warm hug welcoming you home.
Why I love Autumn
Before we get on with the recipe, I’d like to share my thoughts with you. Since Autumn, or Fall as it’s called in the States is my favourite season. Don’t get me wrong, I enjoy Summer, in fact, I like all of the seasons. Much as the glorious, unending sunshine places like California offer, I simply love the change in seasons we enjoy here in England. You may enjoy readingAutumn The Most Beautiful Season.
There is something enchanting about the subtle change in weather, usually towards the end of August, or beginning of September where I live. Whether it’s the deep, deep green of the leaves on the trees, or the rustle as the wind blows through the drying out leaves. As their colour changes, from deepest red to fiery orange, with an almost last nod to the low hanging sun in the sky, they finally turn yellow. Some days bring fluttering, confetti like leaves, dancing through the air on a breeze. While other days see trees, ripped overnight of their leafy covering, by violent storms and gale force winds.
Spicy Sausage Bean Casserole served with crusty bread.
There is a welcoming warmth of sunshine. Especially on a clear, frosty, day. Although, there is something to be said for darker, rain and wind filled days, snuggled up on the sofa, the smell of a spicy casserole, gently bubbling away in the oven. And puddings! A must, some may say essential, during the colder months.
Creating a cheap meal using quality products
Since first making this dish it has evolved to the final recipe given here. While most of the ingredients are relatively cheap, it is essential to use good quality sausages. Pale, flabby, pink sausages will simply disintegrate during the long cooking process. So adding good quality pork sausages, while more expensive, will enhance the overall flavour of the dish. Especially as one packet will feed up to six people, or more!
Also, when making this dish, you can adjust the amount of chilli, or even leave it out. Although, it is worth noting that the heat from the chilli lessens during the cooking process. I like the amount given in the recipe as the final dish has a warmth to it without being noticeably spicy.
Spicy Sausage Bean Casserole an easy one pan meal.
You will need a large ( 4 litre) ovenproof casserole dish, or bigger if doubling the recipe to feed a crowd.
Note: You can make this recipe using a Slow Cooker, the cooking time will be longer.
Recipe: Spicy Sausage Bean Casserole serves 4 – 6
1 Large Onion – chopped into small dice
1 Aubergine – chopped into 1/2″ cubes
450g/1lb Good Quality Sausages each sausage chopped into 4 pieces – I use GraigFarm Sausages
2 x 400g tin of chopped tomatoes ( plus 1 extra tin if not adding wine)
1 x 400g tin of baked beans
2 x 400g butter beans – strained and rinsed with cold water
4 individual bulbs of garlic – minced
1 chilli (or 1tsp chilli flakes) finely chopped
200mls of red wine I use Claret (or 100ml Port – any type except Tawny) – optional – add extra tin of tomatoes when leaving out alcohol.
Handful of fresh parsley chopped and added after serving
Freshly Ground Black Pepper to season.
Note: Having made this dish many times, it has never needed the addition of salt.
Preheat oven to 180C/160C fan, gas mark 4, 350F.
Assembling the casserole
First of all place the onion, aubergine and sausages in the casserole dish and pour over the red wine or Port.
Add both tins of tomatoes, then half fill each tin with cold water, swirl around so that you get all of the tomato juices left inside the tin and pour over the casserole.
Next tip in the baked beans and swirl the tin with water as before, pouring into the dish, then add the rinsed butter beans.
Add the tomato purée, minced garlic, chilli, celery seeds, fennel seeds and a good grinding of black pepper
Add more cold water until all the ingredients are just covered with liquid. Making sure there is still a good inch between the liquid and the top of the casserole dish.
Making the casserole.
Place the lid (or cover tightly with tin foil) on to the dish and place in the oven.
Cook at 180C for 1/2 hour then reduce the heat to 140C/120C fan, gas mark 1, 275F, or a very low oven temperature.
Continue to cook for 3 hours. Check and top up with recently boiled water so that the ingredients are just covered with liquid again.
Clamp on the lid (or foil) and return to the oven for 2 more hours. You can repeat the liquid adding throughout the day, the longer this casserole cooks the better it tastes!
The Spicy Sausage Bean Casserole will be cooked after 5 1/2 hours.
Serve in bowls, sprinkled with freshly chopped parsley for a fresh, grassy, Vitamin C filled flavour.
Spicy Sausage Bean Casserole
Finally, ladle into bowls and serve with fresh crusty bread such as my Large White Bloomer for dunking in the spicy juices.
Leftovers can be chilled, portioned into individual freezer bags and frozen for up to 3 months.
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I love the wonderful memories evoked when making this meal. While on holiday in Devon I began making a meal to share with our hosts and friends. During the cooking process the number of diners coming for dinner began increasing. So, ever resourceful, I began adding extra beans, tomatoes and wine to the casserole, bubbling away. Our larger group sat happily around a big oak table, enjoying good food and most importantly, great company. Friendships were forged as the conversation flowed. And, it became a feast to remember.
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
Sammie xx
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
Good morning – well it is for me. Well better than yesterday and yes I am Still Smiling!!! Yesterday I had a migraine (which I get frequently, too frequently). I spent the day burying my head in pillows in a pitch dark room, in horrendous pain & fighting nausea. Not nice.
But today I’m feeling a bit better, I keep having to rewrite parts of this blog, as after a migraine it’s like all the wiring in my head goes wrong. I say & write words, out of order, back to front or just draw a complete blank. But the fact that I can tolerate some light, see out of both eyes (I lose sight in one or both eyes) & don’t feel nauseous is definitely a good thing. So I’m smiling!!! That’s me!! Always looking on the positive side of life.
As I’ve shown, life can be tough – in fact I also have other conditions which severely inhibit what I can do on any given day. Does it get me down? Yes! Have I had to learn ways of dealing with the restrictions, pain etc – yes!!
I always try to focus on something positive that has happened that day – a snuggle with my babies (I refer to my children as my babies a lot. I’m good with that & they are too!), a cry with my hubby (it’s good to let things out & not hold them in). My husband comforts & loves me like no other person on this beautiful planet & I love him to bits. Just knowing that he chose me, married me & stays with me through good times & difficult ones. He is one of the main reasons that I keep on Still Smiling!!!
So no, life’s not always easy but I have a lot to smile about. I have a wonderful family. I’m loved. I have true friends who love & accept me as I am. I also have Faith – the cornerstone of all I am.
My total belief in Jesus, my Lord & Saviour , who loves & accepts me just as I am is who I lean on. I celebrate life because of Him. He is the permanent smile in my heart.
All the love & sharing that I have comes from Him. Until next time, keep smiling & sharing xx
Hello again. I’m really enjoying this blogging lark, I hope you are enjoying my thoughts and recipes too? Please leave a comment if you try any. I’d love to hear how you got on. So, today let me bring you my Super Easy Shortbread Cookies.
Super Easy Shortbread Cookies
Today is the day…..all the children back at school. My mind is buzzing with all the possibilities that today holds! All the things I put off during the summer holidays to spend time with our 11, 13 and 15 year old children.
Time To Bake Cookies
I love having them home, they all get along pretty well (not bad for 2 older girls and my boy) and I shall miss their music/chatter/mess… Well maybe not the mess. But they do fill our home with energy and fun. Still tomorrow is the weekend, so today I shall enjoy the peace knowing chaos is only a day away.
Super Easy Shortbread Cookies
Hmmm there’s jam to be made, not really in the mood for that, tidying – but it’ll only need doing again on Monday. Cookies! I have nothing really against shop bought biccies but you really can’t beat homemade and these are a doddle.
You will need:
2 x baking sheets with parchment paper on them.
Cling film (I’ll explain later)
Make sure all your ingredients are at room temperature : it really makes a difference.
Recipe: Super Easy Shortbread Cookies makes 20-24
150g/5 oz Caster Sugar (plus 2 tsp for sprinkling on top)
1 tsp Vanilla Bean Paste, or 1 tsp Vanilla Extract – I use Nielsen-Massey
1 Large Free Range Egg Yolk – the white can be frozen for up to one month, perfect for Pavlova
225g/8 oz Plain White Flour
50g/2 oz Corn Flour – corn starch
Making The Shortbread Cookie Dough
Place butter, sugar and salt into a large bowl.
Whisk or beat (using a wooden spoon) together until the mixture is very pale yellow.
Now mix in the egg yolk and vanilla paste/extract.
Sift in the flour and corn flour.
Mix thoroughly, but gently until all the ingredients are combined.
Now take a big, deep breath. The smell is scrummy and will help you recognise later when the Super Easy Shortbread Cookies are nearly cooked!
Making the cookie dough.
Shaping And Chilling The Cookie Dough
Set the mixture to one side so that you have a clear work top in front of you. You will need a clear space in front of you. Wipe this space with a clean, slightly wet, dish cloth.
Taking the clung film unwrap about 12 inches (30cm) lay it over the damp work surface as you do so. Magically the cling will lay flat and not become a tangled mess!
Place half of your cookie dough on the cling film in a rough log shape.
Using your hands and the cling mould the dough into a log, with a diameter of approx 1 1/2″ (7cm)
Wrap tightly making sure the cookie dough is as even as possible along the log.
Carefully transfer this to the fridge laying it on a flat surface (the dough will still be quite squishy – I usually lay it lengthways across my palm).
Repeat this process with the rest of the cookie dough. Leave the dough to rest and harden up for at least 2-3 hours.
Creating the cookie dough log, chilling and slicing the cookies.
Slicing And Baking The Shortbread Cookies
Preheat oven to 180C/160C fan, 350F, gas mark 4, just before you remove the cookie dough log from the fridge.
Remove 1 log from the fridge and leave to warm slightly for 5 minutes (I find leaving it for this time makes the dough easier to cut and not crack).
Using a sharp knife cut regular discs approx 1/4″ (1/2cm) wide.
You should end up with 10-12 cookie discs.
Place these on the parchment paper lined baking sheets, making sure there is at least 1″/2.5cm gap each way between the discs.
Sprinkle each cookie with a little sugar.
Place the baking trays in the centre and lower part of the oven
Bake the Super Easy Shortbread Cookies for 14-17 minutes.
The cookies are baked when they are a light golden colour.
Super Easy Shortbread Cookies
When you start to smell the scrumptious buttery, vanilla smell it’s time to check on your cookies. DON’T PROD THEM – however tempting! They will still be soft and firm up on cooling. These cookies are cooked when they turn a light golden colour.
As soon as they are baked remove from the oven, careful they are hot!
Leave the cookies on the baking tray to cool completely.
Super Easy Shortbread Cookies
The sprinkle of sugar added just before baking gives the cookies a sparkling sheen once baked.
Pop the kettle on and try one, just to make sure they’re good. These cookies travel well and I like to pop some in cellophane bags tied with pretty ribbon and pass them on to friends andfamily. They are also scrummy when shared with a close friend over a cuppa and a heart to heart chat.
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Since I am a self confessed Cookie Monster, I assume that others are too. Baking fresh cookies, ready to share, is one way of showing my friends and family how much I love them. I mean I’m giving away cookies! Whether it’s cookies, cakes or other bakes, I have never had anyone turn down the gift of a homemade treat.
If you want to see more of my recipes, or show me your bakes you can find me on Twitter/Instagram/Pinterest – @sammiefeasting
Sammie xx
No part of this post may reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
Lemon Drizzle Cake has to be one of my all time favourite cakes. While there are a gazillion recipes on the internet and in books, I wanted to add my own. Firstly because hopefully this blog will become a go-to resource for our children as they continue on their cooking and baking journey. Also, I like my lemon drizzle a certain way. That is, with a fresh lemon glacé icing draped and drizzled over the top. I hope that you enjoy my take on this classic cake?
Since there are various ways to make a lemon drizzle cake, I thought I’d explore them. Traditionally a lemon sugar syrup is made and poured over the top of the cake, creating a crunchy, sugar crust as it cools. For my take on this version see these Mini Lemon Drizzle Bundt Cakes.Perfect individual portions of sunshine.
Lemon Drizzle Cake
Lemons And Their Versatility In The Kitchen
Lemons are a must-have ingredient in my kitchen. Used in both sweet and savoury recipes they are essential in my Tangy Lemon Potato Salad where the un-waxed, scrubbed lemons are cut so thinly they are eaten as part of the dish. Also they are used to thin down mayonnaise for my Crunchy Homemade Coleslaw.Whether halved and added to the cavity of a roasting chicken, or simply squeezed over baked salmon, they add a burst of flavour that lifts each dish.
Lemon Drizzle Cake
While lemon extract is available and I confess sometimes is used in my recipes, nothing is quite as good as using the real thing. During lemon season I buy un-waxed lemons as they tend to be slightly under ripe. However, I have had many a mouldy lemon lurking in the fridge! So, if buying waxed lemons, simply scrub under hot water with a nail brush. As a note, I lightly scrub un-waxed lemons as well if using the zest.
You will need a 25cm x 11cm x 7.5cm (10” x 4.5” x 3”) 2lb loaf tin,
1/4 tsp Sea Salt – I use Maldon Sea Salt, halve quantity if using free flowing
175g/6 oz Icing Sugar
Optional – White and Yellow Sprinkles – mine are from Waitrose
Method: Preheat oven to 160C/140C fan, 325F, gas mark 3.
Making And Baking The Lemon Cake
Place butter, caster sugar and salt into a large bowl and whisk until pale and creamy.
Sift the flour and baking powder into a separate bowl.
Add 2 eggs, the vanilla extract and half of the sieved flour to the creamed butter and sugar. Whisk until just combined.
Now add the last 2 eggs, remaining flour and lemon zest.
Stir the ingredients together with a metal spoon until thoroughly combined.
Spoon the lemon cake batter into the prepared tin ensuring the top is level.
Place the cake into the centre of the oven and bake for 1 hour 10 minutes – 1 hour 20 minutes. My cake took 1 hour 15 minutes.
The cake is baked when it is golden in colour, firm to touch and an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and allow to cool for 20 minutes in the tin.
Lemon Drizzle Cake before and after baking.
While the cake cools make the glacé icing.
Making The Fresh Lemon Icing And Decorating The Cake
Sieve the icing sugar into a bowl and add the lemon juice. Stir until thickly combined and completely lump free. If the icing is too thick add a few drops of water.
After 20 minutes cooling, run a palette knife around the outside edge of the cake. Turn the cake out – take care it will still be warm. Peel back the parchment paper from the base and discard.
Place the cake on to a cooling rack which is then place over a tray or plate.
Using a spoon drizzle the lemon icing over the cake, encouraging it to drip down the sides in places.
Finally scatter over some yellow and white sprinkles and leave the cake to cool completely.
Freshly iced Lemon Drizzle Cake in the Spring sunshine.
Once cooled this cake is easily sliced. Serve with lemon tea for extra lemon flavour.
Keep the cake in an airtight container and eat within 5 days. Refrigerate during warmer weather.
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Since this cake is so delicious, it’s good to know that I have successfully doubled the recipe and baked two cakes at the same time. It is my firm belief that all food tastes better when shared. So, whether you are baking this cake for yourself, or alternatively as a gift, it’s definitely worth making two. In fact why not give both cakes away?
Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
Sammie xx
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