Sunday, 11 October 2009
I always have a bowl of lemons on my kitchen counter here at Oak Cottage. They come in handy for so very many things. It seems I am always cooking something that requires a bit of lemon zest of a squeeze of lemon juice . . .
I think they are my most often used fresh ingredient . . . next to potatoes, that is . . .
When I have the sniffles, there is nothing better than to have a lovely cup of hot lemon tea, boiling water infused with the juice and rind of a lemon and a bit of bruised ginger. I don't know if you could exactly call it a cure all . . .
but it sure helps the soul to feel better, if nothing else. Tea and comfort in a steaming cup. It's great for whatever ails you . . .
Another thing you will always find lurking away on the shelves of my larder, are jars of lemon and orange curd.
Most often I like to make my own, as it really is quite easy, and oh-so-very delicious . . . but . . . then again, sometimes you need some right away and you just don't have the time or the energy to make any from scratch.
It is at times like these that jar of lemon curd comes in very . . . very . . . handy.
Days like today. . . . when I wanted something distinctly lemony, and yet, at the same time, moreishly moist and cakey.
Tangy and sweet all at the same time. Something that I could sink my teeth into and say to my soul . . . mmmm . . . this is satisfying, delicious and very . . . very . . . very good.
The only thing that could possibly make this better is to spread more lemon curd on slices of it and then . . .
enjoy to your lemon heart's content . . .
*Lemon Drizzle Cake*
Makes one loaf
I think this is one of the easiest and tastiest cakes in the world to make! You just bang everything into the food processor and blitz it for two minutes and then pour it into your pan. Half an hour later you have a delicious cake sitting on the counter to cool! Moist and lemony, this is a real winner!
5 ounces self raising flour
4 ounces softened butter
4 ounces white sugar
2 heaping dessertspoons of lemon curd
2 large eggs
the grated zest of one lemon
the juice of 1/2 lemon
the juice of 1/2 lemon
2 TBS of sugar
Pre-heat the oven to 175*C/about 34o*F. Lightly butter a loaf tin and line it with parchment paper. Butter the paper and set it aside.
Put all the cake ingredients into the food processor and blitz for 2 minutes. Scrape the batter into your prepared loaf tin.
Bake for 30 minutes, or until well risen, nicely browned and a toothpick inserted in the centre comes out clean.
Remove from the oven. Leave in the tin and place on a wire rack to cool. Mix the other 1/2 lemon juice and 2 TBS of sugar together, stirring to blend well. Drizzle over top of the still very warm cake, and let set for a few minutes before removing from the pan to cool completely. (I make sure that I leave a bit of overhang with the parchment paper when I put it into the pan so that I can use it like handles and just lift the cake out when done!)
Mmmm . . . this is so good dusted with some icing sugar and then sliced and spread with some more lemon curd for eating. Delicious!!