Easter Lemon Ring Cake

Happy Easter everyone!

It’s been a while since i’ve baked anything, but I decided as it was a special occasion, I would make a cake.

There was a bag of unwaxed, yellow juicy lemons in the fridge so It seemed only polite to make them into a moist lemon cake.

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The recipe I used is an adaptation of a recipe I found while on the old Google search.

I’ve altered it a bit.

The cake is very zingy and not too sweet, with optional raspberries perched on the top and lemon balm leaves in between.

Easter Lemon Ring Cake

  • Servings: 8-12 slices
  • Time: 2 hours
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Ingredients:

  • 125g salted butter
  • 160g caster sugar
  • 200g flour (plain)
  • 2 tsp baking powder
  • juice of 1 lemon
  • zest of 2 lemons
  • 1/2 tsp ground ginger
  • 1 tsp vanilla essence
  • 142 ml buttermilk
  • 1 egg
  • 2 egg yolks

Yummy drizzle:

  • juice of 1 lemon
  • 4 tbsp icing(powdered) sugar
  • 1 tsp honey

Icing:

  • 180g cream cheese
  • 2-4 tbsp icing sugar sieved (add more or less to taste)*

+ punnet of washed raspberries or fruit of choice

1 ring tin (1.2 L) – greased and preferably lined as the tin I use likes to kill any cakes in unlined tins

an oven preheated to 180C/160/Gas 4/350F

(*I add just enough icing sugar for the mixture to be loosely piped)

Method:

  1. cream butter and sugar
  2. beat in flour, ginger, and baking powder
  3. add vanilla essence
  4. beat in egg/yolks, buttermilk, lemon juice and zest
  5. pour into lined ring tin
  6. cook in oven for 30 minutes
  7. add foil over top
  8. bake for further 15-30 minutes (this depends on the type of oven you have)
  9. while cake is baking, mix yummy drizzle mixture and set aside
  10. remove cake and test
  11. if cooked, set out on wire wrack to cool for 10 minutes
  12. poke lots of little holes in cake with skewer
  13. pour drizzle mixture all over top
  14. leave to fully cool
  15. remove from tin and place on plate/board
  16. mix up icing mixture and decorate cake with fruit and icing
  17. enjoy the yumminess
  18. probably best if kept in fridge due to cream cheese icing!

 

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Hope you all enjoy,

Happy Baking!

Strawberry and Banana Smoothie

It’s been a while since i’ve posted any recipes. Work has been very busy and i’ve been avoiding deliciously sweet cakes and bakes to cut down on my sugar consumption a bit.

I didn’t realise quite how much of a problem sugar was. It’s so unavoidable these days, with added sugar in things you wouldn’t expect and coffee shops full of yummy treats. There’s even sugar in fruit but i’ve decided that this is a more natural form of sugar, as it is not an added ‘hidden’ sugar, but more of an obvious content. So I don’t mind sugar in fruit.

I’ve been making a lot of smoothies recently, which helps me get up for work in the morning and tides me over when the chocolate snack cravings take hold! This avoidance of sugar isn’t too extreme, i’m merely trying to heighten my awareness of how much extra sugar I consume, so the odd chocolate bar here or there is okay.

My favourite smoothie to make is the simple yet wonderful, Strawberry and Banana smoothie. No added sugar. No honey. Yummy.

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I’ve noticed a rise in complicated smoothies with more than 10 ingredients that involve expensive health foods, so I wanted to get back to basics.

There’s literally 4 ingredients in this smoothie. No fuss. No hassle. I mean, you don’t even have to chop the fruit. You just have to bung it in the blender and away we go. Wow!

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Strawberry and Banana smoothie

  • Servings: 2 lovely people
  • Time: I can do it in 3 minutes
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Ingredients:

  • 1 cup milk
  • 150 g Strawberries (frozen make it more interesting, but fresh are fine too!)
  • 1/2 cup yogurt
  • 2 ripe bananas

Method:

  1. Throw everything in Blender
  2. Blend
  3. drink

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When I blend the smoothie, I just keep going until it looks all the same consistency, which doesn’t take long at all!)

This recipe is so quick and simple that it almost takes longer to wash the blender than to make it!

 

There you are.

It’s yummy.

Enjoy.

*Bonus points if you can make it with a blender bike, but not everyone has that luxury yet. I certainly don’t. One day!!!!*

 

 

Chocolate Brownies

Lake district

Last week, I was spending a week with my Gran in England. During my visit, my brother arrived too, so we took a little dander via public transport, to Ambleside in the Lake District and had a little adventure walk around and up, Red screes.

river, lake district, ea

The walk took about 5 hours dues to frequent snack stops but it was highly enjoyable. Light showers of rain seemed to keep away any other walkers, so we had the path pretty much all to ourselves, apart from the odd rather soggy sheep.

river, lake district

For the occasion, I had made a mini Honeycake, which I ended up carrying all the way up the hike and all the way back down without eating a bite. When we returned to Ambleside, I made sure to find a nice scenic bench, to scoff half of the cake all to myself. The walk made me have a little bit of a craving for my favourite chocolate brownies….

lake district 4

A few days later, we went on another short excursion to Kendal, which was really enjoyable. We watched the Fell run race, as part of the Kendal Mountain festival. When the runners began to return to the last leg of the race, many of them had mud up to their knees and some even had fallen, with blood trickling out of wounds…It was pretty horrific looking, but all the runners seemed to be smiling. Maybe one day it might be fun to try?

We also went on a walk into the surrounding countryside and found an interesting building beside a river, full of all sorts of odds and ends…

odds and ends

But now for the brownies..

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The recipe I always use is an adaption of a BBC good food book (101 Chocolate Treats: pg 154 Best ever Brownies).

It’s not far from the original, but it’s been tweaked ever so slightly.

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The recipe fills an 8 inch greased and lined square tin, and cuts into approximately 32 triangles, but if you want larger pieces, cut to your tastes!

brownies

Without further ado, here is the recipe:

Chocolate Brownies

  • Servings: 32 triangle pieces
  • Time: 1 hr approx
  • Print

brownies

Preheat oven to 180C

Ingredients:

  • 185g dark chocolate melted
  • 185g salted butter melted
  • 1/2 tsp salt
  • 3 large eggs
  • 250g sugar – ┬ácaster sugar is best
  • 85g plain flour
  • 40g cocoa powder
  • 1 tsp cinnamon
  • 50g white chocolate chips
  • 50g milk chocolate chips
  • 50g dark chocolate chips

Method:

  1. Melt the 185g dark chocolate with butter until combined, and salt. set aside and cool.
  2. whisk eggs and sugar together in a large bowl, until thick and double original size
  3. fold cooled chocolate and egg mixture together until just combined
  4. in a separate bowl, whisk flour, cocoa powder and cinnamon until well mixed
  5. fold dry mixture into wet chocolate egg mixture
  6. gently stir in the chocolate chips
  7. pour into tin and gently bang down onto table/wobble tin to settle the mixture
  8. place in preheated oven and bake for 25-30 minutes – the sides should be coming away and there shouldn’t be any wobble in the middle.
  9. Leave to cool and remove
  10. cut into preferred slice sizes
  11. eat all of them at once and don’t tell your housemates or family members that they exist.
  12. alternatively, freeze a couple in an old margarine tub and save for a chocolate craving

There you are.

Chocolate brownies.

Rich, chocolatey, moorish and oh so yummy.

Enjoy.

TRG to Emma Antonina

Some of you may have received an email about my latest post and tried to click on it resulting in a page not found.

This is due to me finally deciding to change the name of the blog.

Here is the updated link to the new post:

https://yemmaantonina.wordpress.com/2016/10/07/velvet-cider-cake-with-salted-caramel-buttercream/

Enjoy!