Recipe: Lemon cake

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Lemon cake

  • 140g self raising flour
  • 140g unsalted butter
  • 140g caster sugar
  • zest of 2 lemons
  • 1/2 tsp baking powder
  • 2 large free-range eggs

Method:

  1. Pre-heat oven to 180c and line a round baking tin with baking parchment
  2. Cream together the butter and sugar until light and fluffy
  3. Separate the eggs, and add the yolks into the sugar/butter mixture as well as the lemon zest – mix to combine
  4. whisk the egg whites until they form soft peaks (this step ensures the cake is light)
  5. gradually incorporate the eggs whites into the cake mixture using the folding technique to retain air in the cake batter
  6. next sift in the flour and baking powder and again use the folding technique to incorporate
  7. then transfer batter into the cake tin and bake for 15-20 minutes or until golden brown and an inserted skewer comes out clean
  8. Allow the cake to cool in the tin for 3 minutes and then transfer to a cooling rack
  9. whilst the cake cools mix together the icing sugar and milk/water to a thick consistency
  10. finally cover cake with the icing and decorate as desired (I used candied lemon slices)

Enjoy!

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Feta & Mint Salad

There’s nothing I love more than a good salad with fresh hearty flavour and texture. And lately I’ve been loving the classic combination of Feta, mint and red onion; tossed with cherry tomatoes, cucumber and olives it also makes the perfect salad for afternoon lunch (even so on a rainy day)

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Notes:
I added some chickpeas for texture and dressed the salad with a simple lemon and olive oil dressing to complement the flavour of the mint and feta. Also, I used green olives (because that’s what i had) however, i think black olives would be better; they have a more mellow taste which would be perfect, combined with the other ingredients, to balance the flavours.

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I just love this salad because it’s simple yet refreshing on the palette (with a little crunch and lots of colour too); I can’t wait to make it again!