It was my mum’s birthday at the beginning of October and as she’s not a big fan of chocolate cake or anything with cream or buttercream, Francesca decided to try this Yeo Valley Cookbook recipe for lemon and raspberry cake. I’ve made cakes with dairy ingredients in them before and they never fail to produce a moist cake. This one is kept fresh and light with the fresh raspberries and the addition of a sharp lemon drizzle.
250g plain flour
2 tsp baking powder
pinch of salt
115g soft butter
225g caster sugar
finely grated zest and juice of one large lemon
2 large free range eggs
100g wholemilk natural yogurt
25g ground almonds
200g fresh raspberries
100g granulated sugar, plus extra for sprinkling
Preheat the oven to 180 degrees. Grease and line your tin with baking paper.
Sift together the flour, baking powder and salt. Cream together the butter and caster sugar then add the lemon zest. Beat in the eggs one at a time, adding a tablespoon of flour with the second egg. Fold in alternate spoonfuls of the flour and yogurt, then finally fold in the almonds.
To distribute the raspberries evenly add a layer of cake mix to your tin, and scatter 1/3 of the raspberries on top. Repeat with 2 further layers finishing with a layer of raspberries on top.
Bake for 45-50 minutes until golden brown on top then a further 20-25 minutes with foil covering the top.
Allow the cake to cool out of the oven for 5 minutes, then mix the granulated sugar with the lemon juice and spoon over the cake. Cool on a wire rack and remove the paper to serve.
This week, I thought I’d share a recipe that my sister makes, shared with me, and now even my Mum makes well. It’s just as good in mini tart cases and so I thought it would make a great recipe for any parties you’re having this weekend. Not only is it seriously delicious, it’s also super easy, so great made ahead of time or when you’ve just got better things to do!
5 free-range eggs
190g/6¾oz caster sugar
250ml/9fl oz double cream
4 lemons, juice and zest
butter, for greasing
flour, for dusting
225g/8oz ready-made sweet shortcrust pastry (find the recipe here or like me, use a ready made one – no one will ever know!)
Icing sugar, for dusting.
Method: Preheat the oven to 150C For the lemon tart, crack the eggs into a bowl and whisk gently to break up the yolks. Add the sugar and mix well. Add the cream and the lemon juice and stir. Pass the mixture through a sieve, then add the lemon zest and set aside. Pour the lemon mixture into the tart case. Bake in the oven for about an hour, or until the filling is just set and the pastry is golden-brown. Leave to cool completely, then place in the fridge to chill for about two hours. To serve, bring to room temperature and dust the top of the tart generously with icing sugar, then place under the grill until caramelised if you wish to serve warm. (I prefer it cool with whipped cream or mascarpone for a refreshing summer desert.
There’s been a bit of an undercurrent of a trend going on this season that I am really loving, fifties chic. It’s a trend that seems to surface every summer and Mad Men is of course adding fuel to the fashion fire, with their sexy costumes. When it comes to the fifties, I’m not a huge fan of the stereotypical full skirted prom style dresses, but the trend I’m loving just now is more desperate housewives, all chic cocktail dresses, fitted shifts and candy colours.
I love yellow and this lemon shade is much easier to wear than most. The thin belt is a cute finishing touch to nip in your waist and the subtle gradient of colour is achieved with converging polka dots, which gives a classic shape a dose of fun. It’s perfect for a wedding or event this summer and I can just see it with Pimms on the lawn.
Todays recipe comes from Design Sponge where it was submitted by Simone Anne Lang. I love this new take on the classic comfort food that for me is right up there with mashed potato and ice cream, Gnocci. Instead of being made from ordinary potato however, it’s made from Sweet Potato, naturally higher in vitamins. It’s all about the five a day people!
I really like simple, wholesome recipes and whilst this one isn’t easy, I’m sure it could be adapted to using shop bought gnocchi (although that’s not quite the point…) In my kitchen there’s definitely a repertoire of easy quick week-night dishes and also few favourites that require TLC and friends to chat with whilst cooking. This one definitely falls into the later category but I’m pretty darn sure if you can master it, you’d be feeling pretty proud of yourself!
Have you ever made your own Gnocci? I’d love to hear if anyone has a fool proof recipe for regular Gnocci – send it in!
PS – Just a reminder, its a new season and I’m waiting to hear from any of you who might have a recipe to share, something light and fresh, a favourite salad, barbecue goodness, or just a tried and tested family favourite. Please drop me an email on firstname.lastname@example.org with the subject titled SUBMISSIONS and if you’re interested in any other ways you could get involved check out the other submissions I accept here.