I really love anything with lemon in it. This cake is such a delightful treat and goes perfectly with a cup of tea. It’s pretty easy to bake, very suitable for even the beginner baker. I got this recipe from The Guardian.
175g butter, softened
175g caster sugar
2 unwaxed lemons
100g self-raising flour
75g ground almonds
A little milk
100g demerara sugar
1. Pre-heat the oven to 180C. Grease and line a 2lb loaf tin with greaseproof paper.
2. Beat together the butter, caster sugar and the finely grated zest of 1 lemon until light and fluffy. Add a pinch of salt and the eggs, one at a time, beating until well combined before adding the next.
3. Sift over the flour and fold in, followed by the almond meal. Add just enough milk to bring the mixture to a dropping consistency, this can take a bit of time to get right. The trick is to ensure the mixture is dropping off the spoon.
4. Spoon into the prepared tin and even out the top. Bake for about 50-55 minutes, until a skewer comes out dry (crumbs clinging to it are fine).
5. Briefly mix together the remaining lemon zest, and the juice of both the lemons with the demerara sugar, then poke holes all over the top of the warm cake and pour over the drizzle, waiting for the cake to absorb one lot before adding the next.
6. Allow to cool in the tin before turning out.
Serve with a fresh cup of tea and a dollop of cream if you dare!
I have been baking these cookies for the last few years and they are always a sure way to make someone smile. This is adapted from the Jacques Torres recipe published in the NY Times in 2008. One of the best things is that the recipe makes a huge amount of cookie dough so you can always pop some into the freezer for another day too. Or if you’re like me you will make a batch a day over a few days and enjoy an ongoing supply of cookies.
3 ½ cups plain flour
1 ¼ tsp baking soda
1 ½ tsp baking powder
1 ½ tsp Maldon sea salt
1 ¼ cups unsalted butter
1 ¼ cups brown sugar
1 cup raw granulated/Demerara sugar (raw granulated sugar is fine.)
2 free-range eggs
2 teaspoons vanilla extract
600g bitter chocolate chips/chunks (I use 1/3 milk 2/3 dark chocolate)
Maldon sea salt (for sprinkling)
Combine all dry ingredients and sift into a bowl.
Cream the butter and the sugar in a bowl for about five minutes so it is light and fluffy (I used the kitchen aid for this). Add eggs one at a time and the vanilla.
Add the dry ingredients and stir to combine.
Lastly fold through the chocolate chunks so they are distributed evenly.
Now the original recipe calls for the dough to be chilled for 36 hours, but I usually can’t wait that long so I cook a small batch straight away and bake the rest up after the dough has chilled for at least 24 hours.
Once the dough is ready, mould the dough into small spoonfuls and place onto a greased baking tray. Flatten them ever so slightly and sprinkle them with some Maldon salt.
To bake, set your oven to 180℃ and cook for about 10-15 minutes until golden brown, but still soft. Depending on your oven this might be a little more, or a little less. Place on a wire rack to cool, and voilà!