I know I've been a bit slack recently and haven't done many posts since March!? But I'm back now and have another delicious cake recipe to share with you.
April is rather a hectic month, not only is it my Sister's birthday, but also 3 other friends and I've got pete's coming up too (he's already requested a choc cake in adavance).
Any ho we've had Pete's brother and wife up this weekend. I have to say I do love someone who gets excited about eating cake and Martin is deffinitly one of them! So after my sister's / Easter weekend of chcocolate eggs, chocolate cake, choc morsels and general chocolate I thought lemon was the way forward.
LEMON DRENCHED LOAF
Recipe:
175g Stork marg (brilliant marg to use for cakes!)
175g Golden caster suger (like to think because it's golden it is therefore healthier!)
3 medium eggs, lightly beaten
Grated zest of 1 unwaxed lemon
175g Self-raising flour
pinch salt
3 tablespoons of milk
50g granulated sugar
Juice of 2 lemons (around 3 tablespoons)
Topping:
150g mascapone (roughly half a tub)
juice of one small lemon
2 tablespoons granulated golden sugar (granulated so it gives you that extra crunch!)
*Preheat the oven to 180oc (170oc fan assisted). Line the bottom and sides of a loaf tin (I used one that was 11x18x8cm)with baking parchment and a bit of butter. Get all your ingredients weighed out and ready, seriously this makes it way more fun!
*Cream together the marg and caster sugar together until really pale and fluffy - take your time there is no need to rush. Get your gently beaten eggs and add a little bit, beating a bit, add a bit, beat a bit. Till all beaten in.
*Add your zest, then sieve the flour and pinch of salt into the bowl. Gently fold in the flour, salt and the stir on the milk.
*Turn the mixture into the prepared loaf tin and bake for about 35-45minutes until springy to the touch and a metal skewer inserted in the centre comes out clean. Remove from the oven but leave in the tin.
*Put the 50g granulated sugar and lemon juice in a small pan and bring to the boil, stirring all the time as the sugar dissolves. Boil strongly for half a minute..
*Make several holes in the cake with a skewer, going right to the bottom of the tin. Pour the hot syrup all over the cake, letting it soal into the cake. Leave to cool in the tin.
*Once cool, hold the edges of the baking parchment and carefully lift the cake out the tin & peel away the paper.
Finally the topping, as it's a sweet cake it always nice to have a slightly refreshing topping. Add the juice of the lemon to the mascapone (add a bit at a time to taste) then mix together adding the granulated sugar as you go. Taste... yum....
Spread the topping onto the cake with a small pallette knife and decorated with thick slithers of lemon zest.
After having a lovely cuppa tea and a slice of the lemon cake we went for a walk and found another thing that seem to entertain Martin. Mini horses fighting!?... he was laughing hysetrically for a good 10 minutes :D
You've got to love random life. :D
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