What’s your favourite cake in your house? Ours has to be lemon drizzle cake…
we’ve have the recipe scribbled down on a piece of paper, shoved in the cake section of Delia’s cookbook, for years… Quite fortunate it’s our favourite cake really, as we sort of OVER-ORDERED the lemons on our Ocado delivery on Friday, and ended up with 12 lemons, yes, TWELVE lemons… oops!
So we wanted to share the recipe with you, and tbh, it makes it easier to find if we write it up on KidsChaos, as we just google ourselves ‘ kids chaos lemon drizzle’… 🙂
Admittedly this recipe doesn’t use all twelve lemons, however we make two lemon drizzle cakes at the same time as it disappears pretty quickly here, and we like to have it in our packed lunches in the week, in place of shop-bought snack bars (so just half the quantities if you only have a 1 litre loaf tin)
Lemon Drizzle Cake Ingredients:
350g caster sugar
350g butter, softened
4 unwaxed lemons
200g self-raising flour
150g ground almonds
A drop or two of milk
200g demerara sugar
Lemon Drizzle Cake Instructions:
1. Pre-heat the oven to 180C/160C fan. Grease and line two loaf tins with greaseproof paper. Beat together the caster sugar, butter, and the finely grated zest of two lemons until light and fluffy. Add a pinch of salt and beat in the eggs, one at a time.
2. Sieve the flour and fold in, then add the ground almonds (not essential, particularly if anyone has a nut allergy!). Add a tiny amount of milk to ensure the mixture has a dropping consistency, then pour into your lined tins. Bake in the oven for about 50-55 minutes, until your knife pulls out dry when you test it. Leave it in the tin for now….
3. Mix together the lemon zest, and juice of the lemons with your demerara sugar, then prod holes all over the top of the lemon drizzle cakes and pour over the lemon drizzle, so that it runs into all of the little holes.
4. Allow the lemon drizzle cakes to cool in the loaf tins before turning out.
A great way of diverting your old jam jars or mason jars from the recycling, is to re-use them at least once… we use ours as drinking glasses, which the kids LOVE… encouraging them to make smoothies to share with the family – a great way of using up excess fruit and sneaking in your five a day!
A not-so-healthy option are cookies…Cookies you say? in a jam jar? uh? Well yes!
These make excellent gifts, and are great for keeping in the cupboard, for when the baking urge takes you, and you’re short of time…
You will need (for four jam jars):
265g self raising flour
115g porridge oats
175g granulated sugar
1 and a half teaspoon baking powder
85g organic Fairtrade chocolate (optional, I just think it makes a nice looking layer in the jar!) 150g chopped nuts (we used almonds – again for another layer, visually)
80g demerera sugar
and a handful of raisins, if your child can bear them! (ours got taken out by 8yo…)
So, dividing each ingredient carefully across each jar, layer them up one at a time, so it creates a layered effect (like the coloured sands we used to have as kids!) make sure the jars are packed tight with ingredients.
THEN – when you’re ready to bake, today, or some time in the future, pour the dry ingredients into a mixing bowl, and simply mix in melted 265g butter (that’s 66g if you are just making up one jar of cookies!) and three heaped tablespoons of golden syrup (and that’s a flat tablespoon for just one jar) together, to a consistency which you can spoon in balls onto a greased baking tray…(I have to admit, you may have to add a bit of flour if the mixture looks a bit to sloppy to ‘spoon’).
Give the ‘balls’ space on the baking tray(s) otherwise they all melt into each other in the oven… bake at 180 degrees, for 10 minutes…they should look something like this, enjoy! >>
So, as you know, I’m on a weekly panel of crafty So-and-So-s invited to ‘hang-out’ on Google+ by the every lovely Maggy Woodley at Red Ted Art. This week this was hosted by Maggy AND Netmums.