Saturday 17 May 2014

A cake of epic amounts of light and fluffiness

For Mother’s Day (yes the UK Mother’s Day that was two months ago. Slack? Me? I don’t know what you’re talking about) the sisterlings and I decided to spoil our lovely Mumbles/Mumbelita/The Mothership with homemade cake. After all she’s the one responsible for us all being super keen bakers thanks to years of us all baking together. Plus I happen to think a homemade cake equals love. So it really was the only option.

When it came to choosing the cake to make I confess it was a little tricky, after all The Mothership makes the best EVER Victoria sponge and chocolate cake – her two favourites and there is no way that we could beat them. But we still wanted to make something truly scrumptious for her, otherwise she’d think we don’t love her to the moon and back as, bad cake equals a lack of love! After racking our brains I remembered that I’d once baked a lemon, lime and poppyseed cake from one of my numerous recipe books and I thought she’d love it. She’s a big fan of lemon drizzle cake and this cake has the citrusy, freshness of a lemon drizzle whilst at the same time it’s just that little bit more interesting.

So that’s what we made and thankfully, after a little bit of trepidation: ‘oh well it sounds interesting, as long as you all like it. I can always have ginger biscuits’ (wow thanks Mum reassuring!) she loved it and even went back for seconds. Phew and now she knows we love her thanks to the medium of cake. Job done.

As for the recipe it’s based on a recipe by Lorraine Pascal and comes from Fast, Fresh and Easy. We kept to the recipe as when you have a superbly moist and scrumptious cake, why make any amends? If you fancy making it yourself here's the recipe and all the ingredients.

  • 125g soft butter
  • 150g caster sugar
  • ½ tsp vanilla essence
  • 3 eggs
  • 150g self-raising flour
  • 1 tsp baking powder
  • 1 lemon (finely grated)
  • 1 lime (finely grated)
  • 4 tbsp poppy seeds
  • 50g icing sugar
  1. Grease a loaf tin with butter and parchment paper
  2. Whisk butter and icing sugar until light and fluffy
  3. Add the vanilla essence and eggs and beat into the butter and icing mixture
  4. Add the flour, baking powder, lemon and lime and mix
  5. Stir the poppy seeds in to the cake mixture
  6. Pour into the cake tin and pop in the oven.
  7. Bake on 180⁰C for 30 minutes
  8. Meanwhile make the icing by mixing a tbsp of lemon juice with the icing sugar until it’s a runny drizzly consistency. (ps. make sure you sift the icing sugar - very important or you’ll get lumps…)
  9. Once the cake has cooled pour the icing mixture over the cake and EAT!
Let me know if you give the cake a try, it's the perfect one for spring and summer as it's so light and fresh - enjoy! 

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