My Goodness cant belive that I haven’t witten this blog for so long.
So much has happened since then.
I will fill in the gaps to try and get up to date.
I kept a photography diary so it should be easy to fill the gaps and I plan on being a bit more strict on myself to post stuff a bit more often.
JANUARY; Was a bit different than normal as the big R is in everyone's mind but still business was pretty good, the game season was in full swing and I was preparing to go to the Antarctic for a photographic expedition which I was really excited about.
Here's a recipe for Glazed Lemon Cake which is a family favourite of ours.
Hope you enjoy it and it is very easy to make .
Just follow the steps
GLAZED LEMON CAKE
As is the case with most food, nothing compares to freshly made. Home baked cakes are a real treat and a great way to get children interested in the kitchen. This glazed lemon cake needs to rest for an hour after being removed from the oven so that the glaze can harden. The cake can also be made one day in advance.
Delicious with morning coffee or afternoon tea. You will need a 30x10x8cm (12x4x3 and a quarter inches) cake tin.
Ingredients : (serves 10)
Finely grated zest of 2 and a half lemons
5 whole eggs
350g (12oz) caster sugar
a pinch of salt
juice of 1 lemon
150ml (5 fl oz) double cream
275g (10oz) plain flour
10g (quarter ounce) baking powder
100g (4oz) unsalted butter, melted
butter and flour for lining baking tin
For the Glaze :
Juice of half a lemon
100g (4oz) icing sugar
2 tablespoons orange marmalade
Preheat oven to 350 degrees fahrenheit (180 degrees celcius) Gas Mark 4
Preparing the Cake Mixture :
Combine the lemon zest, eggs, caster sugar and salt in a mixing bowl, then whisk at top speed for 5-7 minutes until the mixture has thickened. Add the lemon juice towards the end.
Place the bowl on a work surface and fold in the cream. Sieve the flour and baking powder over the mixture and fold in delicately with a spatula. At this stage, add the melted butter, little by little, folding and lifting the mixture gently.
Preparing the Cake Tin :
Grease the inside of the cake tin with butter, then dust with flour – about 10g (quarter ounce) of each. Turn the tin over and knock it against the table, to remove excess flour.
Baking the Cake :
Pour the cake mixture into the prepared tin, ensuring that the mixture reaches up to 2cm (three quarters of an inch) from the top. Place on the middle rack in preheated oven and cook for 55 minutes.
The cake will be cooked when the top is slightly convex. To be certain, slide a needle into the middle of the cake and wait 2 seconds. Remove the needle which should be very clean and hot. Remove the cake from the oven, and turn on to a cooling rack for at least an hour until cold.
Increase the oven temperature to 400 degrees fahrenheit (200 degrees centigrade or gas mark 6).
Glazing the Cake :
Thoroughly mix the lemon juice and the icing sugar until you obtain a homogeneous, loose mixture. Warm the orange marmalade in a small casserole.
Place the cake on a pastry sheet and , using a pastry brush, glaze the top and sides with the marmalade. Cool down for 5 minutes. Lightly heat the lemon and icing sugar for 1 minute until just warm, then brush over the cake. Place the cake in the oven for 30 seconds.
Remove the cake from the oven and allow to rest for a further hour so that the glaze can solidify. When completely cold serve to your guests.
The orange marmalade is first brushed all over the cake so that the icing can fix itself onto it.