Posts Tagged ‘Evelyn Rose’

Lemon Drizzle Cake

Lemon drizzlecake

The radio that sits on the counter in my kitchen is permanently on.  Even when I am out.  I like the comfort that I am never alone.  I can tune in and out at whim.  I don’t have to stop what I am doing, it has become a fixture along with the cooker and sink.  I just let the voices permeate around me as I potter about my business.  There have been times that I have become so captivated by something happening on the radio that I have had to drag the kitchen chair right up against the radio and have sat teacloth in hand glued to the spot listening intently.  There have also been times when I have shouted  at it, and when things have got too heated, marched over and silenced it with one press of the off switch,  but I can never be cross with it for long.  The kettle will go on and the radio will be pressed back into service until the next time when it decides to transmit a load of rubbish that I don’t agree with.

It was on the radio that I first heard of this recipe by Evelyn Rose author of The New Complete International Jewish Cookbook.  Evelyn Rose calls this recipe luscious lemon cake – and luscious it certainly is.  The method of making the cake in a food processor and in such a quick way had me searching for the recipe, and when I found it the result didn’t disappoint either.  The cake is light and sweet, but the lemon syrup that runs through it adds a tart welcome tone.   Rose’s claim is that “This cake will keep moist for as long as any of it remains uneaten” – in reality this cake is usual eaten within the day and has yet to be tested for longevity, but I could see it lasting a good few days in an airtight tin at a push.  I have also found it very popular with men!  I think the slight tartness appeals, as not all men like chocolate cake.

Another reason for making this cake was that I could not resist ordering six Amalfi lemons from Natoora, just as described they are very very juicy and the smell is heavenly. I love the fact that they come with their leaves still attached.

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Lemon Drizzle Cake
2 large eggs
175g/6 oz sugar
150g/5oz  softened salted butter cut into squares
grated zest of 1 unwaxed lemon
175g/6oz self-raising flour
125ml/4floz  milk
For the lemon syrup:
150g/5oz  icing sugar
50ml/2floz fresh lemon juice
1. Turn oven to Gas mark 4/180C/350F. Line a 9″ loaf tin.
2. Place the eggs and sugar in a food processor and whizz until the eggs and sugar are well blended. Should look like thick cream, now drop a square of the softened butter at a time, as you continue to whizz in the processor. Do this until it is all combined. If your mixture curdles don’t worry, keep the blades going for a couple of minutes and you will see the mixture blend together.
3. Now add the lemon zest whizzing it briefly to mix through.
4. Add the flour and milk giving the mixture brief short whizzes so that all the ingredients blend in and are uniform. Do not be tempted to over beat at this stage.
5. Spoon the mixture into the loaf tin and bake in the oven for 45/50 mins. The cake should be risen and a golden brown and when gently pressed with a finger should rise back.
6. When the cake is cooked remove from the oven and let it stand on a cooling rack. While it is cooling make the lemon syrup. Make the syrup and spoon over while the cake is still warm.
7. Place the icing sugar and lemon juice into a pan and gently warm while stirring. Do not let it boil. The sugar needs to dissolve in the lemon juice and become clear.
8. Now prick all over the top of the cake with a fork or skewer and gently pour the syrup all over the top. Keep the cake in the loaf tin until it has cooled and then remove carefully. The cake is quite fragile and very moist.
Cut into slices.
If you don’t eat it all in one sitting which requires a lot of will power wrap in foil and keep in a air tight tin.

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