Saying ´Goodbye´ to Summer with a Beautiful Lemon Drizzle Cake


















 
 
 
 
 
 
While still attending high school (a few years ago), I used to watch cooking shows on TV. All the time. Most of the time it wast just me and my mum accompanied by our best friends Nigella Lawson, Jamie Oliver and Donna Hay. Nothing fancy, really. Just a few regular people who are insane about baking and cooking as much as me and my mother are. I remember how we downloaded and ´burnt´ the CDs so we could watch all the episodes using our DVD player  and holding some delicious meal in front of us.
Now, when I live with my boy, I am responsible for the food we eat and for the cakes we get stuffed with.
So sometimes there come days when I want to make these great meals or desserts just like I saw them on TV. And this is one of them.

I´ve decided to bake this summery cake because of a couple of reasons.
Because the weather outside is no more hot, sunny and beautiful how it used to be back in July or August and the Autumn is just hopelessly trying to break to Malta.
Because lemons remind me of freshness, happiness and youth.
Because I´m leaving Malta in one week and I just needed something yellow, something sweet filled with joy and crunchy poppy seeds to bring the light to our cloudy kitchen.
And I´m telling you, this cake overcame all of the expectations I´ve had.  Not so sweet, little bit savoury with a lovely lemon-sugar icing on top. I served the cake with nothing better but black tea with a few drops of milk. Totally British. And totally yummy.



Lemon Drizzle Cake
(Inspired by Jamie Oliver´s Nan)

115 g unsalted butter, room temperature
115 g granulated sugar
4 medium size eggs
180 g almond flour (it gives the cake really beautiful texture)
30 g poppy seeds
125 g self-raising flour, sifted (or substitute with a homemade self-raising flour, which is 120g all-purpose flour mixed with 1/2 tsp salt and 1 1/2 tsp baking powder)
juice and zest of 2 lemons (organic if possible)

For the Lemon Icing:
225 g icing sugar
juice and zest of 1 lemon (once again-organic is the best choice)

Preheat the oven to 180°C. Grease and lined your baking tray with a baking paper.
Beat butter and sugar until creamy, add eggs one at a time, mixing well after each adition. Fold in ground almonds, poppy seeds, juice and zest of 2 lemons and sifted flour. Spoon the mixture into a prepared baking tray and bake for about 40 minutes, or until the inserted toothpick comes out clean.
Make your icing by mixing icing sugar with lemon juice and lemon zest, stirring until smooth. When the cake is almost cool but still a bit warm, place the lemon icing on to the middle of your cake and let the gravity do its work. In the end you´ll end up with a nice drizzle effect.

Serve with a cup of black tea with milk, like they do in England.










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