22 Aug 2019

Easy recipes and Nigella Lawson's Lemon-Syrup Loaf Cake

Hello There!

So I haven't blogged in a little while, but I have still been busy baking behind the scenes. I have also been doing other stuff, other projects that have taken fruition, which I'm excited to tell you about later. I'm happy to see I'm still getting lots of visits to this little blog and I can see what everyone's favourite recipe's seem to be (Lemon Drizzle Cake)!

With life's changes, I have become a bit time-poor and I am finding now I am more likely to choose cake recipes that are easy to execute in shorter time-span and that still taste good! From her book, Domestic Goddess, One of those has to be Nigella Lawson's Lemon Drizzle Cake, without a doubt. And a firm favourite during these warm summer months and also known as Lemon-Syrup Loaf Cake.

You don't need a state-of the art £300 cake mixer or lavish exotic ingredients for this cake. Just a few lemons, sturdy hands and decent sized mixing bowl will get you the the results you need. Add a few loaf tins to that too. You don't have to be too precise about the loaf tin needed for this lemon cake, just as near to a rectangular 23 x 13 x 7 cm loaf tin as you can get. 

Nigella Lawson's Lemon Drizzle Cake

Lemon-Syrup Loaf Cake
125 g unsalted butter, softened
175 g caster sugar
2 large eggs
zest of 1 lemon
175 g self raising flour
pinch of salt
4 tablespoons milk
23 x 13 x 7 cm loaf tin buttered and lined

For the syrup
juice of 1 ½ lemons
100 g icing sugar

For the glaze
juice of ½ a lemon
150 g icing sugar

Preheat your oven to 180 C/ gas mark 4.
Butter and line your loaf tin well.

Cream together butter and sugar and add eggs and lemon zest, beating them in well.
Gently fold in the flour and the salt, mixing thoroughly and then add the milk.
Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.

For the syrup: Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.

As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.
Leave cake to cool completely before removing from the tin.

For the glaze: Combine lemon juice and icing sugar until smooth and white, add a little more icing sugar if needed. Make sure your cake is completely cool before drizzling with the glaze.

6 Jan 2019

Basic Shortbread

Dreamlike Shortbread biscuit Lorraine Pascale

Shortbread biscuit

Merry Christmas. With only five ingredients, your preparation for this shortbread is half done. No long recipes here. I did get distracted by one of the ingredients, though – Rice Flour. I had never baked with this before, but luckily found a bag in Sainsburys (in their gluten-free section). As this recipe only uses 60 grams, God knows what I'm gonna do with the rest of it! Any ideas? Answers on a postcard please. (or in the comments box below  :-)

16 Dec 2018

Christmas Snowball Cookies


Snowball cookies

I am not ready for Christmas this year. The year has flown by and I’ve been trying to write this post for a few days now, having made these over the weekend, a good couple of times. I’m not too happy with my shots above/below though (the perfectionists in me). So, I think I will repeat this recipe again pretty soon, and update the photography one day, so stay tuned. But for now, they are here and waiting for you with all their festive goodiness!

12 Dec 2018

Pecan Pie Slices


Today, I am not going to say a lot. This recipe will do the talking. In terms of nutty favourites, this recipe knocks socks off the usual Peanut Butter Cookies.

I love pecans. However, on their own, pecans can be a bit on the pricey side, so I get mine from Lidl or Aldi here in the UK. They are much more easy on the pocket there.

5 Dec 2018

Ultimate Carrot Cake

Ultimate Carrot Cake 2014

Hey there. Ultimate Carrot Cake. I've called it "Ultimate" as it's not shy of flavours! And today, I wanted one that I could taste the carrot and orange without it being too over-powering. I loved every last bit of this carrot cake and you will too! My photos don't do it justice. Sad face for that  :-(   I took an extra day fussing over the pics and just decided to go with what I got, otherwise this post was just not going to get written!

Carrot cake is wonderfully moist, so keeps well. So you can... eat a little, save some. Eat some more, save a bit. Eat the piece that's just fallen off onto the table, save the rest. Eat a tiny bit more, save the last bit... there's no point leaving a small bit, so just eat the lot!
I'm sure you get the picture  :-)

2 Dec 2018

Bitesize Peanut Butter Bear cookies


Put simply, one of the reasons that I haven't been able to post as frequently as I used to is down to me having a toddler and I have far less free time than I used to. However, nowadays, when I do bake, I'd like to be able to bake something for her too and these cookies are perfect right now. Not only are they easy to whip up, as the peanut butter does most of the work, but they do not contain the sugar like the ones she has started to notice and reach out for. In our house, my other half and I avoid eating normal biscuits and cookies in front of her as naturally, she wants to eat what we're eating!

There's no shame in these though, and I easily whip up a batch of these peanut butter cookies at the start of the weekend (only 7 minutes oven time needed) and share out to her as a treat.

29 Nov 2018

Baking Powder vs. Baking Soda

You can be forgiven for once thinking that Baking Soda and Baking Powder were the same thing. If you were ever tempted to substitute one for the other, do not be fooled, here are the differences to help you become a better baker.


Baking Soda (also known as Bicarbonate of Soda)
Baking Soda is an alkali agent that helps to raise your sponge. It needs something both liquid and acidic to kick start the process. Interestingly enough, Baking Soda is also an ingredient found within Baking "Powder" and once in the oven it can speed up the browning process, causing your cakes go golden-brown on top. Be careful when measuring Baking Soda, as it can leave a tangy aftertaste if used too much.

Baking powder
Baking Powder has become ever-more popular and is an ingredient called upon in many recipes nowadays. It actually contains a certain amount of Baking “Soda”, but unlike Baking Soda is does not need an acidic added to it and can rely on moisture alone to get it working. It is commonly used in cake making and has a neutral taste to it.

What they DO have in common is that both are leavening agents and once combined with wet ingredients, it is important to get cake mixtures into the oven as soon as possible. It is worth noting, Baking Soda is 4x stronger than Baking Powder, so where one recipe may call for 1 teaspoon of Baking Powder, the other recipe may need just ¼ teaspoon of the Soda stuff. Some recipes may even ask for both, to produce a more perfecting balance, like my Peanut Butter Cookies and White Chocolate Lime Cookies.

When I find a new favorite thing, I keep going back to it. New favourite shoes will get worn everyday; favourite nail polish, will g...

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