Tag Archives: lemon

Lemon and Blackcurrant

Lemon and Blackcurrant Cupcakes

Hello everybody!

I’m sorry it has been a few months since I have posted a blog but now I am back! I have been super busy recently getting engaged, starting wedding planning and starting a new job! However that doesn’t mean I haven’t had time to bake so after a short break to regenerate my baking and blogging batteries I am back with lots of lovely treats for you. And it is GBBO season, so what better time to get posting about baking! And not just that I’ve got ideas for lots of posts including lifestyle and travel, so keep your eyes peeled!

Today we have Lemon and Blackcurrant Cupcakes! These gorgeous little cupcakes are simple to make and decorate, look pretty and taste lovely, lemony and summery!

Lemon and Blackcurrant

To make these cupcakes you will need:

6oz butter or margarine
6oz golden caster sugar
6oz self raising flour
3 eggs
1 tsp vanilla extract
zest 1 lemon

2tbsp caster sugar
juice of 1 lemon

500g icing sugar
250g unsalted butter
3 tbsp blackcurrant jam
ready to roll icing in yellow and violet

Cupcakes

Preheat the oven to 180C and line a muffin tray with muffin/cupcake cases. Beat together the butter/margarine with the golden caster sugar until fluffy. Add the eggs to this mix one at a time, beating well after each addition. Fold the flour into the cake mix, mixing gently until well combined. Finish the mixture by adding 1tsp vanilla extract and the zest of 1 lemon. Spoon the mix into the prepared cases until 2/3rds full. Bake for 15-20 minutes until golden.

Heat the juice of 1 lemon with 2 tbsp sugar in a pan until the sugar has dissolved. Use a skewer to make half a dozen small holes in the top of each cupcake and spoon the lemon syrup over each cake. Leave the cakes to cool completely on a wire rack before icing.

Blackcurrant icing

To make the icing start with the jam. Gently heat a couple of tablespoons of blackcurrant jam in a saucepan, you don’t want it hot, just a bit more liquid. Pour the liquid jam through a seive so you are left with a smooth jam. Set to one side. Now beat together softened (room temperature) unsalted butter with seived icing sugar. If you are using a stand alone mixture try covering it with a tea towel when you do this to avoid icing sugar flying everywhere. Add 1-2 tbsp milk if necessary to loosen up the mixture. Add the jam a little at a time and mix well until you have acheived your desired colour.

Use a piping bag and nozzle to ice the cupcakes and finish with little flowers made from ready to roll icing. Tada, beautiful summery cupcakes!

Finished cupcakes

eat the cupcakes

With love, Lottie xx

 

 

Lemon and blackberry cake

Lemon and Blackberry Cake

Everybody loves lemon cake, you can’t go wrong with it. This makes it the perfect option to take to a social gathering, in this case I took this cake along to my amateur dramatic group Summer BBQ. That’s the other thing about lemon – a perfect lovely summery flavour. As it has been approaching the end of summer blackberries have been coming into season and their lovely tart sweetness pairs deliciously with the citrus zing of lemons. Sadly these weren’t berries that I picked brambling, but I can’t wait to get out brambling and make lots of delicious blackberry bakes! The use of blackberries in a lemon cake also creates a great visual contrast with the pale yellow of the lemon icing to the dark juicy whole blackberries hidden inside the cake.

Lemon and blackberry cake

To make this lemon and blackberry cake:

For the sponge:

200g unsalted butter
200g caster sugar
4 large eggs
200g self raising flour
zest of 2 lemons (unwaxed)
splash of milk
100ml lemon juice
100g caster sugar

Flowers

Put the butter and sugar in a bowl and beat together until creamy. Add the eggs one at a time and beat well after each one. Add the flour and fold into the mix with a spatula or metal spoon. Fold in the lemon zest and 1 tbsp milk. Spoon the batter into 3 greased and lined 6 inch cake tins, dividing the mixture equally. Bake in a preheated oven at 175C for 15 to 20 minutes. Once baked leave in the tins to cool for 10 minutes before turning out to cool on wire racks. Meanwhile heat the lemon juice and sugar in a pan until the sugar has dissolved. Pierce the cakes with a skewer several times and brush the syrup over the cake, infusing it with the lovely lemon flavour. Leave to cool completely before icing.

Cake layer

For the icing: (the use of lemon curd is inspired by Peggy Porschen’s Lemon Limoncello Cake and it works so well):

250g unsalted butter
250g icing sugar
100g lemon curd

Fresh blackberries
White ready to roll icing to make the daisies.

To make the icing put the butter (at room temp) and icing sugar in a bowl and beat well. Add the lemon curd and mix until well combined.

Layers

 

Use the icing to sandwich the layers of cake together, adding the whole blackberries in between the layers too. Use the remaining icing to cover the cake, giving it nice straight sides and finishing the top with a swirl.

The cake

 

You can use any remaining blackberries around the outside of the cake and use some fondant icing to make some daisies to finish off the top of the cake. Then you can enjoy!

slice

 

Lottie xx

And for those of you that don’t know I am very excited that I have a recipe published in the Macmillan CancerLittle Book of Treats‘. You can buy it for £4 in Marks and Spencer Cafes and support a fantastic cause, it is a lovely book with lots and lots of delicious recipes inside. You could also host a Macmillan Coffee morning, for more information visit the website.

I have linked this recipe up to the Four Seasons Food Challenge due to the autumnal blackberries in this cake. This is hosted by Delicieux and Eat Your Veg.

fsf-autumn

 

Chocolate Lemon Cake

Chocolate Lemon Cake

This weekend I completed the British Heart Foundation London to Brighton Bike Ride, but this time on my lovely new bike! It was a great day, I really enjoying doing it, although it can be hard at times, it was also a great way to celebrate father’s day and to finish the day off I gave my Dad a chocolate and coconut cake. I think he was pleased with it. You are allowed to eat cake after cycling 60 miles! I was looking through some past posts recently and noticed that after I finished the London to Brighton last year I made this Angel Cake, which was rather strange because when we got home from the ride this year my sister had made a lovely Angel Cake, completely without knowing! Here is a picture of it, I love the technique she has used for the icing. As I told you in my last post I got a rather amazing personalised but huuge bar of Cadbury’s Dairy Milk recently and I have been using it in lots of baking. This post is another one of those recipes! I love chocolate cake but I also like combining chocolate with other flavours in cakes, orange, cherry, beetroot, raspberry but I hadn’t tried lemon before. I didn’t see why it wouldn’t work, orange and chocolate and lime and chocolate work so well and you often get a lemon chocolate in a box of chocolates. I gave it a go and it is now one of my favourite cakes! It is actually inspired by a book by Aimee Bender called The Particular Sadness of Lemon Cake. She bites into her mother’s chocolate lemon cake and realises she can taste emotions in food, in the case tasting her mother’s despair and desperation. Don’t worry, this cake isn’t sad at all!

Chocolate Lemon Cake

 

This cake consists of 3 layers, a lemon layer sandwiched between 2 chocolate layers. All 3 layers are brushed with a lemon syrup before assembling. The cake is filled and covered in a milk chocolate ganache. The recipe for the chocolate layers of this cake is based on my chocolate fudge cake recipe but this time with the addition of lemon. This recipe will make a 6inch cake. If you only have 8 inch tins then you can either adjust the amounts of use the recipe as it is, it will just give thinner layers so your cake won’t be as tall.

The best way to make this cake is to make the ganache and the sponge the day before assembling the cake, so that the sponges are cold and the ganache is set when it comes to putting the cake together, it will make your life much easier and make for a much neater cake!

To make this cake you will need:

For the chocolate layers:
220g plain flour
100g soft brown sugar
250g caster sugar
90g cocoa powder
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
2 eggs
250ml whole milk
125ml sunflower oil
zest of 1 lemon (unwaxed)
250ml boiling water

For the lemon layer:
100g unsalted butter or margarine
100g caster sugar
2 eggs
1tbsp milk
100g self raising flour
zest of 1 lemon

For the lemon syrup:
2 lemons
2 tbsp caster sugar

For the milk chocolate ganache:
250ml double cream
300g milk chocolate

Cake

 

Make the ganache first, preferably the day before. Gently heat the double cream in a saucepan, add the milk chocolate and stir well until all the chocolate has melted and it is thick and glossy. Leave to cool and leave to set in the fridge overnight. You want it to be a spreadable consistency to ice the cake.

Preheat the oven to 180C and grease and line three 6 inch sandwich tins. To make the chocolate layers mix together the flour, sugars, cocoa powder, baking powder and bicarbonate of soda in a bowl. Add the eggs, milk and oil and mix well. Stir in the lemon zest. Finally add the boiling water and mix in. The mixture will be very runny but don’t worry about it, it gives a lovely moist cake. Divide the batter between two prepared tins and bake in the oven at 180C for about 1 hour. They will be done when a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely.

To make the lemon cake beat together the butter and sugar in a bowl. Add the eggs and milk and beat well. Stir in the lemon zest and then fold in the flour using a spatula or metal spoon. Pour the batter into a greased and lined cake tin and bake in the oven at 180C for about 30 minutes until as skewer comes out clean. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Once the cakes have cooled trim the tops of the cakes so that they are all equal and have a flat surface. Make the lemon syrup next by gently heating the sugar with the juice of 2 lemons in a saucepan until all the sugar is dissolved. Using a skewer or fork prick some holes in the cakes and using a pastry brush, brush the tops of the cakes with the syrup. Be generous to get lots of lovely lemon flavour! Leave the cakes to cool completely before assembling.

Cake layers

When you are ready to assemble the cake take the ganache out of the fridge. Using a palette knife spread the ganache on top of one of the chocolate layers and place the lemon layer on top of this. Repeat a layer of ganache and place the final chocolate layer on top.

Cake assembly

 

Now cover the outside of the cake with the remaining ganache trying to get as smooth a finish as you can but be gentle so you don’t break the cake. Once the cake is completely covered finish with a sprinkling of cocoa powder, I used a Peggy Porschen style stencil for mine, it is from this pack.  If you are using a stencil brush a light coating of oil on to the side of the stencil you are going to put down onto the cake to avoid it sticking and ruining your design and your smooth finish on your cake.

Sliced cake

I made this cake for some friends when they came round for dinner, this is the only picture I managed to get of the cake before we cut it!

Cake

 

And here I am with my Dad and little (but not so little!) brother at the end of the London to Brighton:

Bike ride

PS. I am entering this into the Tea Time Treats challenge hosted by What Kate Baked and Lavender and Lovage. This month’s theme is Layer Cakes.

 

 

 

Slices of cake

White Chocolate, Blueberry and Lemon Layer Cake

With exams over it is time to bake! This is my end-of-exams-celebratory-baking cake and is inspired by Peggy Porschen’s absolutely lovely layer cakes. I recently took a trip to the Peggy Porschen Parlour (you can read about it here) and loved the cakes so much that I bought her Boutique Baking book. It is full of such pretty cakes in lovely pastel colours, perfect for spring/summer. I particularly like the stencil effect she uses on a lot of her layer cakes so it was this book that inspired this cake. I also based the sponge recipe on a recipe from the book, the original recipe is for a gorgeous White Chocolate Passion Cake, I added some lemon and changed the quantities (as sadly I don’t have any 6 inch tins so had to make enough to make a 3 layered 8 inch cake – time to invest in some more cake tins I think!) to make the sponge for this White Chocolate, Blueberry and Lemon cake.

Blueberry, white chocolate and lemon cake

 

Slices of cake

These are 3 of my absolute favourite flavours and I think they work really well together, I used them before for these lovely chewy cookies. This cake is a white chocolate and lemon sponge, filled with a blueberry and lemon curd (homemade!), coated in a whipped white chocolate and blueberry buttercream and decorated with fresh blueberries and a dusting of icing sugar. I used a stencil from this pack, I love the effect cake stencils give, so simple yet so impressive and this bird one is my favourite in the set.

Cake stencil

The cake itself is lovely, moist and chocolatey, it is almost like a blondie. To make the white chocolate and lemon sponge (based on Peggy Porschen’s White Chocolate Passion Cake from Boutique Baking):

This will make a 3 layer 8 inch cake.

180g white chocolate
250ml milk
90g soft light brown sugar
330g golden caster sugar
3 large eggs
320g plain flour
1.5 tsp baking powder
pinch of salt
zest of 1 lemon

Layer cake

Preheat the oven to 160C and grease and line 3 sandwich tins (you could also make it in 1 tin and divide into 3 once cooled). Put the chocolate in a saucepan with the milk, brown sugar and 130g of the caster sugar. Heat the mixture and stir so that all the chocolate is melted and bring the mixture to the boil. Take off the heat. In a bowl cream together the butter and the rest of the caster sugar. Add the eggs one at a time and beat well. Add the flour, baking powder, lemon zest and salt and mix in with a spatula. Now add the chocolate mixture to the cake mix (the hot chocolate mixture tastes delicious – try it before you mix it in!) a splash at a time, mixing in well until it is all well combined. Divide the cake mix between the tins and bake at 160C, if you are using individual sandwich tins this will take about 30 minutes. Once cooked the cake should be golden and coming away from the side of the tin. Leave them to cool in the tins before turning out onto a wire rack to cool completely. Do not try to ice a still warm cake, it just goes wrong and with these cakes they will firm up if you leave them for a while, making them easier to trim and ice.

Blueberry and Lemon

The Blueberry and Lemon Curd is best made first or even better would be to make it the day before so it has time to firm up. The addition of blueberries to lemon curd gives it a fantastic purple colour that I love. You will need:

200g frozen blueberries
2 unwaxed lemons
200g caster sugar
100g unsalted butter
3 eggs and 1 egg yolk

Start with the blueberries, put them in a pan and gently heat them, breaking them up as you stir them. You want them to release there juices and to break up, once this is done then pour the blueberries through a sieve, pushing as much through as you can. You should get a gorgeous deep purple juice/puree. Discard what remains in the sieve. Use a fine grater to zest the lemons and put the blueberry puree, lemon zest and the juice of the lemons in a heatproof bowl with the butter and sugar. Put the bowl over a pan of simmering water, as though you were melting chocolate. Stir and heat until the butter has melted. Whisk the eggs together and then add them to the mixture, whisking well until it has all combined. This now needs about 10 minutes to cook, but keep stirring every now and then. The mixture should be creamy and thick after 10 minutes. Remove from the heat and leave to cool. Keep in the fridge until you need this.

Icing the cake

The White Chocolate and Blueberry frosting is make using blueberries to give the lovely colour, you will need:

200g frozen blueberries
250g unsalted butter (softened)
250g icing sugar
50g melted white chocolate

Start with the blueberries by making a blueberry puree like you did for the curd. Heat the blueberries in a pan so that they break up and release their juice and then push them through a sieve. In another bowl beat together the butter and sieved icing sugar, whipping it until it is nice and light. Add the chocolate and mix well. Now add the blueberry juice a bit at a time until you get the colour that you want.

Sliced cake

You can now assemble the cake.

Stack the 3 layers on top of each other with a layer of blueberry and lemon curd in between each of them. Use a palette knife to spread the frosting over the cake. The best way to do this is to first spread a very thin layer over the cake to catch the crumbs and give you a neat shape to work with. Leave this in the fridge to firm up before using the rest of the icing to completely cover the cake. Use a cake scraper to get a neat finish on the side of the cake. Decorate with fresh blueberries and a dusting of icing sugar.

Enjoy!

Lottie xx

I am also now entering this into June’s Tea Time Treats hosted by What Kate Baked and Lavender and Lovage. The theme is layer cakes!

I am entering this into the Simple and in Season Food Blog Challenge for May.

simple and in season

 

I am also entering this into Calender Cakes hosted by Lauralovescake and Dolly Bakes. This month’s theme is all about World Baking Day.world baking day

calendar-cakes

Cake Display

Tea and Cake at Peggy Porschen

My lovely father treated me to a lovely little trip to the Peggy Porschen Parlour earlier this week to eat some lovely lovely cakes. We had been planning to go for ages so it was good to finally find a time to do it. I hadn’t been there before but apparently he walks past it all the time and thought that as I’m someone who loves making cakes and loves cake shops that it would be a good place for us to go, and we do both love a cup of tea and cake. The parlour is a pretty little cake shop close to Victoria station in London. Even from the outside it looks wonderfully pretty and pink! Inside is very small but just big enough at the same time and you are greeted with a beautiful display of cakes at the counter as soon as you walk in including strawberry and champagne cupcakes, red velvet cupcakes and some gorgeous layered cakes decorated with stencils. There is also a tea and coffee menu so you can sit and enjoy your cake with a drink at one of the tables in the shop. The cakes aren’t cheap but they are very delicious. I opted for a dainty and delightful lemon chiffon cupcake with a floral rose tea and my Dad went for a huge slice of lemon and passionfruit cake with a peppermint and green tea, he certainly gave it the thumbs up. They sell books, cake stands, cookie cutters and cake filling as well in the shop, I loved the little cupcake cake stands, I think one of those might have to become an addition  to my cake stand collection at some point. The Peggy Porschen recipe books were gorgeous and may have to be my next recipe book purchase, some lovely looking recipes! We had a walk past the Peggy Porschen Academy too with its lovely display of wedding cakes in the windows, tiered cakes are something I want to master. I had a look at the Academy online, there are so many fabulous sounding courses on offer….maybe one day when I’m not a student!

Peggy Porschen

 

Cake Display

 

Lemon Chiffon Cupcake

 

Lemon and Passionfruit Cake

 

Academy

 

So next time you are near Victoria and have a fancy for tea and cake, I can recommend Peggy Porschen! You can find it on the corner at 116 Ebury Street, Belgravia. Enjoy!

Lottie xx

blueberry_lemon_and_white_chocolate_cookies

Blueberry, Lemon and White Chocolate Cookies

The London to Brighton Bike ride is just 1 week away now so today I did an exhausting 37 mile bike ride to prepare. We cycled through Wimbledon Common to Richmond Park, around the park, along the Thames for a bit and back home. Hopefully it was good preparation for next week. I am very ready for my bed right now but I have to stay up to watch the final episode of Desperate Housewives! So I’m using this time before it begins to write a blog post. I have posted lots of cake recently and nearly decided to blog the angel cake that I made this week but I thought that perhaps it was time for a brief break from cake to blog about cookies! Because everyone loves cookies! My Mum actually makes the best cookies, she gave me some today, I will have to get the recipe soon to blog about them! These cookies are blueberry and white chocolate and are based on this recipe from the Nestle Carnation site. I saw the recipe a while ago and wanted to try it as I have never used condensed milk in cookies and thought they looked good. I had lots of frozen blueberries so switched the raspberries for blueberries and also added lemon zest. They worked out really well. They give cookies that are big, flat and slightly chewy, a bit like the ones you get in the packets in supermarkets. Though be warned, this recipe creates a lot of cookies, about 25, so you might want to halve it!

You will need:
225g softened unsalted butter
225g caster sugar
350g self raising flour
150g white chocolate, chopped or broken into small pieces
150g blueberries
zest of one lemon

Start by creaming together the butter, sugar and condensed milk until well combined. Mix the flour, chocolate and lemon into this mixture to form a dough.

Line a baking tray with baking parchment. Take a small handful of the dough, roll into a ball and flatten. Put a few blueberries in the centre and fold them into the cookie. Flatten again and place on the baking tray. Leave large gaps between cookies as they spread a lot during baking.

Bake the cookies in a preheated oven at 180C for about 15 minutes until they start to turn golden. Leave them to cool slightly on the baking sheet so that they harden a bit, before transferring to a wire cooling rack. They are ready to enjoy! Nice and easy!

 

Thank you for reading, please leave a comment! I hope you like my new blog lay out!

Follow me on twitter @lotts_louise for blog updates.

There is a link on my blog to the Cosmo blog awards, if you enjoy reading my blog then I would be very grateful if you could please nominate me for Best New Food Blogger, it would mean a lot to me! As my blog is less than 1 year old you can also follow the link to the Next Newcomer Blog Awards and enter my blog there too. Thank you!!

Happy Baking!

Lottie xx

I am entering these cookies into Tea Time Treats hosted by What Kate Baked and Lavender and Lovage. The theme this month is summer fruits!

 

Gluten_free_lemon_and_poppy_seed_cake

Gluten Free Lemon and Poppy Seed Cake for Coeliac UK Awareness Week

This week (14th-20th May) has been Coeliac UK Awareness Week. Coeliac Disease is an autoimmune disease where gluten triggers an immune reaction and damages the small intestine. This means that people suffering from coeliac disease have to avoid foods containing gluten, these include wheat, barley and rye. The theme for the Coeliac UK Awareness Week is The Gluten-free Challenge. I don’t do much gluten free baking, and use wheat flour in pretty much all the cakes I bake, so this is something new for me. I found a recipe on BBC Good Food for this gluten free lemon drizzle cake. I was very surprised to see that the key ingredient to the cake is 250g MASHED POTATO! I have used vegetables in cakes before, obviously carrot is very popular in cake and courgette and beetroot are becoming increasingly popular cake ingredients (you can find my recipe for chocolate beetroot cake here). However I have never heard of using mashed potato so although slightly sceptical I thought I would give it a go! I have to say I have been pleasantly surprised with the results, it created a lovely and moist lemon cake and it doesn’t taste of potato!

 

Recipe (based on BBC Good Good Gluten Free Lemon Drizzle Cake):

200g butter or margarine
200g golden caster sugar
4 eggs
175g ground almonds
250g mashed potato
zest of 3 lemons
2tsp gluten free baking powder
15g poppy seeds

Drizzle:
4tbsp granulated sugar
juice of 1 lemon

Icing:
150g icing sugar
4tbsp lemon juice

Beat the butter and sugar together and then beat in the eggs one at a time. Fold the almonds, mashed potato, zest, poppy seeds and baking powder into the mixture.  Incorparate well. The mashed potato needs to be lump free, so mash it well!

The secret ingredient:

 

Pour the mixture into a greased tin and bake at 180C for approx 45 minutes until the cake is golden. Make the drizzle while the cake is baking. In a pan heat up the sugar and lemon until the sugar has dissolved. Once the cake is out of the oven prick the surface and pour half of the syrup over the cake. Let it sink in and leave the cake to cool for 10 minutes in the pan. Turn the cake out onto a wire rack, pierce the top and drizzle with the remaining syrup. Allow to cool completely.

 

To make the icing mix together the icing sugar and lemon juice, varying the quantities based on how thick or thin you want the icing to be. Once the cake is completely cool drizzle the icing over the cake. It is now ready to serve, you will be surprised how well the mashed potato works!

 

 

Enjoy!

Lottie xx

I am entering this into the One Ingredient May Challenge hosted by How to Cook Good Food and Working London Mummy. The theme this month is Lemon.

 

afternoon_tea

Afternoon tea

We finally got out on a bike ride today, it was rather wet, muddy and cold but good fun. With the London to Brighton only 6 weeks away now we really needed to get a bit of practise in and had had enough of the rain keeping us indoors. We stopped off along the way at one of my favourite places to have tea and cake, Fanny’s Farm Shop. It is an absolutely lovely quirky place, and they have very good cake too! I opted for a fruity slice of cake and my Dad went for a lovely light lemon cake. My brother on the other hand just went straight for a hot chocolate with marshmallows. This is Fanny’s Farm all decked out Jubilee style and my Dad and brother after conquering mega hill challenge.

I was reading the menu that they do for afternoon tea and it reminded me that I never posted the afternoon tea that I made for my Mum on Mother’s Day this year! So here are a selection of pictures of our afternoon tea! I made a lemon sponge with a heart centre, mini vanilla cupcakes, mini chocolate cupcakes, fruit scones with strawberry jam and butter, a selection of sandwiches and tea!

 

Lottie xx