The sickness that ran a marathon through my office and that I thought I had avoided finally caught up with me. On Friday I finally succumbed and was 'ill' (as the Brits call it) all weekend. It was fairly dismal really. But it ain't all bad...on Friday night Dave came home and made ill-me this delicious ginger carrot soup. It was so nice to be looked after and he proved that despite the fact that I generally don't let him anywhere near a cooking utensil, he's still got some spunk in the cooking department. Isn't the colour fabulous?!
Saturday I made an artichoke and wild rice salad but I wasn't entirely happy with it so I'll keep working on that one. Not to be discouraged, I decided what would really make me better was cake. I'm not a sweet tooth - if you made me choose between entree and dessert, I would always choose entree. But the fact is, everyone needs cake every now and again.
My mum is an amazing baker. Unfortunately she doesn't bake so much anymore but when we were young our lunchboxes were the envy of all the other kids. I did not inherit this trait. Or perhaps I just haven't practised enough. Regardless, I don't do complex bakes. Thankfully, simplicity is a beautiful thing. This easy lemon and elderflower drizzle cake is super moist and delicate in flavour. It is perfect.
Recipe
2 cups of self-raising flour
1 3/4 cups of sugar
2 eggs
1 cup natural yoghurt
1 tbsp lemon juice
1 tbsp elderflower cordial + 1/4 cup for drizzle
3/4 cup sunflower oil
Turn oven on to 180 degrees and grease a spring form cake tin.
Mix sugar and eggs in a bowl with a fork or whisk. Add the remaining ingredients (except the additional 1/4 cup of elderflower cordial) and combine until smooth. Pour into cake tin.
Bake for 1 hour or until cooked. Test by seeing if a skewer comes out clean.
Once slightly cooled take cake out of cake tin and place on a rack to cool. Poke holes all over the cake with the skewer. Gently pour over the additional elderflower cordial. It will be absorbed in the holes.
Serve with yoghurt and devour with tea.
Saturday I made an artichoke and wild rice salad but I wasn't entirely happy with it so I'll keep working on that one. Not to be discouraged, I decided what would really make me better was cake. I'm not a sweet tooth - if you made me choose between entree and dessert, I would always choose entree. But the fact is, everyone needs cake every now and again.
My mum is an amazing baker. Unfortunately she doesn't bake so much anymore but when we were young our lunchboxes were the envy of all the other kids. I did not inherit this trait. Or perhaps I just haven't practised enough. Regardless, I don't do complex bakes. Thankfully, simplicity is a beautiful thing. This easy lemon and elderflower drizzle cake is super moist and delicate in flavour. It is perfect.
Recipe
2 cups of self-raising flour
1 3/4 cups of sugar
2 eggs
1 cup natural yoghurt
1 tbsp lemon juice
1 tbsp elderflower cordial + 1/4 cup for drizzle
3/4 cup sunflower oil
Turn oven on to 180 degrees and grease a spring form cake tin.
Mix sugar and eggs in a bowl with a fork or whisk. Add the remaining ingredients (except the additional 1/4 cup of elderflower cordial) and combine until smooth. Pour into cake tin.
Bake for 1 hour or until cooked. Test by seeing if a skewer comes out clean.
Once slightly cooled take cake out of cake tin and place on a rack to cool. Poke holes all over the cake with the skewer. Gently pour over the additional elderflower cordial. It will be absorbed in the holes.
Serve with yoghurt and devour with tea.
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