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There is no bad weather, only the wrong clothes. As they say in Norway. I beg to differ and after getting excited about the peek into Spring last week we are back to freezing temperatures. :((
So here is a zesty aromatic favourite that works well for a hearty afternoon tea by the roaring fire.
210g plain flour
200g sugar
200g Greek yoghurt
110g unsalted butter (softened)
3 eggs
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1 tbsp dried lavender (food grade)
Drizzle:
Juice of half a lemon
25g icing sugar
Method:
Preheat oven to 170⁰C. Grease and line a 2lb cake tin.
In a bowl mix the flour, baking powder, bicarb of soda and salt.
In a large bowl beat the butter and sugar until light and fluffy, then add the eggs one at a time mixing in between. Then add a third of the dry ingredients, beat, add the yoghurt, beat, and continue alternating until both fully incorporated. Add the lemon zest, lemon juice, vanilla, and again beat in only until everything is mixed. Finally add the lavender and fold in.
Pour the batter into the prepared tin and place in the oven. Bake for appx. 50-60 mins, until the cake has gone golden brown and a skewer inserted comes out clean. Take out of the oven and allow to cool.
For the drizzle, mix the lemon in with the icing sugar until you have pouring consistency, (you may need to add a little more icing sugar or lemon juice). Drizzle this over the cooled cake, sprinkle sparingly with some lavender.
Enjoy
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.