A little LEMON CAKE for my MOTHER HEN…

10 Mar

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I feel as though I am today introducing you to my sisters!  Since my sister and I ‘flew the nest’ my Mother has taken on several chickens to love.  We say they are her ‘designer chickens’ as each one is a little ‘different‘, has a funny little name and a very amusing personality.  If you hover over the pictures the chickens ‘stared’ will be revealed.

As I am home for Mothers Day this year, I have had the opportunity to bake with the wonderful Free Range, Organic eggs that the chickens provide us with on a daily basis.  For me, this is one of the most special things about coming home, to my mum.  Fresh Eggs.  We have scrambled eggs in the mornings on fresh bread and then in the afternoons we collect the eggs and bake a seriously delicious cake, which is beautifully orange – due to the naturally intense colour of the eggs.  There is nothing more wonderful.

Without further ado, I give you my mum’s favourite cake recipe which we have made together as a treat for MOTHERS DAY, and to say thank you to her for being TOTALLY FANTASTIC.

These are the eggs we collected this weekend from our chickens...

These are the eggs we collected this weekend from our chickens…

PREPARATION TIME: 10 minutes

COOKING TIME: 30 minutes

MAKES: 2 large loaf cakes (8lb cakes)

If you want to make just one cake, simply halve this mixture.  We make 2 so that we can share them with family and friends.

INGREDIENTS:

For the cake:

  • 8oz (225g) Butter
  • 8oz (225g) Light Brown Sugar Sugar
  • 4 Free Range Eggs
  • 9 1/2 oz  (270g) Wholemeal Self Raising Flour
  • Juice & Zest 1 Lemon
  • Pinch of Salt
  • OPTIONAL: 2oz (60g) Poppy Seeds

For the lemon drizzle topping:

  • Juice of 2 lemons
  • 5 tbsp sugar

HOW TO MAKE THE LEMON DRIZZLE CAKES – JUST FOR YOUR MUM!

The first thing you need to do (as always) is to pre-heat the oven to 180 degrees C or Gas Mark 4.  Then you need to line your loaf tin with baking paper or if you have it with a case/liner.

Then in a bowl you need to cream together the butter and the sugar.  It is really important for this stage (if you are not using a mixer) that you use butter at room temperature, as otherwise it is just too hard to mix them.  The creaming method is great for getting some air into the cake to, so keep mixing the butter and sugar until you have a light/cream coloured mix.

Now you need to gradually add your eggs.  If you are a regular follower of my blog you will see that I advise you to break the eggs into a cup and then add them to the cake one at a time.  So do this, then give the mixture a good stir.  By the 4th egg the cake mix may be starting to curdle/separate, so do add a tablespoon or 2 of the flour.

Next sieve the flour into the bowl and then mix well, using a folding method.

Zest the lemon and pop this into the mixture and then the juice of the lemon.  It is best to use a sieve to do this, or a lemon squeezer, so that you don’t get any of the pips in the cake!  (If you are using poppy seeds add them in here and mix again.)

Finally, mix well and then split between the 2 loaf tins and bake in the oven for 30 minutes.

Whilst the cakes are cooking prepare the lemon syrup drizzle topping.  To do this pop all your ingredients into a pan, bring it to the boil (just) so that the sugar dissolves.  You don’t want to make toffee, so as soon as it bubbles reduce the heat and keep stirring.  Put to one side, until the cakes are cooked, but stir every now and again, so that the sugar does not start to crystalize.

After the alloted cooking time, take one of the cakes out and insert a clean skewer or knife into the centre of the cake.  If it comes out clean then the cake is cooked.  If it does not, pop it back in the oven for 5 minutes and repeat this until the cake is cooked.  Remove from the oven, gently stab it all over (only about 1/2 way through the cake) and pour over the lemon syrup.  Leave to cool and then slice and enjoy… (with a cup of tea!).

Ps.  Remember to say thank you to your chickens if you are using home grown eggs!

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2 Responses to “A little LEMON CAKE for my MOTHER HEN…”

  1. frugalfeeding March 10, 2013 at 5:00 pm #

    Sounds delicious – I’m also home for mother’s day – it’s nice, isn’t it? We used to have chickens here, but no longer… which is a shame.

  2. gemsfoodgems March 14, 2013 at 9:48 pm #

    Wow! Seen the numbers on the eggs. Didn’t know they could write. Clever hens.

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