![]() I've got a lot on my plate at the moment, both with work and home life, and to try and relax and breathe out, baking is the filling in my work/home sandwich. On Saturday, I made a cake to take to my cousins house on Sunday. The recipe is adapted from an old one I scribbled down years ago in my favourite recipes book, and I've forgotten where it came from originally. Last time I made it, I didn't have enough ground almonds, so substituted some flour, and we all agreed it was delicious, so it has no become another recipe in its own right. As the cake was for Sunday, I wanted to bake something for now, and it was a case of flicking through recipe books to work out what I had the ingredients for. I came across a recipe for 'Friands' which, as far as I can tell are light and fluffy versions of muffins. Of course, I had to adapt the recipe, ahem, to accommodate the actual amounts of ingredients I had, so in the process I invented another new recipe. My version also has chocolate chips in. The friands use a whopping seven egg whites, so I set about creating a citrus curd recipe that would use seven egg yolks. I wanted it to be just lemon curd, but only had two lemons left after the lemon cake, so it had to be a mix of oranges and lemons. Here are the recipes. I hope you enjoy them! Libby's Luscious Lemon Cake 200g ground almonds 100g plain flour 4 medium eggs, separated 250g caster sugar grated zest of one unwaxed lemon and juice of half of lemon 1 tsp ground cinnamon Lemon Syrup Zest and juice of 1 unwaxed lemon 25g caster sugar
Libby's Luscious Lemon CakeChocolate Chip Friands
Chocolate Chip FriandsCitrus Curd![]() Ingredients Finely grated zest and juice of two large lemons and 1 orange 250g caster sugar 125g butter, cut into small cubes 7 egg yolks, lightly beaten Large clean jar
Citrus CurdThe results of an afternoon of baking
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![]() When I was pregnant with my second daughter I developed a sensitivity to cow's products. This lead to me drinking goats milk, and soon I was hooked. I am okish with cow's stuff now (in moderate doses) but I still drink goats milk by choice, and particularly love goats yoghurt. When my hubbie and I got in from a rather lovely walk in the woods today, I felt inspired to bake, and made these goats yoghurt scones. They are the quickest and easiest scones you will ever make, and are not bad tasting for something that is just thrown together. In fact, being as quick and light as you can with this mixture will make the scones much lighter and tastier. Ingredients 350g (12oz) self-raising flour 100g (4oz) golden caster sugar 85g (2¾oz) cold butter tiny pinch salt 200ml (1 US cup) goats yoghurt Two lightly greased baking trays Moderate oven preheated to 180 (350, gas Mark 4) Method 1. Measure out the flour, salt and sugar in a large bowl. 2. Chop the butter up into small cubes and stir into the mixture. 3. Rub the butter into the flour and sugar mixture using your fingertips until well combined and looking like fine crumbs. 4. Make a well in the centre and add the yoghurt, stirring it in initially with a knife, and then using your fingers to bring the mixture together to form a soft dough. 5. Roll out onto a lightly floured surface to about 2.5cm (1in) thick, making sure this is even all the way round. 6. Using a cutter 7cm (2¾in) diameter, cut out rounds, and place on a lightly greased baking tray and bake for 12 - 15 minutes until risen and lightly golden on top. 7. Remove from oven and cool on a rack. |
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November 2016
AuthorI'm crazy about yarn, Scotland, food, my husband and my three girls, and I live in a perpetual state of organised chaos. Some just call it creativity. Categories
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