Social Media

LEMON AND PASSION FRUIT DOUBLE DRIZZLE CAKE

25 March 2020



Hello! How are you doing? You ok-ish? The world feels like it's turned upside down, doesn't it? I'm a week into working from home, and just a couple of days into lockdown here in London. I'd like to say I'm getting used to it, but it does all still feel like a bit of a bad dream. 

I'm trying to establish some semblance of a routine, to differentiate the different stages of the day if nothing else. I'm starting my day with a gentle Vinyasa, finishing it with a run round Southwark park and for those 15 or so hours in between... well, I'm working on it. There's only so many ways to keep work and life separate when you live in a one bed flat with three rooms. 

For me, baking falls into both those camps these days. It's the foundations of a lot of my work, but also my comfort, my calm and routine. And that's what this cake is - simple, familiar and delicious. I first made (and shared) this recipe in 2013, on my former 'lifestyle' blog (which is no longer live, you'll be relieved to hear) which I wrote in my early days in London. Thank you Nancy for reminding me of it!

These photos were taken nearly seven years ago, in the kitchen of the family friend I was staying with in Kew. That time feels simultaneously not long but also a lifetime ago - a timely reminder, perhaps, that this uncertain time will pass. Bake, stay safe, and let's all be kind to each other. If you can, why not make a double batch, and drop a loaf off with your neighbour? Everyone needs cake and friendship right now I think. 






INGREDIENTS
225g butter, softened
225g caster sugar
225g self raising flour
4 eggs, at room temperature
Zest of 2 lemons
Drizzle one
Juice of 2 lemons
75g icing sugar
Drizzle sugar
2 Passion fruits
75g icing cugar

Heat your oven to 180°C and grease and line a regular 2lb loaf tin with baking parchment. Cream together the butter and sugar until light and fluffy, then crack in the eggs one at a time, mixing after each addition. Sieve in the flour and add the zest, then fold until just combined. Pour into your lined tin, level, then bake in the centre of the oven for 50 mins-1 hour, until golden and cooked through.



While the cake is still hot, mix together the lemon juice and icing sugar. Prick the cake all over with a fork, then pour over the drizzle and allow it to soak for ten minutes or so. Slice open the passion fruits and blitz the pulp in a food processor or blender, before passing through a sieve. You can keep a spoonful of seeds if you like, and mix the juice with the icing sugar. Pour this over the cake while it's just warm, and it will form a a silky-smooth glaze.




Pin ThisShare on Tumblr

1 comments:

  1. I used pumpkin seeds and mix the juice the icing sugar. thanks for share.

    ReplyDelete

 

PUDDING LANE© Theme by Blog Milk

Blog Widget by LinkWithin