Our Grannie – Mary’s name sake was a great believer in “elevenses” and throughout our childhood one of the highlights of a trip to visit our Grannie and Grandpa in Whitley Bay was our mid-morning snack, when Grannie would rustle up a Lemon Drizzle Cake or Bakewell Tart.
We both now have the recipe scribbled down in the back of cook books and bake it about once a month, as it makes a great pudding, tea time treat or birthday cake for loved ones.
It’s such a simple recipe that Alice (5 years old) happily makes it with just a little help measuring.
So here goes with our first recipe
175g Caster Sugar
135g Self raising flour
40g Ground Almonds
½ tsp of baking powder
4 tablespoons of milk
2 large eggs
Zest of an unwaxed lemon
Dash of Vanilla Essence
1. Put it all in a bowl and whisk with an electric whisk until soft and creamy – it couldn’t be simpler.
2. Place in a hear t shaped (optional – but looks great) silicon tin and bake for 30 to 35mins at 170 (160 fan)
Now for the drizzle
3. Take the cake from the oven and allow to cool slightly (keep it in its tin)
4. Meanwhile combine the juice from the lemon with 75g of caster sugar and heat gently until the sugar melts.
5. Whilst the cake is still warm – prick it all over with a fork and pour over the drizzle.
6. Leave to cool and then serve. It’s great by itself, but also delicious with crème fraiche and raspberries.
If you have any recipes you want to share – please let us know.