Turmeric & Lemon Loaf | Chetna Makan

Ingredients:

150g room temperature unsalted butter in cubes

150g caster sugar

150g plain flour 

3 large eggs

3 tsp baking powder

1 tsp turmeric powder

zest of a lemon

1 tbsp lemon juice

pinch of salt

2 tbsp black poppyseed <optional>

Icing:

50g icing sugar

2 tbsp lemon juice

Preheat the oven to 180℃. Grease and line a 900g loaf tin having said that: I use a disposable liner.

Put the butter and sugar in a mixing bowl fitted with a paddle attachement and mix until it resembles softened ice cream. 

Add all other cake ingredients and  mix for 2 minutes. Scrape down the sides of the bowl and mix for a futher minute.

Pour the batter into the prepared loaf tin and bake for 40 minutes or until a skewer/uncooked spaghetti/knife comes out clean. 

Leave the cake to cool in the tin for 5 mintues before removing it.

Combine the icing sugar and lemon juice in a small bowl and pour onto the cake whilst it is still warm.

Serve warm or cold.

Lemonade | Sort of | Book of Elsa

This recipe originated from the great Nigella Lawson, as always I've fiddled and here it is.

If you're lucky enough to have an almost grand-father in law with a garden full of mint, this is for you.

large bunch of mint 

100g caster sugar

1 lemon

2 easy peelers <or any other citrus>

625ml ≅water

In a small saucepan, put 125ml of water with the sugar, mint and and zest from the fruit. I use a potato peeler to keep the zest in large pieces. 

Place on high heat, once it's boiling turn then heat down to the lowest it can go and simmer for 5 minutes, take off the heat and let cool completely.

In the meantime, juice the fruit to give about 100ml then make up to 500ml with water.

Once the syrup is cool, strain both the diluted juice and syrup into a jug. Serve over ice.

It occurs to me that a glug or two of rum/vodka wouldn't be a bad thing.... 

  

Lemon Cake | Book of Elsa

• Ingredients:
• Finely grated zest of 3 large lemons mixed with 3 tablespoons lemon juice 
• 350g Plain Flour
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 225g Unsalted butter, at room temperature
• 400g Caster Sugar
• 3 Large Eggs
• 200ml Buttermilk or Whole Milk with a table juice of lemon juice added

Method:

Preheat the oven to 180℃. 

Grease and flour your choice of baking tin. Or line a tin with parchment paper.

In a stand mixer using a paddle attachment whisk the butter until fluffy. 

Add the sugar and mix until it resembles soft ice cream.

Add all other ingredients except the zest and juice mixture and mix into a smooth batter.

Scrape down the sides of the bowl, add the zest mixture and mix for another few seconds.

Pour batter into a prepared tin and bake for 1 hour to 1 hour and half. 

Cake is done when a skewer comes out clean.

place on a wire rack to cool completely.

https://youtu.be/PxVLWt3fF4M