The hot weather this month inspired me to bake a cake
that is fresher than you average chocolate concoction and so I went for a lemon
drizzle with a difference. I love lemon and poppy seed muffins so thought that
I would try out this similarly flavoured cake from Delia.
The recipe can be found here. I bought the biggest and poshest lemons I could
find. Also, I made this bake at my baking assessor/mentor Rodina’s Liverpool
flat.
Method
The recipe is a standard all in one with lemon zest, lemon juice and poppy
seeds added in. A lemony syrup made of lemon juice and sugar is poured over the
cake when it’s still warm. Finally more sugar and poppy seeds are sprinkled
over the top.
Results
The flavour of this cake was VERY lemony. However if I was to make it again
I would make quite a few changes. Firstly, although the recipe called for large
lemons, I think the ones we got were far too large. This meant that the mixture
was very sloppy. Also the flour that we used was from a basics range. I’d never
noticed the difference before, but this stuff was really fine which I think
also added to the thinness of the batter. This meant that the cake didn’t rise
that much, and with the excess syrup it got very crumbly. We didn’t have a loaf
tin either so I had to make the cakes in two smaller round tins. Finally I
think that there were far too many poppy seeds in/on it.
Score: 5/10
Soundtrack: The build up to the Wimbledon Men’s Final (Go Andy!)
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