November 11, 2013

Baking November - Lemon Drizzle Cake

To me, cakes usually need to contain either chocolate or fruits. For years, when going to a café or baking in my kitchen, I would stay away from plain cakes and would always go for something chocolaty or fruity – for no other reason that because that’s what I like the most. Or similarly, when going to the restaurant, my dessert of choice would very certainly be a chocolate pudding of some sort. But years go by and more recently I’ve wanted to become a bit more adventurous and I now make a conscious effort to try things that are slightly out of my comfort zone.

Take lemon cake. For a long time, it would have felt into the ‘plain cake’ category for me, and I wouldn’t have thought about baking this, let alone ordering it in a café. Little did I know how tasty it can be and what I was missing out! Now that I’m getting a bit older (and lemon cake feels like an adult’s cake), I dared baking it and loved so much its tanginess as well as the crunch of the poppy seeds. I wondered why on earth I had ever thought that lemon cake was plain! I am now pleased to have added it to my repertoire and will certainly bake it again for a posh afternoon tea or simply for the pleasure of it.

Lemon Drizzle Cake – makes 1 loaf

Inspired by Jamie Oliver’s recipe:

For the cake:
• 150g ground almonds
• 150g light spelt flour
• 2tsp baking powder
• 3tbsp poppy seeds
• Finely grated zest of 2 lemons + juice of 1 lemon
• 100ml rapeseed oil
• 80ml honey or maple syrup
• 3 eggs
For the lemon syrup:
• Juice of 2 lemons
• 80g golden caster sugar

1. Preheat the oven to 180°C.
2. In a large bowl, mix the ground almond with the spelt flour, baking powder, poppy seeds and lemon zest.
3. Gently heat the oil and honey in a small saucepan until liquid. Take off the heat and mix in the lemon juice.
4. Beat the eggs in a small bowl and add the oil/honey/lemon mix to it. Make a well in the centre of the dry ingredients and pour the liquid ingredients in it. Fold the mixture until smooth.
5. Line a loaf tin with baking paper and pour the cake batter in it. Put in the oven and cook for 40min, or until a skewer inserted in the middle of the cake comes out clean.
6. Make the lemon syrup by placing the lemon juice and sugar in a small saucepan and heat until the sugar has dissolved.
7. While the cake is still warm, unmold it, and make lots of little holes on the top using a skewer. Pour the syrup over the cake, and let it finish cooling down on a wire rack.

Cake au Citron – pour 1 cake

Inspirée par la recette de Jamie Oliver:

Pour le gâteau :
• 150g de poudre d’amandes
• 150g de farine d’épeautre
• 2cc de levure chimique
• 3cs de graines de pavot
• Zeste finement râpé de 2 citrons + jus d’1 citron
• 100ml d’huile de colza
• 80ml de miel ou de sirop d’érable
• 3 œufs
Pour le sirop de citron :
• Jus de 2 citrons
• 80g de sucre brun en poudre

1. Préchauffer le four sur 180°C.
2. Dans un grand bol/saladier, mélanger la poudre d’amandes avec la farine d’épeautre, la levure, les graines de pavot et le zeste de citron.
3. Dans une petite casserole, faire chauffer l’huile de colza avec le miel tout doucement, jusqu’à ce que le mélange soit liquide. Retirer du feu et incorporer le jus de citron.
4. Battre les œufs et les incorporer au mélange huile/miel/citron. Faire un puits au milieu des ingrédients secs. Y verser les ingrédients liquides et bien mélanger.
5. Chemiser un moule à cake de papier cuisson et y verser la préparation. Mettre au four et faire cuire 40min, ou jusqu’à ce qu’une pique en bois insérée au milieu en ressorte sèche.
6. Préparer le sirop de citron : faire chauffer dans une petite casserole le jus des deux citrons avec le sucre en poudre jusqu’à ce que le sucre soit dissout.
7. Tant que le cake est encore chaud, le démouler et faire plein de petits trous sur le dessus à l’aide d’une pique en bois. Verser le sirop sur le cake et laisser refroidir sur une grille.

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