Friday, 7 August 2015

Lemon, Lime & Almond Loaf Cake and The Great British Bake Off

I took a mini mental health day yesterday, although it turned into me making lists, trying to sort out birthday presents and going shopping to try find some things I needed which was extremely unsuccessful. Actually I'm not sure you could really call that a mental health day, but the thought was there.

Yesterday was week 1 of The Great British Bake Off, it just snuck up on me this year. I saw an advert for it a few weeks ago and completely forgot about it until 2 minutes before the program, I saw a tweet and pretty much legged it down the stairs with a blanket and bottle of water in hand screaming mum! I was entirely unprepared with no cake and no time to make coffee and in the first episode they don't do the whole "history of baking" which is usually when I sneak out if need be. But the first week is usually always cake so I did a little post bake off baking because watching the bake off pretty much just means I'll be craving baked goods for an hour + every Wednesday night, although I'm not sure if that's any different than usual.

For the cake
175g/6oz butter/margarine
175g/6oz caster sugar
2 eggs
60g/2oz ground almonds
120g/4oz self raising flour
1/4 tsp baking powder
5tbsp milk, I used almond milk but you can use any
Zest of one lemon & one lime

For the drizzle
45g/3oz caster sugar
Juice of one lemon

For the icing
Juice and zest of half a lime
5 tbsp icing sugar

Preheat the oven to 180/355F/Gas mark 4
Place all the cake ingredients in a bowl and mix until well combined. Pour the batter into a lined and greased 2lb loaf tin and bake in a preheated over for 40-50 minutes.

For the drizzle place the sugar and lemon juice in a saucepan, heat until the sugar has melted and pour over the cake after it's just come out of the oven. It sometimes helps to poke holes in the cake with a toothpick or skewer so the drizzle can sink in.

While the cake is cooling make the icing by mixing the lime juice, zest and icing sugar in a bowl. drizzle over the cake once cooled and top with chopped almonds and more zest if desired.

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